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

Apple and Celery Salad

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Ingredients:

• 1 cup diced celery
• 1 cup diced apple
• 1/2 cup walnuts or 1/2 cup pecans broken
• 3/4 cup mayonnaise or a href=https//wwwgeniuskitchencom/recipe/boiled-salad-dressing-314599Boiled Salad Dressing/a
• lettuce leaves or mixed salad green

Steps:

• Combine all ingredients and chill
• Serve on lettuce leaves or mixed salad greens

Apple Jack

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Ingredients:

• 1/2 ounce apple Schnapps
• 1/2 ounce Bourbon

Steps:

• Serve over ice in a Rocks glass
• Garnish with a sprinkle of cinnamon

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

Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

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

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

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

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Chartreuse Cocktail

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Ingredients:

• 1 1/2 ounces tequila
• 1 ounce green chartreuse liqueur
• 1 ounce lime juice
• 1/4 cup ice Crushed

Steps:

• Pour all ingredients over ice in tightly covered container
• Shake until very cold
• Pour into serving glass; garnish with lime slice if desired

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 Coffee Frappuccino

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Ingredients:

• 2 tablespoons chocolate velvet millstone regular grind coffee or 2 tablespoons veneto chocolate regular grind coffee
• 1/2 cup water
• 3/4 cup soymilk
• 1 tablespoon Splenda sugar substitute to taste or 1 tablespoon artificial sweetener of choice
• 1/8 teaspoon guar gum you can find this at the local HFS
• 3 ice cubes
• 1 tablespoon walmart sugar-free chocolate syrup or 1 tablespoon your favorite chocolate syrup

Steps:

• Double brew the coffee
• Let cool
• Place coffee soy milk Splenda and guar gum in the blender blend about 15 seconds
• Add ice blend again for 15 seconds
• Place the beverage in a wide mouthed glass swirl with chocolate syrup
• Insert straw and enjoy
• Also great with mint syrup added to the blender with coffee

Coconut Jelly

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Ingredients:

• 4 teaspoons agar-agar powder or 4 tablespoons agar-agar flakes
• 2 14 ounce cans coconut milk
• 2 cups water
• 1 teaspoon vanilla
• 1/2 cup sugar

Steps:

• Bring water to a boil
• Mix agar agar with cold water before adding to boiling water
• Mix agar agar solution in boiling water
• Let cook for 5 minutes
• Add sugar and cook till dissolved
• Add coconut milk and vanilla
• Cook 5 minutes
• Pour in dish and cool in refrigerator
• It will form two layer a clear layer and a white layer

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

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

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

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

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

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

Fermented Giardiniera

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Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

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

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

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

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

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

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

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Jicama-Orange Salad

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Ingredients:

• 1 medium jicama peeled and cut into 1/4-inch strips
• 3 large oranges peeled seeded and sectioned
• 1 medium purple onion thinly sliced and separated into rings
• 1 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon ground coriander
• lettuce leaf
• 1 lime thinly sliced

Steps:

• Combine jicama oranges onion orange juice lime jice and coriander in a bowl Cover and refrigerate for 1 hour
• Spoon salad onto lettuce leaves with a slotted spoon and garnish with lime slices

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

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

Low Fat Lemon Zucchini Bread

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Ingredients:

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

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

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

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Navratan Raita

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Ingredients:

• 1 cup yogurt beaten till smooth
• 1/4 cup beetroot boiled and finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup cucumber finely chopped
• 1/4 cup red capsicum finely chopped
• 1/4 cup onion finely chopped
• 2 green chilies finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon mint leaf finely chopped
• salt
• pepper
• red chili powder
• 2 tablespoons almonds blanchedskin removed and thinly sliced lengthwise

Steps:

• Put the yogurt in a lare bowl
• Add to it the beetroot carrot capsicum onion green chillies cucumber and chopped mint and corriander leaves
• Mix well
• Cover
• Refrigerate until ready to serve
• Add salt pepper and red chilli powder just before serving
• Mix well
• Garnish with almonds
• Serve with a spicy curry and rice

Oaty Banana Mini Muffins Oamc

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Ingredients:

• 8 ounces all-purpose flour
• 3 ounces porridge oats plus a spoonful for decoration
• 2 teaspoons baking powder
• 3 eggs beaten
• 6 ounces superfine sugar
• 1 cup corn oil
• 2 bananas finely chopped

Steps:

• Preheat the oven to 350F Line a mini muffin tray with 24 cases
• Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
• Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

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

Quick Gazpacho

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Ingredients:

• 2 cups tomatoes diced
• 2 -3 medium peeled tomatoes additional so the soup won't look sick
• 1 cup any type lettuce chopped
• 1/2 cup cucumber diced
• 1/2 cup red onion diced
• salt and pepper or other seasoning if needed
• miniature crouton for a garnish
• tiny diced cucumber bits for a garnish

Steps:

• First
• you may want to remove any bits of cheese from the salad before blending
• or it may lend an extra zip youll find tasty
• so be your own guide
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth
• depending upon your taste
• Adjust seasonings
• Cover and chill thoroughly in the refrigerator
• Serve in champagne glasses or small bowls
• Top with croutons and cucumber bits

Raspberry Lemonade

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Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

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-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

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

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

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

Sweet Juice Sensation

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Ingredients:

• 1 orange peeled
• 1 apple stem removed
• 1 large carrot topped
• 1 grapefruit peeled
• 1 pears rind and seeds removed or 1/2 cantaloupe rind and seeds removed

Steps:

• Juice apple and carrot then juice the remaining ingredients
• Stir and serve

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

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

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