Algerian Stuffed Dates

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Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Alligator

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Ingredients:

• 2 ounces Midori melon liqueur
• 4 ounces orange juice
• ice

Steps:

• Fill glass to halfway with ice
• Add the Midori and orange juice and stir

Amazing Vegetarian or Vegan Lasagna

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Ingredients:

• 12 lasagna noodles estimate
• 1 onion
• 1 garlic clove chopped
• 2 tablespoons olive oil
• 1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
• 1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
• 1/4 cup chopped parsley
• 1 lb firm tofu
• 1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
• 3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
• 1 tablespoon nutritional yeast flakes
• parmesan cheese

Steps:

• Cook lasagna noodles according to the package directions
• Saute onion and garlic in oil until tender Add vegeburger or gluten
• Stir in speggetti sauce and parsley; simmer for 5 minutes
• Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
• Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
• Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
• In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apple, Avocado, and Hearts of Palm Salad

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Ingredients:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 pinch ground pepper
• 2 tablespoons fresh chives chopped
• 3 cups watercress chopped
• 2 granny smith apples peeledcoredand sliced thin
• 1 avocado peeled and chopped
• 1 cup sliced hearts of palm
• 1/2 cup chopped walnuts

Steps:

• In a small bowl whisk the mayonnaise ketchup sugar lemon juice paprika and pepper together; then stir in the chopped fresh chives
• Arrange 3 cups chopped watercress on 6 individual serving plates
• Evenly top each with the apples avocado hearts of palm and walnuts
• Evenly sprinkle dressing over salads and serve

Armenian Eggplant Salad

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Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Asian-Style Noodles With Spinach, Carrots and Mushrooms

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Ingredients:

• 7 ounces thin cellophane noodles or mung noodles
• 1/2 cup tamari
• 3 tablespoons sesame oil
• 3 tablespoons sugar
• 2 tablespoons minced fresh garlic you can use less
• 1 tablespoon vegetable oil
• 1 onion sliced
• 1 teaspoon dried chili pepper flakes to taste
• 3 carrots peeled and cut into matchsticks about 2-inches long
• 1/2 lb button mushroom sliced
• 3 cups fresh Baby Spinach
• green onion chopped

Steps:

• Soak the noodles in a bowl of warm water to cover until softened this will take about 8-10 minutes for thin noodles drain well
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside
• In a blender or using a whisk blend the tamari sesame oil sugar and garlic until smooth if you are using a whisk mix until no sugar granules remain
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke
• Add in the onions carrots and dry pepper flakes; cook for about 3 minutes or until the onions are softened
• Add in sliced mushrooms and stir-fry until softened about 4 minutes
• Add in the fresh spinach and stir-fry for about 30 seconds
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed about 3-5 minutes
• Transfer to a large bowl and sprinkle with green onions if desired

Asparagus Croustade

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Ingredients:

• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter cut into pieces
• 8 ounces green asparagus trimmed
• 8 ounces white asparagus trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

Asparagus-Cheese Squares With Crescent Crust

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Ingredients:

• 2 8 ounce cans refrigerated crescent dinner rolls
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 -4 tablespoons butter
• 1 large sweet onion chopped
• 1 -2 tablespoon minced fresh garlic
• 1 1/2 lbs fresh asparagus can use less
• salt and black pepper
• 1/4 cup grated parmesan cheese
• 2 1/2 cups swiss cheese grated or use mozzarella cheese

Steps:

• Set oven to 375F oven rack set to the lowest bottom position
• Prepare an ungreased a 15 x 10-inch jelly-roll pan
• Unroll the crescent rolls and press into the pan pressing edges to seal the perforations
• Brush the crescent crust with melted butter and then sprinkle with garlic powder if using and a small amount of salt
• Bake for about 6-8 minutes bottom oven rack or until lightly browned
• In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
• Snap off the tough ends of the asparagus then cut into 1-inch pieces
• Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender
• Season with a small amount of salt and pepper to taste
• Spoon the asparagus/onion mixture over the partially-baked crescent crust
• Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese any amount desired
• Return to oven and bake for about 8 minutes in a 375F oven or until the cheese is well melted
• Delicious

Avocado and Feta Salsa

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Ingredients:

• 4 plum tomatoes chopped
• 2 tablespoons finely chopped red onions
• 2 garlic cloves minced
• 1 package crumbled feta cheese 4 oz
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 avocados chopped

Steps:

• Stir together first 9 ingredients Gently stir in avocado just before serving
• Serve with assorted tortilla chips

Avocado Mango Cashew Salad From Vegan Eats World

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Ingredients:

• 2 tablespoons lime juice
• 1 tablespoon light brown sugar or palm sugar
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1 ripe avocado diced into cubes
• 1 ripe mango peeled and diced
• 1 medium red onion chopped small
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped of fresh mint
• 1 small hot green chili pepper Thai or Serrano
• 1/4 cup chopped roasted unsalted cashews

Steps:

• In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
• Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
• Enjoy immediately

Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Banana and Pecan Fudge Loaf

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Ingredients:

• 2 ripe bananas mashed 8 oz peeled weight
• 2 medium eggs beaten
• 3 1/2 ounces butter melted
• 4 ounces toffee yogurt
• 3 1/2 ounces light muscovado sugar
• 7 1/8 ounces self-rising flour
• 1/2 teaspoon baking powder
• 3 1/2 ounces pecans roughly chopped
• 5 1/4 ounces toffee pieces roughly chopped Werthers chewy candy

Steps:

• Heat the oven to 160C/fan 320F 140C/gas 284F
• Butter and line the base of a loaf pan
• Mix together the bananas eggs butter toffee yogurt and sugar until well combined
• Sift the flour and baking powder together and fold into the mixture then fold in three-quarters of the pecan nuts and half the toffees
• Spoon the mixture into the pan and level the top
• Sprinkle on the remaining nuts and toffees
• Bake for 50-55 mins until the loaf is risen and feels springy
• Cool in the pan then remove and peel off the lining
• Will keep wrapped in an airtight container for up to 3-4 days
• Use wetted scissors to make it easier to cut the toffees

Basil, Lime and Pumpkin Seed Pesto

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Ingredients:

• 1 cup pumpkin seeds raw
• 1 cup basil packed
• 4 tablespoons lime juice
• 3 garlic cloves
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Steps:

• Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary

Beet Risotto With Greens

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Ingredients:

• 5 1/2-6 1/2 cups vegetable stock
• 3 tablespoons butter or a mixture of butter and olive oil
• 1/2 cup finely diced onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 1 tbls dried
• 2 -3 medium beets peeled grated about 2 cups
• 2 -3 cups greens finely chopped beet chard kale or spinach-stems removed
• salt
• fresh ground black pepper
• 1 lemon grated zest and juice
• 1/2 cup grated parmesan cheese

Steps:

• Bring stock to simmer on stove Heat the butter in a wide pot
• add onion
• and cook over medium heat 3 minutes
• stirring frequently
• Add the rice
• stir to coat it well
• and cook for 1 minute Add the wine and simmer until its absorbed
• then stir in half the parsley
• the basil
• grated beets
• and the chardor other greens
• Add 2 cups stock
• cover
• and cook at a fast simmer until stock is absorbed
• Begin adding the remaining stock in 1/2 cup increments
• stirring constantly until each addition is absorbed before adding the next When you have 1 cup left
• add the beet greens or spinach
• Taste for salt
• season with pepper
• then stir in the lemon zest and juice to taste
• Serve dusted with the Parmesan cheese and the remaining parsley

Beets in Mustard Cream

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Ingredients:

• 1 lb fresh beet peeledboiled until tender and then slicevery thinly
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup lite olive oil or 1/4 cup virgin olive oil
• 1 cup plain yogurt

Steps:

• Thoroughly combine mustard vinegar saltamp; pepper
• Slowly whisk in the olive oil pouring in a slow steady stream whisking all the while
• Stir in the yogurt to finish the dressing
• Pour the mustard cream over the beets toss cover and refrigerate for at least an hour

Black Bean Dip

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Ingredients:

• 8 ounces softened cream cheese do not use whipped
• 1 can condensed black bean soup
• 2 tablespoons grated onions
• 2 dashes Tabasco sauce
• 1 dash garlic powder

Steps:

• Cream cream cheese until smooth If using canned beans add now if using soup add later
• Add in everything else and continue beating until smooth and well-blended
• Chill

Blueberry and Nut Baklava Spirals

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Ingredients:

• 425 g john west blueberries well drained and placed onto absorbent paper towelling
• 100 g ground almond meal
• 50 g hazelnuts chopped
• 2 tablespoons caster sugar
• 1/2 teaspoon cinnamon
• 10 sheets phyllo pastry
• olive oil spray
• icing sugar for dusting

Steps:

• Drain the blueberries thoroughly in a colander add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two Then pat dry with the paper towelling
• In a medium bowl combine the nuts sugar and cinnamon
• Gently fold in the thoroughly drained John West Blueberries
• Place the pastry sheet onto the bench with the longest edges horizontally in front of you spray 1 sheet of pastry with cooking spray arrange 2 tablespoons of the blueberry nut filling along the longest edge fold over and roll up
• Spray the rolled pastry with more oil coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan Repeat with the remaining pastry and filling
• Spray the baklava with a little extra oil and bake in a preheated oven at 200C for 15 minutes
• Dust with icing sugar and serve
• SERVING OPTIONS Serve with honey maple syrup or a berry sauce

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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Ingredients:

• 1 16 ounce package lasagna noodles Ronzoni brand
• 1 cup Fontina cheese shredded
• 1 10 ounce package frozen chopped spinach thawed and well-drained
• 1 cup carrot shredded
• 1 cup zucchini shredded
• 3 cups part-skim ricotta cheese
• 1 egg
• 1 medium onion chopped
• 2 tablespoons oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon nutmeg
• 1 cup chicken broth
• 1/2 cup parmesan cheese grated

Steps:

• Cook lasagna according to package instructions; drain Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool
• Combine fontina cheese
• vegetables
• 2-1/2 cups of ricotta and the egg
• Assemble Place layer of lasagna on bottom of 13 x 9 baking dish Spread with 1/2 of the cheese mixture Repeat layers
• ending with lasagna
• Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
• Sprinkle with Parmesan cheese
• Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned

Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Brie Twice Baked Potatoes

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Ingredients:

• 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
• 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
• 4 tablespoons unsalted butter room temperature
• 1/2 cup milk warmed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 7/8 ounce envelope Lipton Onion Soup Mix
• 1/4-1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes
• 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

• Preheat oven to 375 degrees F
• Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
• Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
• Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
• Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired

Broken Florentine Lasagna BakeRachael Ray

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Ingredients:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• salt and pepper
• freshly grated nutmeg
• 1 1/2 cups grated parmigiano-reggiano cheese
• 2 tablespoons extra virgin olive oil
• 1 garlic clove cracked away from skin
• 1 bunch of green chard leaves stems removed leaves coarely chopped
• 1 lb spinach stems removed leaves coarsely chopped
• 1 18 ounce box no-boil lasagna noodles

Steps:

• Preheat the oven to 375F
• Melt the butter in a medium pot over medium heat Sprinkle the flour over the melted butter whisk to combine and cook for about 1 minute Slowly whisk the milk into the butter-flour mixture season with salt pepper and nutmeg and cook for a couple of minutes to thicken Stir in half the Parmigiano about 3/4 cup Set the sauce aside
• Heat the EVOO in a large cast iron skillet over medium high heat Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor Add the chard and cook turning occasionally to wilt down 2 minutes Add the spinach a few handfuls at a time wilting each batch before adding more Season the greens with salt and pepper
• Break the pasta sheets into large pieces Toss them into the pan with the greens and give them a good stir to incorporate them Pour the sauce into the skillet stirring again to incorporate everything evenly Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet Cover the skillet with foil transfer to the oven and bake the lasagna for 30 minutes Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese

Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

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Ingredients:

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot minced
• 1 garlic clove minced
• salt and pepper
• 6 tablespoons olive oil extra-virgin
• 2 lbs Brussels sprouts trimmed halved and sliced very thin
• 4 ounces smoked gouda cheese shredded 1 cup
• 1/2 cup pecans toasted and chopped
• 1/2 cup dried cherries chopped

Steps:

• 1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
• 2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
• HOW TO SLICE BRUSSELS SPROUTS
• You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half

Buckwheat Noodles with Mushroom Sauce

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Ingredients:

• 12 ounces buckwheat noodles
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 lb mushroom finely chopped
• salt and pepper
• 2/3 cup low-fat yogurt
• 1 tablespoon soy sauce

Steps:

• Pour boiling water over noodles cover let stand 8 minutes then drain
• Melt butter in skillet and add mushrooms and saute 5 minutes
• Season with salt and pepper
• Stir in yogurt and soy sauce
• Pour sauce over noodles and serve

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Butternut, Barley and Parmesan Risotto

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Ingredients:

• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash peeled and diced
• 1 leek sliced and washed
• 2 red onions sliced
• 2 bay leaves
• 6 garlic cloves chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese castelli for veggie version
• 1/2 teaspoon black pepper
• 1 teaspoon flaked sea salt

Steps:

• Heat a large wide pan and add butter and fennel seeds Saute for 1 minute
• Add squash and black pepper Saute for 2 minutes Stirring often
• Remove squash with a slotted spoon and set aside Add leek onions bay leaves and garlic Saute until onions begin to caramelise
• Add barley to pan and stir for 1 minute Return squash and add the salt
• Mix well and add 1 litre of the stock Stir while bringing to the boil cover and simmer for 10 minutes
• Continue adding 1/2 cups of the hot stock at 4 min intervals When all stock has been added stir in the cheese and serve

Cashew Sugar Cookies

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Ingredients:

• 1 1/4 cups flour
• 1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegan butter or 1/2 cup margarine
• granulated sugar topping or coarse sugar topping
• whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts

Steps:

• Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
• In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
• On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
• Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chocolate Chips and Toffee Cheesecake

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups heath bits 'o brickle toffee pieces divided
• 1/4 cup butter or 1/4 cup margarine melted
• 2 8 ounce packages cream cheese softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup hershey's milk chocolate chips
• 2 cups whipped topping

Steps:

• Heat oven to 325F
• Stir together graham cracker crumbs 1/2 cup toffee bits and melted butter
• Press onto bottom and 1/2 inch up sides of 9-inch springform pan
• Bake 10 minutes amp; cool
• Increase oven temperature to 350F
• Beat cream cheese sugar and vanilla until smooth
• Gradually beat in eggs beating just until blended
• Fold in milk chocolate chips and 1/2 cup toffee bits
• Pour into prepared crust
• Bake 45 to 50 minutes or until center is almost set
• Remove from oven to wire rack
• With knife loosen cake from sides of pan; cool completely
• Evenly spread whipped topping over surface of cheesecake
• Sprinkle remaining 1/3 cup toffee bits over whipped topping
• Cover; refrigerate several hours or until chilled
• Cover; refrigerate leftover cheesecake
• Enjoy

Chocolate Torte - No Baking

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Ingredients:

• 157 ml double cream
• 1 tablespoon sugar
• 225 g dark chocolate
• 57 g butter

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
• Measure out the butter and chocolate and chop up ready for adding later
• Put the cream
• sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
• Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
• Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional

Chocolate-Mint Thumbprints

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Ingredients:

• 1/2 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla
• 1 egg yolk
• 1 1/2 cups flour
• 1/4 cup baking cocoa
• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1/4 cup semi-sweet chocolate chips
• 1/4 teaspoon shortening

Steps:

• Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
• Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
• Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
• In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
• Melt the chocolate chips and shortening and drizzle over the tops of each cookie

Cocktail Nachos

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Ingredients:

• 3 1/2 ounces cheddar cheese
• 2 ounces green pickled jalapeno peppers
• 20 corn tortilla chips
• 2 tablespoons chile salsa
• fresh cilantro leaves for serving

Steps:

• Heat the oven to 400F
• Coarsely grate the cheddar cheese and finely slice the jalapeno chilies
• Lay out the unbroken corn chips on a baking tray and top each one with a little grated cheese and two slices of jalapeno chili
• Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp
• Add a dab of chili salsa and a cilantro leaf and serve hot

Cold Asparagus with Pecans

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Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Corn and Tomato French Pasta

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Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Craig Claiborne's Vinaigrette

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Ingredients:

• 2 teaspoons Dijon mustard
• salt to taste
• pepper to taste
• 1 tablespoon red wine vinegar
• 1/3 cup corn oil or 1/3 cup olive oil
• 1 tablespoon shallot chopped fine

Steps:

• In a bowl add mustard salt pepper and vinegar
• Stir well; to make smooth whisk while adding the oil slowly
• You want to get it thick like mayonnaise
• Add the shallots and mix well

Creamy Beet Salad

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Ingredients:

• 6 medium beets cooked until tender
• 1 red onion thinly sliced
• 1/2 cucumber peeled and sliced
• 1/2 cup sour cream I use light or 1/2 cup plain yogurt I use light
• 1/4 cup mayonnaise I use light
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon grated prepared horseradish
• 2 tablespoons dried dill weed
• 2 teaspoons sugar
• salt and pepper

Steps:

• Peel and slice beets into a mixing bowl
• Add onion and cucumber
• Mix remaining ingredients in a separate bowl add salt and pepper to taste
• Pour over vegetables
• Toss vegetables and dressing lightly to coat
• Refrigerate for at least 2 hours for flavors to blend or overnight
• Serve chilled Enjoy
• Note Cook time is for boiling beets

Creole Tomato Salad

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Ingredients:

• 3 ripe tomatoes cut into 1/4-inch thick slices about 2 lbs
• 1 vidalia onions or 1 other sweet onion thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon of fresh mint thinly sliced
• 2 teaspoons fresh chives chopped
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh garlic minced

Steps:

• To prepare salad alternate tomato and onion slices on a platter Sprinkle with salt Top with mint and chives
• To prepare vinaigrette combine oil vinegar mustard and garlic in a jar Cover tightly; shake vigorously
• Drizzle vinaigrette over salad and serve it at room temperature

Cretan Kalitsounia Sweet Cheese Pastries

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Ingredients:

• 4 cups flour
• 4 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup water
• 1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
• 1 egg lightly beaten
• 1 1/2 teaspoons lemon zest finely grated
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• olive oil for frying or clarified butter for frying
• greek thyme honey or cinnamon sugar

Steps:

• Prepare a stiff dough with the flour olive oil salt and water
• Leave to rest covered for an hour
• Crumble cheese
• Mix well with egg zest cinnamon and sugar
• Separate dough in two
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
• Using a water glass cut into small rounds 3 inches in diameter
• Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
• Repeat with remaining dough and cheese filling
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
• Fry pastries until golden brown
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Dan's Asian Rice

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Ingredients:

• 2 tablespoons olive oil
• 6 celery ribs chopped
• 4 carrots chopped
• 2 medium onions chopped
• 1 tablespoon fresh garlic chopped
• 1 -1 1/2 teaspoon sambal oblek chili paste depending on how spicy you like it
• 4 cups brown basmati rice cooked
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce Kecap Manis ABC brand

Steps:

• Cook rice or use left overs Set aside
• In a wok over medium-high heat add olive oil Let the wok get hot then add in the celery and carrots Cook for 2 minutes stirring
• Add onions Cook 2 minutes
• Add garlic and chili paste and cook for 1 minute stirring as you cook
• Turn heat down to medium then add in the rice Mix rice in well with vegetables
• Add soy sauces and mix well Let rice get nice and hot before serving
• Serve

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

David Rocco's Torta Di Ricotta

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Ingredients:

• 17 ounces ricotta cheese 475g
• 3 tablespoons sugar 45ml
• 1 cup 35% cream 240ml
• 3 tablespoons bittersweet chocolate finely chopped 45ml
• 1 8 inch pie crusts
• 3 pears peeled halved and cored
• 3 cups water 710ml
• 3 tablespoons apricot jam 45ml

Steps:

• Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
• In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
• In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving

Devil's Food Cupcakes W/Chocolate Ganache Frosting amp; Centers

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Ingredients:

• 13 ounces heavy cream
• 12 ounces bittersweet chocolate I use a bag of chocolate chips
• 1/3 cup cocoa preferably but not absolutely Valrhona or Cocoa Barry Extract Supermarket cheap stuff works also
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise I use fat free and it works fine
• 2 cups sifted cake flour I rarely ever sift as I find that cake flour seems to always measure right I know I should
• 1 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• GANACHE
• In a sauce pan bring your cream to a light boil
• Then pour in the chocolate and start stirring immediately
• Keep going until you have a smooth mixture
• At first this will seem like its not working as the chocolate hasnt begun to mix with the cream
• Then
• in second
• it will start to form Just give it time
• Remove from heat and set aside to cool
• Dont be tempted to taste throughout the cooling process as youre not supposed to touch the ganache until it sets
• Put ganache in fridge until youre ready to use
• If youre making these in a hurry
• start making the batter
• If not
• make the batter when youre ready to start baking your cupcakes
• CUPCAKES
• Pre-heat oven to 375F
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa
• Set aside and let completely cool you can put this in the fridge too
• When cocoa mixture is cool
• whisk in the mayonnaise and vanilla until smooth
• Meanwhile
• combine dry ingredients in the bowl of an electric mixer and mix on low until combined
• Once mixed
• increase speed to medium and beat in cocoa mixture for one minute
• The batter is supposed to be thin
• but Ive seen it thin/medium
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake
• Continue to fill each cupcake until its 3/4 the way full to prevent spilling batter
• Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set
• Poke with a toothpick to confirm they are done
• The toothpick should slide out smoothly without any cake on it
• Once completely cooled make sure you cool the cupcakes or your ganache will melt
• frost with the rest of your ganache frosting
• You should have extra ganache left over - about a cup

Easy Bread and Butter Pickles

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Ingredients:

• 8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
• 1 medium onion cut in half and thinly sliced
• 1 cup cider vinegar
• 3/4 cup sugar
• 4 1/2 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed

Steps:

• Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
• Boil 1 minute stirring frequently
• Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
• Cover and chill overnight before serving
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Easy Sticky Toffee, Apple and Cognac Pudding

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Ingredients:

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples peeled cored chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter cut into cubes
• 2 eggs beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts roughly chopped or 50 g pecans

Steps:

• Heat oven to 160C or 320F
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
• Add the butter eggs amp; sugar amp; pulse a few times to combine
• Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
• Butter a 15 litre pudding basin amp; tip in all the mixture
• Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
• While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
• To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
• Serve with Ice Cream Creme fraiche or Chantilly Cream
• FREEZER
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Festive Butter

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Ingredients:

• 4 1/2 ounces butter softened
• 8 tablespoons fresh parsley finely chopped
• 1 roasted pepper peeled and cut into short strips

Steps:

• Mix together the butter parsley and red pepper strips
• Wrap the red pepper butter up in foil forming a cylinder shape Chill in the refrigerator for 24 hours
• Cut the butter in half cm thick slices and serve

Feta Marinated

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Ingredients:

• 12 ounces creamy feta cheese
• 2 garlic cloves sliced
• 1/2 teaspoon peppercorn
• 8 coriander seeds
• 2 tablespoons drained capers
• 1 bay leaf
• olive oil to cover
• fresh thyme sprig
• hot toast
• chopped tomato

Steps:

• Carefully cut feta into cubes
• Add garlic slices peppercorns coriander seeds capers bay leaf to your food processor and pulse Or use a mortar and pestle and crush
• Put feta in a jar with a top or use a bowl to add all ingredients together
• Layer ingredients starting with feta ingredients topping with Thyme sprigs on top
• Pour enough olive oil to cover cubes of cheese
• Let marinate in refrigerator for 2 weeks for optimal taste however; even overnight can be used with good results
• At end of marinating time just simply pick out the feta
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good

Five-Spice Coleslaw

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Ingredients:

• 1/2 white cabbage thinly sliced
• 2 carrots shredded
• 8 radishes thinly sliced
• 1/2 cucumber halved deseeded and thinly sliced
• 6 scallions shredded
• 4 tablespoons light mayonnaise
• 1 teaspoon sesame oil
• 1 lime Juice of
• 1 teaspoon Chinese five spice powder

Steps:

• Put the cabbage carrots radishes cucumber and scallions into a large bowl Cover and chill until ready to serve
• Mix all the dressing ingredients together in a bowl Toss with the coleslaw ingredients just before serving

Four Cheese Manicotti in Cream Sauce

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Ingredients:

• 1 large onion diced fine or shredded
• 1 lb mushroom sliced
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup flour
• 4 cups milk
• 1 1/2 cups parmesan cheese grated
• salt and pepper
• 1 lb ricotta cheese
• 4 ounces mozzarella cheese diced
• 1/2 cup romano cheese grated
• 1/4 cup walnuts finely chopped
• 1/4 cup fresh parsley chopped
• 3 eggs
• 1 dash nutmeg

Steps:

• Saute onion and mushrooms if using in butter 5 minutes; stir in flour
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside
• Cook manicotti shells according to package directions; drain and cover with cold water
• Mix together ricotta mozzarella Romano and remaining Parmesan cheese; add walnuts parsley and eggs
• Season to taste with salt pepper and nutmeg
• Drain manicotti shells; stuff with cheese mixture
• Place shells side by side in a greased shallow baking pan; spoon sauce over all
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden

Fragrant Orange Curry

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Ingredients:

• 1 tablespoon ghee or 1 tablespoon butter
• 4 whole cloves
• 1 inch cinnamon stick
• 1/4 teaspoon cumin seed
• 1 pinch cayenne pepper
• 1/4 teaspoon mustard seeds
• 1 teaspoon fresh ginger peeled and grated
• 2 green cardamom pods seeds from
• 1 quart orange juice freshly squeezed

Steps:

• Heat ghee or butter in a medium pot over low heat Add spices and stir until fragrant
• Stir in orange juice and cook slowly for 15 to 20 minutes
• Serve hot in small bowls or cups with or without spoons

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Frozen Chocolate Raspberry Bombs

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Ingredients:

• 3 cups firm ripe raspberries about 40 total
• 1 cup heavy cream or coconut cream to make vegan
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon confectioners' sugar
• 1/2 lb dark chocolate chips
• 1/2 cup dark chocolate covered cacao nibs or try using grated dark or bittersweet chocolate
• fleur de sel

Steps:

• Fill the berries
• Lay the raspberries out on paper towels and sort through them
• discarding any soft or damaged berries
• Whip the cream until soft peaks form
• then add the vanilla and confectioners sugar Whip until firm Using the tip of a paring knife
• fill each raspberry with vanilla creamThen set them out on a tray and freeze for 15-20 minutes
• until firm
• Coat the bombs
• Line a flat tray with waxed paper; set aside Melt the dark chocolate chips in a double boileror in microwave Using toothpicks to hold the berries
• dip them in in the dark chocolate so they are completely coated Work quickly so the cream doesnt melt Allow the excess chocolate to drip off
• and then set the berries on the prepared tray Repeat dipping the berries until a thick coating of chocolate has formed Remove the toothpicks
• and while the chocolate is still soft
• sprinkle the berries lightly with the cacao nibsif you dont have
• use grated dark or bittersweet chocolate and fleur de sel so they stick to the berries Freeze the raspberries until firm and serve cold

Fruit Salad With Cannoli Cream

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Ingredients:

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi peeled cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts chopped
• 2 -3 tablespoons mini chocolate chips

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
• Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
• Fold the ricotta cream into whipped cream
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
• Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
• Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
• Sprinkle with the pistachios amp;/or chocolate chips if using

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Ginger-Grapefruit Juice Granita

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Ingredients:

• 4 large red grapefruits or 4 cups bottled grapefruit juice
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 3/4-1 cup Splenda granular

Steps:

• Juice the grapefruit or place the juice in a bowl
• Add lime juice and ginger
• Whisk in 3/4 cup Splenda to start
• adding more or less depending on the sweetness of the grapefruit; whisk well to dissolve
• Pour into a 9 square metal cake pan and freeze for at least 4 hours
• stirring every thirty minutes until entirely frozen
• To serve Scrape surface with a large metal spoon Mound into serving dishes and garnish with either lime slices or grapefruit sections

Gingered Acorn Squash

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Ingredients:

• 2 medium acorn squash halved and seeded
• 4 tablespoons fresh orange juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Steps:

• Preheat the oven to 375 degrees F 190 degrees C
• Arrange squash halves cut side up in a shallow baking dish Place one tablespoon of orange juice into each cavity
• Sprinkle each one with ginger and nutmeg Cover the dish with aluminum foil
• Bake for 60 to 90 minutes in the preheated oven or until the squash is tender Baking time will depend on the size of the squash
• Remove from the oven discard aluminum foil and let the squash rest for 5 minutes before serving to let the juices settle

Granny Cake

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Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Greek Yellow Split Peas With Garlic Fava

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Ingredients:

• 2 cups yellow split peas picked over and rinsed
• 2 bay leaves
• 2 teaspoons salt
• 4 -6 garlic cloves
• 1/2 cup extra virgin olive oil
• 3 -4 tablespoons red wine vinegar
• 3 -4 tablespoons dry white wine
• 2 tablespoons dried oregano crumbled plus more for garnish
• fresh ground black pepper
• 1 cup chopped fresh cilantro
• 2 -3 tablespoons pitted and chopped kalamata olives
• 4 -5 sun-dried tomatoes packed in oil drained and coarsely chopped
• 1 medium tomatoes cored peeled seeded diced and drained
• 2 -3 spring onions thinly sliced white plus most of the green parts
• 3 sprigs arugula coarsely chopped
• 3 sprigs fresh flat-leaf parsley coarsely chopped
• extra virgin olive oil

Steps:

• Place the split peas in a large pot add water to cover by 4 inches and bring to a boil Reduce the heat to low and simmer skimming often for 5 minutes Add the bay leaves and simmer for 40 minutes more stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more or until the peas are soft and almost dry
• Puree the peas with a stick immersion blender or transfer to a food processor and puree Let the puree cool completely; it will thicken considerably
• In a large mortar grind the garlic with the remaining 1 teaspoon salt into a smooth paste Add 2 cups or so of the puree and continue grinding to incorporate the garlic Or use a blender or a small food processor
• In a large bowl combine the garlic mixture the remaining pea puree the oil 3 tablespoons each vinegar and wine the oregano and pepper to taste stirring vigorously to incorporate Taste and adjust the seasoning as necessary Cover and refrigerate for at least 3 hours or overnight
• If the skordalia seems too thick add a little vinegar wine or water to thin Spread on a large plate sprinkle with oregano garnish with toppings of your choice and serve
• Note Instead of yellow split peas you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans such as cannellini

Greek-Style Chickpea Salad

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Ingredients:

• 2 15 1/2 ounce cans chickpeas drained and rinsed
• 1/2 small red onion minced
• 3/4 cup cucumber peeled and chopped about 1/2 large cucumber
• 1/4 cup fresh mint leaves minced
• 2 ounces feta cheese crumbled about 1/2 cup
• 1 tablespoon fresh parsley minced
• 3 tablespoons lemon juice
• 2 tablespoons kalamata olives pitted and minced
• 1 tablespoon Dijon mustard use any variation
• 1 tablespoon olive oil
• 1 garlic clove minced
• salt and pepper to taste

Steps:

• In a large bowl toss together chickpeas onion cucumber mint feta and parsley
• In a small bowl whisk together lemon juice olives mustard oil and garlic
• Pour dressing into the large bowl with chickpeas and vegetables until combined
• Season with salt and pepper to taste

Green Capsicum Pilaf

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Ingredients:

• 1 1/2 cups basmati rice washed drained and cooked
• 4 green capsicum chopped
• 2 potatoes chopped
• 2 tomatoes chopped
• 4 green chilies slit
• 1/2 inch ginger minced
• 1 cup green peas
• 1 large lemon
• 2 tablespoons cilantro chopped
• 2 sprigs curry leaves
• 1 large onion chopped
• 2 tablespoons coconut grated for garnishing
• 1 teaspoon mustard seeds
• 2 teaspoons black gram dal
• 2 teaspoons bengal gram dal
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• salt
• 1/2 teaspoon garam masala

Steps:

• Cook rice in 3 cups water
• Once cooked water has evaporated and rice is ready allow it to cool
• In the meantime
• chop the onion
• potatoes and capsicums
• Bring the green peas to a boil
• Heat oil in a wok
• Add mustard seeds and the black gram and bengal gram dals
• Stir-fry for a minute
• Add green chillies
• ginger and curry leaves
• Continue to stir-fry
• Add the chopped onions
• Add capsicums
• potatoes and tomatoes and fry
• Add half a cup of water and salt
• Cook until the vegetables are tender
• Add the green peas
• Stir until all the water has evaporated
• Allow to cool
• Add lemon juice and cilantro
• chopped for garnishing
• Pour seasoning into rice and mix well
• To serve
• put rice on a serving plate
• Garnish with grated coconut and the remaining cilantro and serve
• Notes Ive been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously
• Im yet to try this addition

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Herbed Batter Bread

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Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 large eggs well beaten
• 1/3 cup butter or 1/3 cup shortening melted and cooled
• 2 tablespoons liquid honey
• 1 tablespoon minced chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons dried basil or dried dillweed or dried marjoram
• 3 cups all-purpose flour

Steps:

• In a mixing bowl stir yeast into milk until dissolved
• Beat in salt eggs melted butter honey and all the herbs
• Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
• Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
• Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
• Place pan in a COLD oven; turn heat to 350F
• Bake bread for 30 minutes or until golden

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Hot Party Drink

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Ingredients:

• 1 1 ounce can pineapple juice Not concentrate
• 1 apple cored and sliced
• 3 -4 tablespoons brown sugar
• 2 broken cinnamon sticks
• 2 orange-flavored tea bags

Steps:

• Bring juice apple brown sugar and cinnamin stick to a boil and boil for 2 minutes
• Remove from heat
• Add tea bags and steep for 2-3 minutes and then remove

Hot Stuffed Cremini Mushrooms

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Ingredients:

• 8 ounces cremini mushrooms washed stemmed
• 1 large jalapeno minced
• 1 small onion finely chopped
• 1/2 cup parmesan cheese shredded reserve 1/4 cup
• 2 garlic cloves finely chopped
• 1/4 cup Italian breadcrumbs
• 1/2 cup butter or 1/2 cup margarine
• salt and pepper to season caps

Steps:

• Preheat oven to 400 degrees
• Mix jalapeno onion garlic and 1/4 cup parm into butter
• Place caps on a bake sheet and season to taste w salt/pepper
• Fill caps with butter mixture
• Sprinkle remaining 1/4 parm over all the caps
• Sprinkle 1/4 of bread crumbs over the parm coated caps
• Bake for 15 minutes or until mushrooms give up juices
• Broil to crisp up topping if not to satisfaction
• Serve and Enjoy

I Should Sell This Salsa Salsa

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Ingredients:

• 2 teaspoons olive oil
• 2 cups grape tomatoes
• 1 14 1/2 ounce can diced tomatoes
• 1 large garlic clove chopped
• 1/4 cup yellow sweet onion peeled and chopped fine
• 2 tablespoons fresh cilantro chopped fine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 dash red pepper flakes

Steps:

• Toss sweet grape tomatoes in olive oil
• In a medium skillet over medium-high heat roast tomatoes until they begin to blister and soften
• Add chopped garlic and heat just until garlic becomes aromatic
• Remove from heat and place in bowl of food processor
• Add canned tomatoes onions cilantro and seasonings process briefly with a few pulses until desired texture is obtained
• Serve right away with some warm tortilla chips or cover and refrigerate for later use
• Mucho bueno either way

Iced Red Tea

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Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

• 12 ounces dark chocolate broken into small pieces really good quality
• 5 eggs
• 1 cup superfine sugar
• 2 tablespoons superfine sugar
• 1 cup softened unsalted butter
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipped cream to serve
• 1 cup fresh raspberry to serve
• chocolate curls

Steps:

• Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
• then grease it with butter and sprinkle with flour
• Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
• Add the chocolate pieces and the butter Mix well When smooth
• remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
• so that the cooking is uniform
• Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
• continue cooking
• Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
• top the cake with chocolate curls too ;

Joe's Stone Crab Key Lime Pie

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Ingredients:

• 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons grated key lime zest
• 1 14 ounce can sweetened condensed milk
• 2/3 cup freshly squeezed key lime juice
• 1 cup heavy whipping cream chilled
• 3 tablespoons confectioners' sugar

Steps:

• For the crust
• Preheat oven to 350F
• Butter a 9-inch pie plate
• Break up graham crackers
• place in processor and process to crumbs if you dont have a processor
• place crackers in large plastic bag
• seal
• and crush using a rolling pin
• Add melted butteramp; sugar and pulse until combined
• Press mixture into bottom and up sides of pan
• forming a neat border around th edges
• Bake until crust is set and golden
• about 8 minutes
• Set aside on wire rack; leave oven on
• For the filling
• Meanwhile
• in an electric mixer with the wire whisk attachment
• beat the egg yolks and lime zest at high speed until very fluffy
• about 5 minutes
• Gradually add the condensed milk and continue to beat until thick
• 3-4 minutes longer
• Lower the mixer speed and slowly add lime juice
• mixing until just combined
• Pour mixture into crust and bake for 10 minutes
• or until filling has just set
• Cool on wire rack
• then refrigerate
• Freeze for 15-20 minutes before serving
• For the topping
• Whip the cream and the confectioners sugar until nearly stiff
• Cut pie in wedges and serve very cold
• topping each wedge with a dollop of whipped cream
• Garnish with a slice of key lime if desired

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Lalab Platter With Sambal Terasi

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Ingredients:

• 10 Thai chiles
• 3 arbol chili peppers
• 2 tomatoes
• 1 tablespoon shrimp paste vegetarian or 1 tablespoon yellow bean paste vegetarian
• 1 teaspoon salt
• 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 2 cups cabbage sliced
• 1 large cucumber sliced
• 2 cups lettuce sliced
• 1 cup sour papaya sliced
• 2 cups green beans cut into 1 inch pieces
• 2 cups small tomatoes quartered
• 1 cup fresh basil minced
• 2 cups spinach leaves
• 1 green eggplant thick sliced small

Steps:

• Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
• When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw

Layered Eggplant and Polenta Casserole

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion cut into 1/4-inch slices
• 4 garlic cloves minced
• 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
• 1/2 cup sliced mushrooms use button or cremini
• 1 tablespoon balsamic vinegar
• 1 tablespoon italian seasoning
• 3/4 cup loosely packed basil leaves roughly chopped
• fresh ground pepper
• crushed red pepper flakes
• 1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
• 16 ounces log precooked polenta sliced into 1/4-inch rounds

Steps:

• Preheat oven to 400F degrees with rack in upper third
• In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
• Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
• Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
• Remove sauce from heat
• Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
• Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
• Transfer to a plate
• Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
• Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
• Repeat with sauce and another layer of eggplant
• Finish by dotting with remaining tomato sauce
• Cover with foil; bake until bubbling and juicy about 30 minutes
• Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
• Remove from oven; let cool slightly and serve

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Leek and Chevre Lasagne

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Ingredients:

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks thinly sliced
• 2 tablespoons olive oil
• 2 red peppers roasted
• 7 ounces chevre cheese broken into pieces goat cheese
• 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 3/4 cups milk
• 1/2 teaspoon bay leaf powder
• fresh nutmeg grated
• ground black pepper

Steps:

• 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
• 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
• 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
• 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
• 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
• 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately

Lubya Bi-Zayt Lebanese Green Beans

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Ingredients:

• 1/2 cup finely chopped onion
• 3 heads garlic peeled
• 1 kg green beans string and snip off the ends snip each bean into two
• 1 kg peeled chopped tomato
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 teaspoon salt as desired
• 1 dash ground allspice
• 1 dash sugar
• 1 fresh chili pepper optional green or red
• 1/2 cup water

Steps:

• Fry onion and garlic cloves in oil over high heat stir for 5 minutes
• Add beans cook for 10 minutes stir occasionally
• Add tomato salt sugar chile allspice and water Cover Bring to a boil then reduce heat to low and cook for 35 minutes or till tender
• Remove chile before serving

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Mango-Peach Sangria

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Ingredients:

• 1/3 cup sugar
• 1/3 cup water
• 1 cup Grand Marnier
• 1 750 ml bottle white wine they recommend Viognier
• 1 mango chopped
• 2 peaches cut into thin wedges
• 1/4 cup mint

Steps:

• In a saucepan cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold
• Stir in the Grand Marnier Viognier mango peaches and mint
• Serve over ice

Melon Gelato Normal or Gluten Free Version

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Ingredients:

• 500 g melon cantaloupe peeled and chopped
• 100 ml soy cream or single cream
• 1 egg white whisked to firm peaks
• 60 g sugar

Steps:

• Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
• Blend the melon with the sugar until very smooth and frothy
• Add the cream and blend further
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
• I have made this ice cream without the egg white sucsessfully

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

Mushroom Pate

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Ingredients:

• 2 lbs mushrooms your choice
• 4 cups water
• 1 lb soft cream cheese 2 8-oz pkgs
• 1/4 lb soft sweet butter 1 stick
• 1 tablespoon fresh rosemary
• 1 teaspoon white pepper
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1 ounce marsala wine

Steps:

• Wash the mushrooms and cut into halves
• Puree the mushrooms with the 4 cups of water in a blender or food processor
• In a large saucepan bring the mixture to a boil and then simmer for half an hour
• Strain the mixture separating the thicker mushroom portion from the liquid
• Reserve the mushroom portion
• Simmer the liquid again until it is reduced to about 1/2 cup
• Set aside the reduction/glaze
• While the glaze is cooling combine the remaining ingredients thoroughly in a mixing bowl with a large spoon
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate
• The pate can be refrigerated for up to 7 days
• Serve with crackers or toast points
• Enjoy

Mushroom Tarts

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter diced
• 1 cup cream cheese diced
• 2 tablespoons butter
• 8 ounces fresh mushrooms chopped
• 8 ounces wild mushrooms chopped
• 2 cloves garlic minced
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• salt freshly ground black pepper

Steps:

• PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
• Remove from processor form into a ballamp; chill for 30 minutes
• Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
• Chill until needed
• Preheat oven to 400F
• Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
• Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
• Spoon into pastry cases
• Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
• Turn out of tinsamp; cool for 10 minutes
• These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot

Nilla Wafers Original Banana Pudding

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Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs separated at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
• 5 -6 medium bananas sliced fully riped

Steps:

• Combine 1/2 cup sugar flour and salt in top of double boiler
• Stir in 4 egg yolks and milk; blend well
• Cook uncovered over boiling water stirring constantly until thickened
• Reduce heat and cook stirring occasionally for 5 minutes
• Remove from heat; add vanilla
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
• Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
• Bake at 425 degrees for 5 minutes or until delicately browned
• Cool slightly or chill
• Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish

No More Plain Jane Green Beans

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Ingredients:

• 14 ounces frozen green beans or 1 lb fresh green beans
• 1 tablespoon olive oil
• 1 tablespoon lemon juice bottled is fine
• 1 teaspoon garlic powder
• fresh ground black pepper to taste
• parmesan cheese

Steps:

• Clean green beans if using fresh Steam green beans in the microwave or preferred method
• Mix lemon juice
• garlic powder
• pepper and olive oil together in the bowl you will be serving the veggies If you are using fresh lemon I like to add some of the zest to this as well
• Add cooked green beans and fold to distribute the sauce at the bottom
• Sprinkle with parmesan if desired- kids like that part
• Serve

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients:

• 3 8 ounce cans pitted black olives drained
• 3/4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive about 1/2 pound

Steps:

• In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
• Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
• Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
• Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter

Olive Pizza

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Ingredients:

• 2 10 ounce cans refrigerated pizza crusts
• cooking spray
• 1 tablespoon cornmeal
• 3 tomatoes cut into 1/4-inch-thick slices about 1 1/4 pounds
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1 cup crumbled feta cheese
• 1/2 cup sliced pitted kalamata olive
• fresh ground black pepper

Steps:

• Preheat oven to 450
• Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal
• Slightly overlap the edges of the dough pinching the edges together to seal Pat the dough into a 15 x 12-inch rectangle Bake at 450 for 2 minutes
• Top with the remaining ingredients Bake an additional 12 minutes or until cheese melts Garnish with pepper if desired

Orange and Balsamic Beetroot Beet

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Ingredients:

• 2 tablespoons balsamic vinegar
• 1/3 cup orange juice
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 6 medium beetroots

Steps:

• Preheat oven to 220C
• Combine vinegar
• orange juice
• sugar
• oil
• and salt and pepper in a jug Whisk to combine
• then pour into a baking dish
• Trim beetroot stalks
• leaving 3cm attached Gently scrub beetroot dont peel Pat-dry with paper towels
• Add beetroot to baking dish
• tossing to coat with orange juice mixture Cover with foil and roast for 1 hour or until just tender
• Cut beetroot in half and serve drizzled with pan juices

Parmesan and Rosemary Crackers

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Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 pinch black pepper
• 2 teaspoons fresh rosemary finely chopped
• 2 tablespoons unsalted butter very cold and cut into small cubes
• 1 cup parmesan cheese finely grated
• 4 tablespoons sour cream
• 1 tablespoon heavy cream

Steps:

• Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
• Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
• Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
• Enjoy

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Pear Crisp with Lemon Sauce

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Ingredients:

• 5 cups peeled and sliced pears Bosc
• 1 tablespoon sugar
• 3/4 teaspoon finely grated lemon rind of divided
• 2/3 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sliced almonds
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg yolk beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice

Steps:

• In a 2-quart baking dish mix together pears 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix
• In a bowl combine oats brown sugar flour cardamon and 1/4 teaspoon lemon peel
• Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs
• Stir in almonds
• Sprinkle topping over fruit
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown
• Cool slightly on a wire rack
• In a small sauepan combine 1/4 cup sugar and cornstarch
• Stir in water until combined
• Cook and stir over medium heat until thickened and bubbly
• Cook and stir for 2 more minutes; remove from heat
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir
• Return all egg yolk mixture to saucepan
• Cook and stir over low heat until nearly bubbly
• Cook and stir one minute longer
• Remove from heat
• Stir in 1 tablespoon butter lemon juice and the remaining 1/4 teaspoon lemon peel
• Serve crisp with warm sauce

Pecan Tassies

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Ingredients:

• 1/2 cup pecans coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Steps:

• Preheat oven to 350F
• Mix all filling ingredients together well
• Using a teaspoon
• carefully distribute filling mixture into pastry-lined muffin cups
• Fill each pastry cup 3/4s of the way full
• The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
• Bake for 20-25 minutes
• Immediately
• and very carefully using the tip of a pointed knife
• gently knudge out each tassie out of its cup and transfer to a rack to cool
• If they cool in the pan too long
• they are more difficult to remove
• Your first couple may break those are the ones I eat on the spot- the rewards of making them
• but you will soon learn just the right move to remove them perfectly

Pin's Cheese Crisp

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Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Pineapple Ginger Beer Floats

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Ingredients:

• 1 pint pineapple sorbet
• 2 cups pineapple juice chilled
• 2 12 ounce bottles ginger beer chilled
• 1 8 ounce can crushed pineapple to top

Steps:

• Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses
• Add 1/2 cup of pineapple juice to each glass
• Pour 1/2 bottle of ginger beer into each glass
• Top each drink with 1/4 can of crushed pineapple
• Serve immediately with long straws

Pom Julep

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Ingredients:

• 4 mint leaves
• 1 mint sprig to garnish
• 1 tablespoon honey syrup
• 2 tablespoons 100% pomegranate juice
• 3 tablespoons grapefruit juice
• ice cube

Steps:

• honeysyrup-mix 2 parts honey with 1 part hot water stir to dissolve and cool
• Bruise 4 mint leaves with honey syrup in a bar mixing glass
• Add pomegranate juice grapefruit juice and ice and shake; strain into a chilled cocktail glass or over more ice
• Garnish with mint sprig

Porte Maillot Sauce

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Ingredients:

• 1/2 cup carrot peeled and shredded
• 1/4 cup onion peeled and cut into fine shreds
• 1/2 garlic clove minced
• 1/4 cup celery cut into fine shreds
• 1/2 cup cauliflower cut into fine shreds
• 2 leaves lettuce shredded best with a good leaf lettuce
• 1/4 cup butter no substitutions
• 1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
• 1/2-3/4 cup dry white wine
• salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Steps:

• Melt the butter in saucepan
• Add minced and shredded vegetables; simmer but do not brown
• When cooked add lima beans and wine
• Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Potatoes and Onions and Cheese, Oh My

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Ingredients:

• 2 tablespoons butter
• 4 -6 potatoes depending on size
• 2 onions
• 2 cups whole mushrooms
• 2 tomatoes sliced
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 200 g cheddar cheese grated
• 400 ml milk
• 50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce

Steps:

• Preheat oven to 200C/400F
• Generously butter the inside of a 9X13 baking dish and set aside
• Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
• Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
• Pour cheese sauce over potatoes and cover with aluminum foil
• Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
• Allow to sit 10 minutes before serving

Potatoes Dauphinoise

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Ingredients:

• 4 medium potatoes
• 1 tablespoon butter or 1 tablespoon margarine
• 2 -3 cloves garlic crushed and chopped finely
• salt
• fresh ground black pepper
• grated nutmeg
• 1 cup cream low fat is fine
• 1 cup milk no fat or low fat is fine
• 1 cup grated tasty cheese low fat is fine

Steps:

• Variation This recipe also works well with orange sweet potato kumera
• If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
• Yum
• Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
• I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
• I use the slicing blade of my food processor
• Line the bottom of the dish with a single layer of overlapping potato slices
• Sprinkle generously with salt pepper and nutmeg
• Repeat this layering and sprinkling process until you have used all of the potato slices
• In a large jug combine cream and milk and stir well
• Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
• Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
• Check occasionally
• If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
• Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
• Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
• Pre-set your oven to 180C 350F
• Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
• This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Rainwater Dressing

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Ingredients:

• 2 cups sugar
• 1 teaspoon salt
• 2 tablespoons grated onions
• 1 1/2 teaspoons dry mustard
• 1 minced garlic clove
• 3/4 cup cider vinegar
• 1 cup light olive oil the kind that says best for salad dressing and flavoring on the label It is lighter in color and
• 1 tablespoon poppy seed

Steps:

• In a mixing bowl combine first 6 ingredients and beat with electric mixer for about 4 minutes to dissolve sugar
• Add the oil and poppy seeds and continue beating for about 10 minutes more
• Pour dressing into a pitcher or large jar
• Will keep for several days in refrigerator
• Just stir well to serve

Ranch Parmasan Stuffed Potatoes RSC

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Ingredients:

• 16 small Red Bliss potatoes about 2 inches in diameter
• 1 cup parmesan cheese grated
• 1/2 cup Hidden Valleyreg; Original Ranchreg; Dressing
• 1 tablespoon chopped chives
• 2 tablespoons lemon juice

Steps:

• Cover potatoes with salted water then simmer until tender about 15 minutes Drain potatoes and cool to room temperature about 40 minutes
• Preheat oven to 350F with rack in middle
• Chop chives then stir together with ranch dressing cheese and lemon juice
• Using a small melon-ball cutter or a teaspoon scoop out the center of each cooled potato
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling about 20 minutes

Red Garlic Potatoes

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Ingredients:

• 20 small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dill
• salt to taste

Steps:

• Preheat oven to 375F
• Wash and cut potatoes into halves or quarters Try to make them approximately bite-size Put into a mixing bowl
• In a small bowl mix the garlic salt dill and oil
• Toss potatoes in the oil mixture coating evenly
• Line a cookie sheet with tin foil and spray with no stick cooking spray
• Put potatoes on sheet in a single layer
• Bake for 20 minutes and then stir
• Bake for about another 20 minutes checking frequently Cooking time will depend on the size of the potatoes
• Sprinkle with salt before serving

Red Onion Marmalade

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Ingredients:

• 6 red onions
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar

Steps:

• have frypan on lowest heat
• add olive oil and butter
• dont stir
• all onions in at once nicely
• after 10 minutes pour over the balsmic vinegar and brown sugar
• dont stir you can shake
• after 5-10 minutes
• get tongs
• turn everything over
• can put lid on
• leave about 45 minutes-1 hour
• cool
• then transfer to bowl
• serve or keeps well in the fridge

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Rose's Baked Artichoke Hearts

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Ingredients:

• 1 1/2 cups fresh breadcrumbs Italian or French bread crusts included
• 1/4 cup finely chopped fresh parsley
• 2 ounces parmesan cheese grated
• 2 ounces pecorino romano cheese grated
• 1 tablespoon italian seasoning or mixed dried herbs like thyme oregano savory etc
• 1 teaspoon coarse salt
• fresh ground pepper
• 3 9 ounce packages frozen artichoke hearts thawed and drained
• 2/3 cup extra virgin olive oil more to oil the baking dish
• 1 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice about 2 lemons
• 2 garlic cloves minced 2 teaspoons

Steps:

• Preheat oven to 325 degrees F Combine breadcrumbs
• parsley
• cheeses
• herbs and salt in a medium bowl
• and season with pepper
• Brush oil inside a 9x13 baking dish or long
• shallow casserole Spread artichoke hearts in a single layer in the dish Sprinkle breadcrumb mixture over artichokes
• pushing it into cracks between hearts Tap the bottom of the dish on the counter to settle the breadcrumb mixture
• Whisk oil
• lemon zest and juice
• and garlic in a small bowl Drizzle dressing evenly over breadcrumb topping Cover dish with parchment paper
• then tightly with foil
• and bake for 30 minutes
• Increase temperature to 375 degrees F Uncover dish
• and bake until breadcrumbs are golden brown
• 20 to 25 minutes more Serve immediately

Savoury Cheese Galette

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Ingredients:

• 1 lb Roquefort cheese or 1 lb camembert cheese softened and rind discardedcut into pieces
• 1/4 cup heavy cream
• 1/4 cup dry white wine
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter cut into bits
• 2 large eggs beaten lightly
• 1/4 cup sliced almonds toasted lightly
• 1 large egg yolk
• 1 tablespoon water
• red grapes as an accompaniment

Steps:

• Make filling In a food processor blend together Roquefort or camembert cream wine egg yolk flour and season to taste
• Blend until filling is smooth
• Make crust In a bowl combine flour sugar and salt; add butter and blend until mixture resembles coarse meal
• Stir in eggs and on a lightly-floured surface knead dough lightly for several seconds or until combined
• Divide dough in half shape into balls and chill wrapped in plastic wrap for 1 hour
• On the lightly-floured surface roll out each ball of dough into a 10 inch round
• Press 1 round into bottom and inch up the sides of a buttered 9 inch round cake pan
• Spread filling evenly over and sprinkle with almonds
• With a butter knife fold the edge of the dough over filling
• Arrange remaining dough round on top and with the knife press edges together enclosing filling and sealing
• Score top in a diamond pattern with a fork
• Brush with egg wash and chill for atleast 30 minutes and up to 8 hours
• Preheat oven to 375 degrees F 190C
• Bake in the middle of oven for 50-55 minutes or until golden-brown
• Let cool 10 minutes
• Run a thin knife around edge of galette
• Turn out carefully and invert onto platter
• Let cool completely and serve with red grapes and a green salad

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Shaved Croutons

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Ingredients:

• 1/2 loaf italian whole wheat bread
• 2 -3 tablespoons olive oil
• kosher salt
• freshly cround black pepper

Steps:

• Heat the oven to 350 degrees
• Lay the flat side of the loaf on a cutting board
• Cut the thinnest slices you can by using long strokes with the knife
• Slicing the shortway
• with more crust to guide the knife makes thin slices easier
• Cut off the crusts if you prefer and cut the slices into shapes if you wish
• I like them rustic
• Toast on a baking sheet until golden brown
• Turn them over and toast
• watching them closely so as not to burn
• Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Simple Peanut Sauce

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Ingredients:

• 3 tablespoons sugar
• 3 tablespoons dry sherry
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons water
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter

Steps:

• Combine everything except the peanut butter in a small saucepan
• Bring to a boil over medium high heat while stirring constantly
• Boil 1 minute or until sugar dissolves
• Stir in peanut butter until smooth
• Allow sauce to cool to room temperature

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

Simple, but wonderful avocado dip

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Ingredients:

• 3 ripe avocados
• 16 ounces sour cream
• hot pepper sauce
• garlic
• cayenne pepper
• salt

Steps:

• Take the avocados and get rid of the skin and the seed
• Mash them up
• you can do it using a simple potato masher or even a fork
• Add garlic and mix well
• Stir in about half of the sour cream
• Add spices and hot sauce and stir well
• Let sit for 5-10 minutes
• Leting it sit lets the hot sauce and garlic to go to work
• Add as much sour cream as you want
• The more you add the more heat you will take away
• Enjoy with veggies or chips

Snow Cosmo

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Ingredients:

• 3 ounces smirnoff twist citrus-infused vodka
• 2 ounces Cointreau liqueur or 2 ounces patron citronge
• 3 ounces white cranberry juice
• 1 slice lime to taste
• cranberries garnish

Steps:

• Add all ingredients to a cocktail shaker with ice and shake
• Strain into a long stemmed glass and garnish with skewered cranberries

Sparkling Lime Christmas Punch

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Ingredients:

• 1 12 ounce can welch's frozen white grape juice
• 1 12 ounce can minute maid frozen limeade concentrate
• 1 2 liter bottle Sprite chilled
• ice cube
• frozen cranberries

Steps:

• Mix frozen juices according to directions on the can add 7 cans water
• Add Sprite to taste
• Serve in punch bowl -- adding ice cubes and frozen cranberries

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spicy Fried Tofu with Peppers and Cashews

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Ingredients:

• 1 lb firm tofu
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons sucanat
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup cashews
• 2 tablespoons peanut oil
• 2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
• 1 cup green onion thinly sliced
• 2 jalapenos de-stemmedde-seededand diced

Steps:

• Cut the block of tofu in half lengthwise
• Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
• This means that the block of tofu will yield 8 tofu cutlets
• On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
• Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
• This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
• In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
• Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
• Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
• In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
• Remove the cashews from the wok and set them aside to cool
• In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
• Remove the tofu cubes from the wok with a slotted spoon and set them aside
• In the same wok stir-fry the red orange and green peppers for 2 minutes
• Add the green onion and jalapenos and stir-fry an additional 2 minutes
• Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
• Transfer to a large platter or bowl for service

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Stir-fry Cabbage

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Ingredients:

• 1/2 small cabbage
• 2 tablespoons sunflower oil
• 1 tablespoon light soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons caraway seeds
• ground black pepper to taste

Steps:

• Cut the central core from the cabbage and shred the leaves finely
• Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes
• Toss in the soy sauce lemon juice caraway seeds and pepper to taste

Summer Pudding With Rum Whipped Cream

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Ingredients:

• 2 cups fresh strawberries hulled and sliced
• 1 1/2 cups sugar
• 3 cups fresh raspberries divided
• 2 cups fresh blueberries
• 2 tablespoons framboise eau-de-vie raspberry brandy
• 1 1 lb brioche bread or 1 1 lb egg bread
• 1/2 pint cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum

Steps:

• Combine the strawberries
• sugar
• and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes
• Add 2 cups of raspberries and all the blueberries and cook
• stirring occasionally
• until the mixture reaches a simmer
• Cook for one minute
• Off the heat
• stir in the remaining raspberries and the framboise
• Slice the bread in 1/2-inch-thick slices and remove the crusts
• In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish
• ladle about 1/2 cup of the cooked berry mixture
• Arrange slices of bread in a pattern this will become the top when its unmolded and then add more berry mixture to saturate
• Continue adding bread
• cutting it to fit the mold
• and berries
• Finish with bread and cooked berries
• using all of the fruit and syrup
• Place a sheet of plastic wrap loosely over the pudding
• Find a plate approximately the same diameter as the inside of the mold and place it on top
• Weight the mold with a heavy can and refrigerate
• Remove the weight after 6 to 8 hours
• Cover the pudding with plastic wrap and refrigerate overnight
• Just before serving
• run a knife around the outside of the pudding and unmold it upside down onto a serving plate
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
• When it starts to thicken
• add the sugar
• vanilla
• and rum
• Continue to whip until it forms stiff peaks
• Serve pudding in wedges with cold rum whipped cream

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

• 90 g butter
• 1/3 cup plain flour
• 1 3/4 cups milk
• 225 g cheddar cheese grated or use the whole 250g block

Steps:

• Melt butter for 40 secs on high
• Stir in flour amp; cook for 1 min on high
• Gradually stir in milk
• Cook for 4-6 mins on high stirring every minute
• Stir in cheese

Swedish Brown Beans With Pears

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Ingredients:

• 1 1/2 cups swedish brown beans picked and rinsed well or pinto
• 1 cinnamon stick
• 2 teaspoons salt
• 3/4 cup brown sugar
• 1/4 cup cider vinegar
• 3/4 cup dark corn syrup or molasses
• 2 large pears peeled cored and chopped

Steps:

• Place the beans in a large bowl and cover with water
• Soak overnight
• The next day drain and transfer to a large saucepan or stockpot
• Add water again to just cover
• Add cinnamon stick to beans and bring to a boil
• Reduce heat and simmer covered for 45 minutes
• Add salt brown sugar vinegar corn syrup and pears
• Simmer covered for 2-2 hours until beans are tender
• Transfer to serving bowl and serve

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

Thai Cantaloupe Soup

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Ingredients:

• 1 medium cantaloupe
• 3 tablespoons canola oil
• 1 small onion chopped
• 3/4 cup grape tomatoes or 1 tomato chopped
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons nuoc nam fish sauce
• 1 green onion minced
• 2 tablespoons peanuts chopped
• 1 tablespoon cilantro minced

Steps:

• Half cantalope
• discard seeds
• scoop out flesh and set aside
• Reserve shells to use for bowls
• Heat oil in a saucepan
• Add onion
• Saut 2 minutes
• Add cantaloupe flesh and tomatoes
• Cook 5 minutes
• Add the next 5 ingredients
• Bring to a boil
• Reduce
• Simmer 5 minutes
• Pure in batches
• Return to pot
• Re-heat
• Ladle into shells
• Top with the last 3
• YUM

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Three Bean Casserole

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Ingredients:

• 1 16 ounce can large butter beans
• 1 16 ounce can navy beans
• 1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
• 1 15 1/4 ounce can corn
• 1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
• 1/3 diced onion
• 1 diced green bell pepper
• 2 cups grated cheese
• 1 15 ounce can ranch style beans

Steps:

• Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic coarsely chopped
• 1 cup olive oil
• salt
• freshly-ground black pepper
• 2 green zucchini quartered lengthwise
• 2 yellow zucchini quartered lengthwise
• 6 asparagus spears trimmed
• 12 cherry tomatoes
• 1 red bell pepper quarteredseeded
• 1 yellow bell pepper quarteredseeded
• 1/4 cup basil chiffonade
• 1/4 cup coarsely-chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 lb israeli couscous
• vegetable stock heated

Steps:

• In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
• Season with salt and pepper
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
• Preheat the grill
• Remove the vegetables from the marinade and grill the vegetables until just cooked through
• Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
• Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
• Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
• Serve at room temperature

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Tri-Color Potatoes With Artichoke Hearts and Feta

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Ingredients:

• 2 lbs baby tricolor potatoes unpeeled sliced into small uniform wedges red white or gold and purple or blue
• 1 tablespoon olive oil
• 1/2 cup thinly sliced onion
• 1 -2 garlic clove minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 2 14 ounce cans water-packed artichoke hearts drained
• 1 tablespoon capers drained
• 3/4 cup sliced large Spanish olives with pimento
• 4 -6 ounces feta cheese

Steps:

• Boil potato wedges in boiling water for 5 minutes to cook part-way Drain and set aside
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic and cook until tender stirring often about 4-5 minutes
• Add lemon juice salt and pepper Stir in artichoke hearts potatoes capers and olives Saute gently until heated through about 5 minutes
• Serve sprinkled with feta cheese

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool

Ultimate Browned Vegetable Stock

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Ingredients:

• 3 onions unpeeled quartered
• 3 large carrots unpeeled halved stem ends removed
• 8 celery ribs with leaves each broken in half
• 3 beets quartered
• 2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
• 3 tablespoons vegetable oil use a mild flavored one
• 1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
• 7 cups room temperature water preferably spring divided
• 1 -3 cup shiitake mushroom stems see description above
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon peppercorn

Steps:

• Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
• Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
• Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
• Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
• Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain

Vegan Pasta Amatriciana

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Ingredients:

• 2 cups tomato sauce Prego basil and garlic is good
• 6 leaves basil
• 2 garlic cloves minced
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper to taste
• 1 dash salt to taste
• 3 slices vegetarian bacon I like smart bacon or tempeh strips
• 4 ounces pasta shells or any other pasta you prefer

Steps:

• In a small sauce pan over low heat add the tomato sauce basil garlic crushed red peppers and black pepper
• Let simmer 10-15 minute
• Fry the soy bacon for a few minutes in a small skillet
• Chop it into small pieces
• Add to sauce
• Leaving the sauce on low to get nice and thick cook the pasta according to directions
• Drain the pasta
• Taste-test the sauce and add salt or pepper to taste
• Toss pasta and sauce
• Enjoy

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve

Vegetarian Egg-Drop Soup

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Ingredients:

• 2 tablespoons red miso
• 2 cups teriyaki sauce
• 6 eggs
• 2 tablespoons butter or 2 tablespoons margarine
• 1 quart mushroom
• 10 cups water
• sea salt

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
• In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
• While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
• When water is boiling slowly add the eggs to the water Heat until they are cooked
• Serve in simple bowl

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

• 7 ounces dried pasta shapes such as penne
• 7 ounces broccoli spears
• 1 garlic clove finely chopped
• 1 cup dry white wine
• 3 teaspoons cornstarch
• 7 ounces emmenthaler cheese grated or a similar swiss cheese
• 1 tablespoon olive oil
• 9 ounces cherry tomatoes washed
• salt
• fresh ground black pepper
• garlic bread to serve

Steps:

• Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
• Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
• With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
• Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
• Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Warm Salad of Potatoes, Sweet Red Onions and Oregano

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Ingredients:

• 8 medium potatoes
• 2 small sweet red onions sliced very thinly
• 2 tablespoons green olives pitted and quartered lengthways
• 1/2 tablespoon dried oregano
• 8 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt

Steps:

• Cook the potatoes in their skins until tender Drain and remove the skins immediately
• Quarter them lengthways and place in a large bowl together with the sliced onions and green olives
• Add the oregano olive oil vinegar and salt Mix well and serve immediately

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

• 3 lbs yellow tomatoes halved and seeded about 9 medium
• 2 tablespoons olive oil divided
• 4 garlic cloves minced divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 large onion chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices baguette 1/2 inch thick
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Steps:

• Heat oven to 400F
• Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
• Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
• Process tomatoes in a blender until pureed in batches if needed Set aside
• In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
• Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
• While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
• To serve ladle soup into bowls and top each serving with 2 croutons