Cobblers, Crisps, Crumbles: Peach Cobbler I

Try using different varieties of peach and see if you find a favorite. Butter is melted in a large 9x13-inch casserole and the sliced, sugared peaches are arranged in the bottom. Sweet baking powder batter is spooned over the top, and the casserole is baked until the cobbler is bubbly and golden.

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Egg Nog Pound Cake

This festive pound cake has plenty of added flavor that makes it perfect for the holidays.  The egg nog glaze is the perfect topping for this dessert.

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Cakes: Italian Fresh Purple Grape Cake

Grape cake is an ideal match for vin santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates

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Peanut Butter Crunch Cookies

Using the caramel Crunch-n-Munch along with the double drizzle of peanut butter and chocolate makes these treats doubly delicious.

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Crockpot Dressing

This simple side dish cooks in the crock pot and takes a few short minutes to prepare.

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Busy-Woman-Stroganoff

If you are busy but still would like to serve a tasty and flavorful meal, this is your recipe, in 20 minutes or less, dinner is served.

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Baked French Toast

This tasty dish is very simple to prepare ahead of time for your next brunch.  The bottom layer of caramel and fresh blueberries is delicious.

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Deven's Soft and Light Chocolate Chip Treasures

These simple cookies use powdered sugar instead of granulated sugar along with milk chocolate chips for a soft and light cookie.

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Sherry's Chicken and Rice Casserole

Sherry's casserole is simple to prepare and makes for a great meal. Add a salad and dinner is served.

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Butter Cookies

This cookie is great anytime during the year. It is great for Christmas Teas and mother daughter teas, or for any occasion.

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Christmas-Candy-Cookies

Dates, cherries, and walnuts, all the wonderful flavors of a family favorite Christmas candy rolled into a quick and easy cookie. 

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Chicken Tender Sauted Gnocchi and Squash

This is a quick and easy gnocchi made with mashed potatoes and biscuit mix. The squash makes a sweet and fresh addition.

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Anise Christmas Cookies

These simple cookies get their anise flavor from the anise oil that is nicely blended in. These cookies are great for cut outs.

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Coconoat Balls

With the sweetness of cinnamon rolls but the health benefits of whole grains, oatmeal, and coconut, this twist on an old favorite will be a hit.

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Christmas Ball

Green onion and chipped beef add the holiday colors to this tasty cheese ball that everyone is sure to love.

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Camille's Christmas Potatoes

The festive flecks of red from the bacon and green from the chives make it the perfect holiday dish. The sour cream and garlic add great flavor. 

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Creamy Pumpkin Eggnog Torte

This is a great holiday dessert. During the holiday season, use eggnog ice cream instead of French vanilla. The dark rum adds an unbeatable flavor.

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Garlic Artichoke Dip

Plenty of garlic is added to truly make this a flavorful dip.  This simple recipe makes a great start for any meal.

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Swedish Pancakes with Lingonberries

This light and airy Swedish breakfast treat is sure to become a family favorite.  The lingonberry jam is the perfect topping.

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Peppermint Cupcakes

These simple cupcakes are prepared with a peppermint topping and brown sugar glaze.  The cake batter is sugar free for a healthier dessert.

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Almond Spice Drops

These cookies are just sweet enough for kids and spicy enough for grown ups. A twist on the traditional chocolate walnut chip cookies.

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Capelli d'Angelo with creamy tomato, coriander and prosciutto sauce

Click here for a larger picture of Capelli d'Angelo with creamy tomato, coriander and prosciutto sauce
4 Servings
Prosciutto
Italian
Salty Prosciutto Cream Parmesan Coriander Pasta Italian

375 g Cappelli d'Angelo
150 g finely sliced sciutto
3 atoes diced
1 onion ced
2 cloves lic minced
3/4 cup chopped fresh iander
1 on cut in quarters
300 ml am 35%
100 ml te wine
3 tbsp mesan
2 tbsp extra-virgin ve oil
1 Salt per

Heat the oil in a pan, brown the onions, the garlic and the coriander for 2-3 minutes. Add the proscuitto and cook for another 5 minutes. Add the tomatoes, the cream, the wine, the parmesan, the salt and the pepper. Cook over low-medium heat for about 15 minutes and stir occasionnally. Boil the pasta while the sauce is cooking. Serve with a bit of lemon juice on it.


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Fettuccine with Smoked Salmon, Vodka and Dill

6 Servings
Fish
Uncategorized
Seafood Pasta Italian Cheese Parmes Cream Butter Parmesan Salmon Fish

1/4 c ter
1 1/2 c 35% Real Whipping am
2 tb ka, optional
8 oz Smoked mon, diced
1/2 ts t
1/2 ts per
2 tb Fresh l, chopped
3/4 lb Fettuccini noodles
1/2 c mesan cheese, grated

1. Melt butter gently in a large deep skillet. Add cream. Bring to a boil. Add vodka. Reduce heat and cook on low 3-4 minutes until slightly thickened. 2. Add smoked salmon, salt, pepper and dill. Remove from heat. 3. cook fettuccine in a large pot of boiling salted water until tender. 4. Drain noodles well. Reheat sauce. Place drained noodles in the pan with the hot sauce. Toss gently over low heat until sauce coats noodles and is thick and creamy. 5. Sprinkle with cheese if desired. Taste and adjust seasoning if necessary From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Lasagna From Scratch

10 Servings
Pasta
Italian
Main Dish Pasta Italian

1 pound of sweet/mild Italian sage
1 pound of und beef
1/2 cup of chopped ons
2 cloves of lic chopped
1 can of crushed atoes
2 cans of ato sauce
2 cans of ato paste
1/2 cup of Water
2 tablespoons white ar
1 teaspoon nel seed
2 teaspoons fresh il leaves chopped
4 tablespoons fresh lian parsley chopped (divided)
1 teaspoon t
1 teaspoon lian Seasoning
1/2 teaspoon und pepper
23 ounces of otta cheese.
1/2 teaspoon fresh grated meg
1
1 pound shredded zarella cheese
1 cup grated mesan cheese
12 lasagna noodles

SAUCE PREPARATION Brown the sausage, ground beef, onion, and garlic in a large pot. Remove grease (optional). Stir in the crushed tomatoes, sauce, paste, and water. Gently stir in sugar, fennel, basil, parsley (2 TBS), salt, Italian seasoning, and ground pepper. Simmer sauce on low for 1.5 hours (stirring occasionally). (If serving next day, cover and refrigerate). Soak lasagna in HOT tap water for 15 minutes. RICOTTA PREPARATION - In a large mixing bowl... Ricotta cheese, Fresh grated nutmeg, egg, and last 2 TBS of parsley. Mix with a spoon until well blended. PREHEAT OVEN TO 350 DEGREES BUILD THE LAYERS - in a 9x13 inch baking pan (the deeper the better) 1) Spread 2 cups of sauce 2) Lay 1/2 of the lasagna noodles after shaking off water (these will still seem firm, but they will soften perfectly during baking). 3) Spread half of your ricotta mixture over noodles. 4) Spread half of the mozzarella and parmesan cheeses over ricotta Repeat steps 1-4 saving a little of the mozzarella for the top. Top off with remaining sauce and mozzarella. Cover with foil and bake for 25 minutes Remove the foil and bake for another 25 minutes. Slightly browned edges will tell you its done. Allow to cool for 15 minutes and dig in.


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Gai Pad Bai Gaprow

4 Servings
Chicken
Thai
Spicy Chicken Thai

1 pound skinless boneless cken breast
1 tablespoon etable oil
3 lic cloves chopped fine
2 small fresh red or green Thai (bird) chilies or serrano or to taste, seeded and ced (wear rubber gloves)
1/4 cup cken broth or water
1 tablespoon Asian h sauce (preferably naam pla)
2 teaspoons ar
1 teaspoon sauce
1/4 teaspoon freshly ground ck pepper
1 1/2 cups loosely packed fresh holy il leaves or Asian ba washed well and spun dry
2 taste

Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces. Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes. Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.


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Wheat free cheesecake crust

12 Servings
Pecans
wheat free
sweet Nutty wheat-free Desert Crust Cheesecake Pecans wheat free

1 1/2 cups coarsly ground ans
3/4 cup finely ground ond flour or just finely ground a
1 white
1 cup confectioners ar
4 tbls. ter or half a stick
1/2 tsp. namon

Preheat oven to 425. In a medium mixing bowl, combine ground pecans, almonds, and egg white. Mix at slow speed while melting the butter in a small sauce pan. Once the butter is melted, add it to the nut mixture. Mix at medium speed, gradually adding the sugar a tablespoon at a time. Add the cinnamon, and mix untill the crust looks even and consistant. Place the crust in an even layer in the bottom of two 8-inch cheesecake pans. Bake the crust for seven minutes, or untill the crust in nice and golden.


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Vietnamese Dipping Sauce

4 Servings
Fish sauce
Vietnamese
Spicy Fish sauce Vietnamese

3 Thai bird chilies or 1 serrano chili
3 clove lic minced
1 inch ger minced
3 tablespoons ar
2/3 cup warm water
5 tablespoons fresh e juice
5 tablespoons h sauce
2 tablespoons finely shredded rots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.


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Beef Stroganoff

6 Servings
Beef
Russian
pasta Tomato Beef autumn winter Russian

1 tbsp ur
1/2 tsp t
1 lb of Beef Sirlion cut in 1/4-1/2 in es
1 cup hrooms
1/2 cup Yellow ons chopped
1 clove lic
2 tbsp ter
3 tbsp ur
1 tbsp ato Paste
1 1/4 cup Beef th
1 cup r Cream
2 tbsp Cooking rry

1.Combine flour and salt in extra large zip lock bag add meat, coat meat well. 2.Melt Butter, add meat and brown quickly on all sides. 3. Add Mushrooms Onions and Garlic cook until Onions are slightly translucent. (3-4 min) 4. Remove Meat from pan. Add in pan 2 tbsp butter to current drippings, add flour and tomato paste blend with spatula evenly. 5. Slowly pour in cold beef broth and cook stiring constantly until mixture thickens and has no lumps 6. Add meat back into pan. 7. Stir in Sour Cream and Sherry.low-Med Heat 2-3min 8. Serve over Egg Noodles.


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Enchilada Casserole

4 Servings
Ground Beef
Tex-Mex
Bake olives milk paprika butter tomato refried beans onion ground beef Easy Casserole corn oil AP flour Sauces Main Dish Ground Beef Tex-Mex Saute pepper sauce tortillas cheddar cheese enchilada sauce

1 1/2 pounds und beef
1 medium on, chopped
1 can (15-1/2 oz) refried ns
1/2 teaspoon t
1/4 teaspoon per
1 cup n oil
12 corn tillas
1 ato, peeled and chopped
1 recipe cheese sauce

-- Cheese Sauce --
1 1/2 cups ddar cheese (6-ounces)
4 tablespoons ter (1/2 stick)
1/4 cup -purpose flour
1/2 teaspoon t
1/4 teaspoon rika
4 drops asco or your favorite pepper sauce (more or less to taste)
2 cups k
1 can (15 oz) enchilada sauce mild or to taste
3/4 cup ripe ves, sliced (plus additional for garnish)

Preheat oven to 350 degrees F. Cook ground beef and onion in a large skillet until meat is browned and onions are teneder; then drain. Stir in refried beans, salt, and pepper; stir well. Cook meat mixture over low heat for 10 minutes. Heat oil in a small skillet over medium heat until a drop of water instantly vaporizes when placed in the pan. Using tongs, quickly dip corn tortillas in the oil until soft, about 15 to 20 seconds (don't allow them to become crisp). Place cooked tortillas on absorbent towels to drain. Spoon about 1/3 cup meat mixture onto each tortilla, top with some tomatoes and roll up tightly. Place rolled tortillas, seam down, in a lightly greased 9- by 13-inch baking dish. Pour cheese sauce over top. Bake in a 350 degree F oven until hot and bubbly, about 20 to 25 minutes. Garnish with sliced ripe olives, if desired. To make cheese sauce: Melt butter in a medium sauce pan, blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Return to heat and bring to a boil. Add olives, pepper sauce and cheese. Stir until cheese melts.


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Chicken Curry

4 Servings
Chicken
Indian
Spicy Curry chicken Chicken Indian

4 skinless boneless cken breasts cubed
16 oz Plain urt
2 tsp grated ger
8 lic cloves crushed
2 tbsp ve oil
1 large white on
4 fresh green chili pers seeded and finely chopped
1/2 tbsp ground in
1/2 tbsp ground iander
1 tsp meric
1 tsp grated ger
1 can onut milk
1 t to taste

1.In a large bowl mix the yogurt, the grated ginger and half the garlic. 2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge. 3. Heat oil in large pan and cook onion till brown about 10 mins. (The darker the sweeter) 4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done. 5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. 6. Add chicken yogurt mix. Heat on medium for 30 mins If it's to dry you can add a little water to thin it out. Also try crumbling Feta into it to make it tangy as well as spicy.


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Spinach Quiche

6 Servings
Egg
breakfast
Vegetables Eggs Spinach Breakfast Fast on the go breakfast

7 oz frozen chopped nach
3/4 cup liquid substitute
1 cup uced-fat shredded cheese
1/4 cup diced l peppers
1/4 cup diced on

1.Pre-heat oven to 350 2.Microwave spinach for about 2 1/2 min.s on high and drain the water. 3. Use a 12 cup muffin pan with foil (not paper) liners and spray them with cooking spray. 4. Mix everything together and pour evenly into muffin pan cups. 5. Bake for 20 or until toothpick in center comes out clean.


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Salad a la Bageria

4 Servings
Salad
America
spicy Chicken Tangy Salads cold lettuce America

2 aine hearts
1 Two 10 oz cans of shredded cken
1/8 cup o
1 tard
1 apenos in a jar
1 Lemon per

1.In a large Salad bowl mix both cans of chicken with 1/8 cup of Mayo (or less same as for tuna salad) and 2 tbsp of lemon pepper. 2.Break up a fourth of the romaine hearts and mix with five jalapenos, 1/4 tsp of jalapeno juice from the jar, 1/2 tsp mustard and the chicken mixture. 3. Repeat 3 more times. adding 1/4 tsp lemon pepper on second and last mixture.


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Anne's Apricot Chicken a l'Orange

4 Servings
Chicken
American
Main Dish chicken Sweet fruit Bake Marinade American Dinner

1 1/2 pounds cken breasts boneless and skinless
8 ounces Italian dressing
1 envelope Recipe Secrets on soup mix
1/2 cup Water
1 11 ounce jar icot preserves
1 11 ounce can Mandarin nges in light syrup -do not drain

.Combine all ingredients except for chicken. Place chicken in a large casserole dish. Pour marinade over chicken and marinate for at least two to three hours. Preheat oven to 350 degrees. Bake for one hour covered. Uncover and continue baking until chicken browns. Serve over rice.


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peanut brittle

8 Servings
peanuts
american
swqeet Salty crunchy Christmas Party Snacks peanuts american

1 cup ar
1/4 cup water
2 cups peanuts
6 tsp ter
1/4 tsp. ing soda
1 tsp. illa

In a 2 qt. saucepan melt butter add water then sugar stir to desolve the sugar put a lid on pot at med temp for 2 minutes. Take off lid turn to high let the sugar mixture get good and golden brown. In meantime put peanuts on silicone mat or very heavaly greased foil in 9x12 baking pan spread peanuts eavenly when mixture is brown pull off heat add baking soda and vanilla stir quickly and pour over nuts spread with the back of a wooden spoon and let cool. When cool break apart in pieces


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Spaghetti and Meatballs

Click here for a larger picture of Spaghetti and Meatballs
4 Servings
Beef
Italian
Meaty Savory Sweet Quick Dinner Main Dish

0.5 cup chopped on
3 tablespoon ter
1 pound und beef
1 beaten
2 slices bread
0.5 cup k
1 teaspoon t
0.125 teaspoon per
1 cup ad crumbs
1 box spaghetti noodles
2 jar favorite ghetti sauce

Saute onion in 1 tablespoon butter until it is transparent. Let the onion cool slightly. Put the slices of bread in a mixing bowl and pour milk over them to soak for a minute. Put onion, meat, egg and seasonings in the mixing bowl with the onion and blend thoroughly using your hands. Shape the mix into 1.25" (1 1/4 inch) balls and roll them in dry bread crumbs. Brown the meatballs slowly in the remaining 2 tablespoons of butter. Drain off all but 2 tablespoons of fat. Pour in tomato sauce and simmer for 20 minutes. In a separate pot, bring salted water to a boil and cook the spaghetti noodles as directed via the box. (I usually use wheat noodles)


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Party Pinwheels

12 Servings
cream cheese
Appetizer
Mild cocktail party appetizer pinwheel cream cheese Appetizer

1/2 cup(s) minced sweet pepper
1/2 cup(s) ced celery
1/4 cup(s) sliced en onions
1/4 cup(s) sliced stuffed ves
3 -4 flour tillas
2 ounces each)
1 pkg(s) ranch ad dressing mix

1) In a mixing bowl, beat cream cheese and dressing mix until smooth. 2) Add red pepper, celery, onions, and olives; mix well. 3) Spread about 3/4 cup on each tortilla. 4) Roll each up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. 5) Slice into 1/2 inch pieces.


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Liqueur Flavored Desserts: Pears in Chocolate Sauce

Delight your family with this elegant and delicious dessert. Pears are poached in vanilla syrup, then served with dark chocolate sauce.

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Chocolate Desserts: Chocolate Hazelnut Teacake

I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!

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Tiramisu: Tiramisu Cheesecake

Tiramisu flavored cheesecake, combines the flavors and richness of Tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

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Meringues: Chocolate Cinnamon Hazelnut Meringue Cake

Crisp layers of hazelnut meringue, sandwiched with whipping cream, and decorated beautifully with strips of chocolate.

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Dessert Gelatins: Judy's Strawberry Pretzel Salad

This three layer salad includes a pretzel crust, cream cheese center, and strawberry top.

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Candies: Peppermint Patties

Peppermint-flavored patties made of confectioners' sugar and condensed milk are air-dried, then dipped in semi-sweet chocolate to make these holiday candies.

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Trifles: Fresh Peach Trifle

Celebrate the heavenly taste of fresh summer peaches in this adaptation of a traditional trifle. Layer prepared angel food cake with peach slices and vanilla yogurt blended with peaches and lemon zest to enjoy an easy, fabulous dessert.

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Dessert Pies: Lemon Lush

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get togethers.

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Mousse: Easy Passion Fruit Mousse

This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.

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Frozen Treats: Cinnamon Pear Frozen Yogurt

Frozen yogurt made with pears and spiced with cinnamon and allspice.

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Custards and Puddings: Microwave Sponge Pudding

A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.

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Cookies: Peppermint Meringues

These are very good, light and airy. The colors are great for the holidays.

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Cobblers, Crisps, Crumbles: Easy Peach Crisp II

My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.

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Cakes: Microwave Mississippi Mud Cake II

A WONDERFUL chocolate recipe, made in the microwave. When hot, add a scoop of ice cream! HEAVENLY!

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Liqueur Flavored Desserts: Ultimate Irish Cream Chocolate Mousse

A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.

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Chocolate Desserts: Chocolate Bread Pudding with Bourbon Pecan Sauce

A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.

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Tiramisu: Tiramisu

Italian dessert cake. Not exactily like what you would get in an authentic Italian restaurant, but still good.

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Meringues: Good Meringue

Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.

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Dessert Gelatins: Orange Sherbet Salad I

Lots and lots of orange flavors in this gelatin salad. First there 's orange gelatin, then mandarin oranges, and finally, orange sherbet. But there are also a few sliced bananas tossed in just to keep you on your toes. Really nice.

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Candies: Chocolate Pretzel Rings

'If you like chocolate-covered pretzels, you'll love these simple snacks,' promises Kim Scurio of Carol Stream, Illinois. 'They're fun to make any time of year because you can color-coordinate the M&M's to each holiday.'

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Trifles: English Trifle

This dessert recipe came from a friend from England. It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

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Dessert Pies: Peaches 'N Cream Pie

The cinnamon and sugar sprinkled on the top melt down into the cream cheese and peach syrup, that melts into the yummy peaches that melts into the thick, buttery vanilla pudding layer on the bottom of the pie.

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Mousse: Pumpkin Mousse

A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.

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Frozen Treats: Berry Burst Sorbet

This berry-ful sorbet is made in your ice-cream machine and is a sweet way to end the day! It is made with three types of berries - blueberries, blackberries, and raspberries - and sweetened with Splenda(R). Heavy cream can be added to make a creamier dessert, but is optional.

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Custards and Puddings: Panna Cotta With Fresh Strawberry Sauce

A sauce made of fresh strawberries tops molded cooked cream for a delicious take on the classic Italian dessert.

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Cookies: Cranberry Orange Cookies

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

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Cobblers, Crisps, Crumbles: Fruit Cobbler

Pay a visit to your favorite farm stand so that you can make this luscious cobbler. The milky vanilla-flavored batter goes into a buttered 9x13-inch pan, fruit is spooned on top, and the cobbler is slipped into the oven to bake for an hour.

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Cakes: No Fail Pound Cake

This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix. I often take one to work where it quickly disappears. I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.

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Liqueur Flavored Desserts: Cruschickies

This is an old and simple recipe for a fried pastry also known as 'bowties'. Substitute brandy for rum if you'd rather the taste of brandy.

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Chocolate Desserts: Golden Chocolate Chip Cookies

These use only 1/2 cup butter.

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Tiramisu: Ice Cream Tiramisu Cake

Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.

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Trifles: Easy Pumpkin Cream Trifle

Layers of spice cake and pudding are topped with pecans and toffee bits to make this delightful dessert that makes a great addition to any holiday meal.

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Couscous with Artichoke Hearts and Walnuts

4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean

1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted

Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.


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Chicken Salad with Potatoes and Arugula

4 Servings
Chicken
American
Summer Spring Picnics Quick Side Dish Salads Brunch Chicken American

1 pound New atoes
1/4 cup ra virgin olive oil
1 tablespoon te wine vinegar
1 tablespoon on mustard
2 1/2 pounds cken Rotisserie
3 bunches gula thick stems removed
1/4 cup ragon chopped
1/2 cup mesan shaved
her Salt
per

1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1? tablespoons salt, reduce heat, and simmer until tender, 12-15 minutes. Drain, run under cold water to cool, and slice. 2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ? teaspoon salt, and ? teaspoon pepper. Using a fork or your fingers, shred the chidken, discarding the skin and bones. 3. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the parmesan.


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Best Ham and Bean Soup

Click here for a larger picture of Best Ham and Bean Soup
8 Servings
Ham
American
Kid Friendly Winter bakeoff winner easy ham beans Soup Main Dish American Dinner Lunch

3/4 pound fully cooked cubed
1 medium on chopped
2 cloves lic minced
2 Tablespoons ter
2 cans (16 ounces) great northern beans, rinsed and; ined
3 cups cken broth
2 cups water
1 cup peeled diced potatoes
3/4 cup diced rots
3/4 cup diced ery
1/4 teaspoon per
1/2 cup frozen peas
2 Tablespoons minced fresh sley

In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.


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Silken Tofu Chocolate Pie

12 Servings
Chocolate
American
Vegetarian Kid Friendly Summer Simple Desserts Chocolate American

12 ounces isweet chocolate chips
3 tablespoons ey
21 ounces Firm Silken u
1 ham cracker crust

Melt chocolate. Roughly chop tofu, then blend with honey and melted chocolate until smooth. Pour in the pie shell. Chill to set, at least several hours. Kitchen Chick suggests a dark chocolate oreo crust instead of graham cracker crust for the contrast with the sweeter, semi-sweet chocolate filling. It is also very good with a tart fruit topping such as fresh raspberries or chopped cherries, or with unsweetened whipped cream.


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Meringues: Peppermint Meringues

These are very good, light and airy. The colors are great for the holidays.

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Dessert Gelatins: Chunks of Glass

My great Grandmother made this every holiday. Simply unmold onto a pretty serving plate and watch your guests or you family oh and ah. Makes a pretty and wonderful desert.

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Candies: Crunchy Peanut Butter Balls

'The first time I made this candy, I knew it was going to be a big hit,' writes Janice Brightwell, Jeffersonville, Indiana. 'My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times.'

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Dessert Pies: New Mexico Oatmeal Pie

The sweet chunky filling is made with beaten eggs, white and brown sugars, oats, vanilla, chopped nuts and raisins. Then it 's spooned into an unbaked pie shell and baked until set and golden. It 's wonderful with sweetened whipped cream or rum raisin ice cream.

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Mousse: Chocolate Mousse I

Very dark chocolate, eggs and rum are all that's needed to make this sinfully good classic chocolate mousse.

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Frozen Treats: Coconut Ice Cream

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

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Custards and Puddings: Yummy Vegan Chocolate Pudding

Soy milk and soy creamer are gently simmered with egg replacer, sugar and cornstarch and then blended with semisweet chocolate to create this vegan version of an all time favorite dessert.

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Cookies: Cookie in a Jar

This cookie in a jar mix has a little bit of everything in it. A great gift idea!

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Cobblers, Crisps, Crumbles: Fruit Bake

Peaches, pears and rhubarb bake together beneath a sweet and crumbly topping in this take on an old favorite. Pair with vanilla ice cream for a satisfying dessert or anytime snack.

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Cakes: Fruit Cocktail Cake V

A moist cake loaded with fruit, walnuts and chocolate chips. Easy enough to make anytime!

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Cakes:-Fruit-Cocktail-Cake-V

A moist cake loaded with fruit, walnuts and chocolate chips. Easy enough to make anytime!

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Banana-berry Soy Smoothie

1 Servings
Fruit
Uncategorized
Breakfast Snacks No Cook Quick Meatless Vegan Vegetarian Fruit Uncategorized

1 cup Soy k
1 medium ana
1/4 cup eberries or other berries

Combine in blender and blend. Works well if berries and/or banana have been frozen.


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Couscous-with-Artichoke-Hearts-and-Walnuts

4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean

1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted

Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.


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Couscous-with-Artichoke-Hearts-and-Walnuts

4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean

1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted

Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he oil, lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.


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Chicken-Salad-with-Potatoes-and-Arugula

4 Servings
Chicken
American
Summer Spring Picnics Quick Side Dish Salads Brunch Chicken American

1 pound New atoes
1/4 cup ra virgin olive oil
1 tablespoon te wine vinegar
1 tablespoon on mustard
2 1/2 pounds cken Rotisserie
3 bunches gula thick stems removed
1/4 cup ragon chopped
1/2 cup mesan shaved
her Salt
per

1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1? tablespoons salt, reduce heat, and simmer until tender, 12-15 minutes. Drain, run under cold water to cool, and slice. 2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ? teaspoon salt, and ? teaspoon pepper. Using a fork or your fingers, shred the chidken, discarding the skin and bones. 3. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the parmesan.


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The World's Best Coconut Cake

6 Servings
Cake
American
Desserts Snacks Bake Cake American

1 box Yellow cake mix With pudding in the mix
1 can (12 oz) Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded

1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. 2. Put into a 9" X 13" cake pan and bake according to directions on the box. 3. When the cake is cooked, let it cool off for 15-30 minutes. 4. Take the end of a wooden spoon and poke holes in the cake in many places. 5. Pour a generous amount of Creme de Cacao on the cake, including into the holes created by the end of the wooden spoon. 6. Cover with vanilla or coconut frosting. 7. Sprinkle with shredded coconut. 8. Pig out!


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World's Best Coconut Cake

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6 Servings
Cake
American
Desserts Bake Cake American

1 box Yellow cake mix With pudding in the mix
1 can (12 oz) Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded

1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. 2. Put into a 9" X 13" cake pan and bake according to directions on the box. 3. When the cake is cooked, let it cool off for 15-30 minutes. 4. Take the end of a wooden spoon and poke holes in the cake in many places. 5. Pour a generous amount of Creme de Cacao on the cake, including into the holes created by the end of the wooden spoon. 6. Cover with vanilla or coconut frosting. 7. Sprinkle with shredded coconut. 8. Pig out!


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Beef Stroganoff

6 Servings
Steak
Uncategorized
Slow cook Roast Beef Stroganoff Main Dish Steak Dinner

2 1/2 pounds w meat
1 tablespoon t
1 teaspoon lic minced
1 tablespoon cestershire sauce
1 1/2 cup Beef th
3 tablespoons te wine
1/3 pound hrooms sliced
1/3 cup ur
1 cup r cream
Noodles ined
1/2 tablespoon per

Cut beef in strips or cubes. Coat w/ salt and pepper really well. Place in bottom of crockpot. Mix garlic, Worcestershire, beef broth. Pour over meat. Cover and cook on LOW for 6 to 8 Hours, until tender. Turn heat to HIGH, add 2 Tbls. wine and mushrooms. Dissolve flour in small amount of water and add to meat mixture. Stir to blend. Cook on HIGH for 15 minutes until slightly thickened. Stir in sour cream. Serve hot over noodles. I prefer with beef bullion cubes, better taste. To substitute, use 1 large cube (which is for 2 cups of water).


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Mimi's Sausage (and Cheese) Balls

12 Servings
Sausage
American-South
Winter Thanksgiving Christmas Bake Hors dOeuvres Brunch Appetizers Sausage American-South

3 cups quick
1 pound sage
8 ounce ddar shredded
1/4 cup Water

Preheat oven to 350?. Mix ingredients thoroughly using no more than 1/4 cup of water (or milk). To mix the ingredients, I find it easiest to: and gt; Spread out the Bisquick into a very large bowl. and gt; Pinch off small bits of the sausage and distribute on the Bisquick. and gt; Loosely sift the ingredients together with your hands until the sausage is completely covered with the Bisquick and is no longer sticky. and gt; Spread the shredded cheese and mix thoroughly. Sprinkle the water over the mixture and using your hands form into small balls to yield 24 to 30 servings. Place on a cookie sheet, spaced 1 to 2 inches apart . Bake 15 to 20 minutes or until browned. Best served warm, you can heat them up in a toaster oven or pop in the microwave for 10 to 15 seconds.


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Mimi's-Sausage-(and-Cheese)-Balls

12 Servings
Sausage
American-South
Winter Thanksgiving Christmas Bake Hors dOeuvres Brunch Appetizers Sausage American-South

3 cups quick
1 pound sage
8 ounce ddar shredded
1/4 cup Water

Preheat oven to 350?. Mix ingredients thoroughly using no more than 1/4 cup of water (or milk). To mix the ingredients, I find it easiest to: and gt; Spread out the Bisquick into a very large bowl. and gt; Pinch off small bits of the sausage and distribute on the Bisquick. and gt; Loosely sift the ingredients together with your hands until the sausage is completely covered with the Bisquick and is no longer sticky. and gt; Spread the shredded cheese and mix thoroughly. Sprinkle the water over the mixture and using your hands form into small balls to yield 24 to 30 servings. Place on a cookie sheet, spaced 1 to 2 inches apart . Bake 15 to 20 minutes or until browned. Best served warm, you can heat them up in a toaster oven or pop in the microwave for 10 to 15 seconds.


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Baked Pineapple Casserole

10 Servings
Chunk Pineapple
America
Side Dish Chunk Pineapple America

1 cup white ar
6 tbsp -purpose flour
2 cups Grated Sharp ddar Cheese
2 can Chunk eapple - Drained
4 tbsp Melted ter
2 cups Cheese Crackers - Crushed

Mix sugar, flour and grated cheese Add well-drained pineapple Place in an 8 or 9 inch square casserole dish Drizzle with melted butter Cover with cracker crumbs Bake at 375 degrees for 35-40 minutes. Serve warm


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Cranberry Chicken

6 Servings
Chicken
American
Sweet Main dish Chicken American

6 cken Breasts bone in
1 package on soup mix
1 can whole nberry sauce
1 bottle Deluxe French Dressing

Put chicken breasts in baking pan. Combine onion soup mix,cranberry sauce and french dressing. Pour over chicken. Bake 350 degrees for 1 hour.


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Silken Tofu Chocolate Pie

12 Servings
Chocolate
American
Vegetarian Kid Friendly Summer Simple Desserts Chocolate American

12 ounces isweet chocolate chips
3 tablespoons ey
21 ounces Firm Silken u
1 ham cracker crust

Melt chocolate. Roughly chop tofu, then blend with honey and melted chocolate until smooth. Pour in the pie shell. Chill to set, at least several hours. Kitchen Chick suggests a dark chocolate oreo crust instead of graham cracker crust for the contrast with the sweeter, semi-sweet chocolate filling. It is also very good with a tart fruit topping such as fresh raspberries or chopped cherries, or with unsweetened whipped cream.


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Andy's "Better Than Jimmy's" Baby Back Ribs

6 Servings
Baby Back Ribs
Grilling
Hot Barbeque Sweet Summer Grilled Main Dish Baby Back Ribs Grilling

3 Slabs Baby Back Ribs
1/2 teaspoon son Salt
1/2 teaspoon ck Pepper
1/2 teaspoon lic Powder
12 oz. Any commercial bar-b-que sauce
3 cups te Vinegar
1 tablespoon chopped fresh lic
2 tablespoon cestershire sauce
2 tablespoon emary
2 tablespoon sley Flakes
1 teaspoon rika
1/2 teaspoon crushed pepper
1/2 teaspoon t
1/2 teaspoon ck pepper

Preheat gas grill to high. Remove skin from back of ribs. Rub both sides with salt, pepper and garlic powder. Turn off 1/2 of grill and turn other side to low. Place ribs on off side of grill, bone side (where skin was) down Mix together remaining ingredients for basting sauce. Cook ribs indirectly for 2 hours then begin basting with sauce every 10-15 minutes for an additional hour. You may want to move them to the heated side of the grill for the last 10 minutes or so, but be CAREFUL. They can burn very quick at this stage.


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Make Head Cranberry Sauce

0
Cranberry
Uncategorized
Sauces Quick Christmas Vegetarian Cranberry Uncategorized

12 oz. fresh nberries picked through and rinsed
1 cup granulated ar
1/2 cup fresh nge juice
2 tsp. minced fresh emary
1/2 tsp. finely grated nge zest

Bring the cranberries, sugar, orange juice, and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.) Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 min. Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving.


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Make-Head-Cranberry-Sauce

0
Cranberry
Uncategorized
Sauces Quick Christmas Vegetarian Cranberry Uncategorized

12 oz. fresh nberries picked through and rinsed
1 cup granulated ar
1/2 cup fresh nge juice
2 tsp. minced fresh emary
1/2 tsp. finely grated nge zest

Bring the cranberries, sugar, orange juice, and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.) Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 min. Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving.


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Franks Classic Chicken Cacciatore

4 Servings
Chicken
Uncategorized
Main dishes Poultry Chicken Basil Bell pepper Mushrooms Olive oil Garlic Onion Sherry Tomato Wine Red wine Dinner

1 cken, skinned and cut into
Pieces
4 tb ra virgin olive oil
6 lic cloves, peeled
2 c cken stock
1 lg on, diced
1/2 md l pepper, diced
1/2 lb hroom buttons, quartered
10 hovy fillets, chopped
1 1/2 c Dry wine or dry sherry
4 tb wine vinegar
2 ts emary
6 Sprigs fresh il -or-
1 ts Dry il
1/2 ts lian seasoning
1 cn ato paste
Salt and per to taste

First, in a heavy Dutch oven (preferably cast-iron) heat the olive oil and saute the chicken and garlic until lightly browned...(but remember to stir everything constantly so that the garlic doesnt burn!). Then remove the chicken from the pot and set it aside momentarily. Next, take half of the chicken stock, add it to the Dutch oven over high heat, and de-glaze the pot. When all the residue is scraped off the bottom and the stock is reduced by one-half its volume, stir in the onions, bell pepper, and mushrooms and cook them until wilted (about 5 minutes). Now place the chicken back in the pot, add the chopped anchovies, wine, wine vinegar, rosemary, basil, and Italian seasonings, and stir everything together gently. At this point, dissolve the tomato paste in the chicken stock you have left and pour it evenly over the ingredients in the pot. Then cover the Dutch oven tightly, reduce the heat to low, and simmer gently for about 15 minutes. Finally, taste the sauce, add the amount of salt and pepper you desire, cover the pot again and continue simmering on low for another 45 minutes to 1 hour (or until the chicken is tender). HINTS: 1 - Do not leave out the anchovies! Even if you dont like anchovies put em in! I promise you wont taste them, but you lose the unique flavor the dish if you eliminate them. 2 - I suggest you serve the cacciatore piping hot over fettucine noodles topped with grated Romano cheese, garlic bread, and a chilled glass of wine. 3 - Once the chicken begins to cook, be sure to stir the pot gently or youll break the meat off the bone. 4 - You can make a variety of other cacciatores using this recipe by simply substituting other meats for the chicken - for example, turkey, veal, beef, pork, venison, squirrel, and rabbit all work well. Remember cacciatore means "hunters stew."


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Butterfinger Cake

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Cake
American
chocolate cake butterfinger Desserts American

1 box German colate Cake Mix (baked according to package
directions
5 terfing candy bars
1 jar caramel ice am topping
1 can sweetened condensed k
Cool p for topping
colate Syrup

Bake the cake according to package directions and in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them. Enjoy!!!


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Meatballs

20 Servings
Beef
Italian
Side Dish Main Dish Beef Italian

1 cup mesan cheese grated
3 pounds und beef
6 cloves lic minced
1 cup Bread crumbs (lian seasoning)
2 ea s
1 medium Brown on diced
1 tablespoon Dried sley
1 teaspoon t
0.25 teaspoon ck pepper

Prepare the onion and garlic and saute for about 5 minutes or until the onions start to become transparent. In a large bowl, combine the ground beef, and onion mixtue and then add the remaining ingredients. Mix thoroughly. Pat the mixture into hand sized balls and place in a foil wrapped pan, leaving about 1" between the meatballs. Bake in the oven at 375 degrees for about 30 minutes, or until the meatballs are no longer pink on the inside. Remove the meatballs from the oven and use paper towles to pat dry before serving.


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Old-Fashioned Coconut Oatmeal Cookies

36 Servings
Cookies
Uncategorized
Cookies Desserts Egg Butter Raisin

1 c ter
1 c Granulated ar
1/2 c wn sugar
1
1 c ur
1 c Old mill oates
1/4 c at germ
3/4 c onut
1 ts ing powder
1 ts ing soda
1 1/2 c colate chips or raisins

Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Magic Reindeer Food

20 Servings
Corn Chex
American
Kid Friendly Valentines Day Fourth of July Christmas No Cook Microwave Advance Snacks Desserts Corn Chex American

1 container Frosted o shaped oat cereal
1 container n chex cereal
1 package 1 bag m and m candy
1 package M and M candy
1 package Mini shmallows
1 package White ond bark
1 pinch Candy sprinkles
2 cups sins

Mix all ingredients except sprinkles and almond bark in a large bowl. Melt almond bark in a microwave safe bowl. Pour melted almond bark and mix into bowl of ingredients. Spread mixture onto wax paper and spread thin. Coat with candy sprinkles to add color. Allow to dry and enjoy!


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Struffoli (Italian Honey Cookies)

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1 Servings
Cookies
Uncategorized


3 lg s
1 tb ter
1 ts Plus 1/2 cup ar
2 c Unbleached ted all
1/2 ts ing powder
1 c ey
ur for dusting
Oil for frying
Colord sprinles

Here is the recipe,unfortunately not TNT, but from one of my favorite cookbooks: "Ciao Italia" by Mary Ann Sposito In a bowl,whisk together the eggs,butter,and 1 t sugar until foamy. Sift the flour with the baking powder and stir into the egg mixture.With your hands work the mixture into a soft douhg. Divide the dough into 4 pieces. On a floured surface,roll ea piece into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flor to dust them lightly, and shake off the exces flour. In a deep fryer, heat the oil to 375 . Fry the struffoli a few handfulls at atime, until puffed up and golden brown. Tranfer with a slotted spoon to brown paper to drain. In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring until the sugar is dissolved,Keep warm over low heat. Add the fried balls a little at a time, and turn them to coat all sides. Transfer them to a large plate and mound them into a pyramid shaping it with wet hands. Sprinkle with the colored sprinkles and let stand 1 to 2 hours. Break pieces with your hand to eat. Posted to TNT - Prodigys Recipe Exchange Newsletter by Leon and Miriam Posvolsky and lt;miriamp and at;pobox.com and gt; on Aug 09, 1997


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Creamy Burrito Casserole

0 Servings
Ground Beef
Mexican
Main Dish Mexican Bake Ground Beef

1 pound und beef
1/2 medium on chopped
1 package o Seasoning
6 large Flour tillas
1 can (12 oz) Refried ns
1 1/2 cups Taco Cheese shredded
1 can (12 oz) am of Mushroom
4 ounce r cream
1 jar Salsa to taste

Brown ground beef and onion and drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separte bowl. Spread 1/2 of sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat/bean mixture over that. Add a layer of cheese. Spoon salsa over the cheese. Repeat the layers, but leave out the salsa, with cheese over the top and bake uncovered at 350 for 25 to 30 minutes.


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Brown Butter and Scallion Mashed Potatoes

9 Servings
Potatoes
American
Potatoes Butter Scallions Side Dish Dinner Vegetables American

5 lb yellow-fleshed atoes such as Yukon Gold, peeled
1 tablespoon t
1 cup whole k
1/2 cup r cream
1 1/2 sticks (3/4 cup) unsalted ter
2 bunches llions, cut crosswise into 1/2-inch pieces
1/2 teaspoon ck pepper

Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes. Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm. Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm. Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.


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Sauteed Green Beans with Garlic and Herbs

4 Servings
Green Beans
American
Vegetarian Vegan Meatless Low Fat Steam Saute Quick Vegetables Side Dish Green Beans American

1 tablespoon Unsalted butter tened
3 cloves lic minced or pressed
1 teaspoon Fresh me chopped
1 teaspoon ve oil
1 pound Green ns ends snapped off and cut into two inch pieces
t
ck pepper ground
1/4 cup Water
2 teaspoon on juice
1 tablespoon Fresh sley chopped

Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover andcook until beans are bright green and crisp, about 2 minutes. Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer. Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.


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Shredded Brussel Sprouts

8 Servings
Brussel Sprouts
American
Salads Side Dish Vegetables Quick Saute Brussel Sprouts American

1/2 pound Sliced on
1/4 cup ter
2/3 cup e nuts
2 pound Brussel outs trimmed and shredded
3 en onion minced
1/2 teaspoon soning salt
per to taste

Place bacon in a large deep skillet. Cook over medium high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts and cook stirring until browned. Add brussel sprouts and green onions to the pan, season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10-15 minutes. Stir in crumbled bacon just before serving.


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Merry Cherry Fudge

36 Servings
Fudge
Christmas
Sweet Rich Chocolate Holiday Christmas Fudge Dessert

1 Vegetable king spray
36 Maraschino rries with stems
1 (12 oz) package, semi-sweet colate morsels
6 (1 oz) squares bittersweet colate chopped
1 can sweetened densed milk
1 tsp Maraschino cherry juice
1 cup chopped ans

Lightly coat an 8-inch square pan with cooking spray. Set aside. Blot cherries dry with paper towels. Combine chocolates in a heavy saucepan; place over very low heat, and stir constantly until melted and smooth. Remove from heat, and stir in sweetened condensed milk and cherry juice. Stir in pecans. Spoon mixture into prepared pan. Immediately press cherries into fudge, leaving top of each cherry and stem exposed. Cover and chill fudge 2 hours or until firm. Cut fudge in 36 squares. Store in an airtight container in refrigerator. Yield: 2


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Big Granny's Potato Soup

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6 Servings
Potatoes
American
Soup Vegetables Fall Winter Meatless American Potatoes Lunch

4 medium atoes peeled and diced
1 medium on diced
Water to cover vegetables
4 tablespoon Butter or garine
3 tablespoon ur
1/2 teaspoon t
1/4 teaspoon per
1 13 ounce porated milk
2 tablespoon Dried sley

Put potatoes and onion in a 3 quart sauce pan and add water to just cover the vegetables. Boil potatoes and onion until tender. Meanwhile, melt the butter in a small saucepan and add flour, stirring until smooth and thickened. Add salt, pepper, and canned milk to flour mixture and stir until mixed well. Remove the sauce from heat. When the potatoes and onion are tender (do not drain), stir in the sauce from the small sauce pan. Add the parsley and more salt and pepper, as desired, to taste. Let stand 10-15 minutes before serving.


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Banana Cake

12 Servings
Banana
American
and Desserts Pastries Cakes Banana American

1 stick ter
1 cup ar
1 teaspoon illa
2 each s
3 ripe anas
3 tablespoon k
2 cups ur
2 teaspoon ing powder
1/2 teaspoon ing soda
1 teaspoon t

Preheat oven to 350 degrees. Cream together the butter, sugar and vanilla Add remaining ingredients and mix Pour blended ingredients in a greased and floured 9 x 13 pan. Bake at 350 degrees for 30 minutes. Cake is done when it pulls away from the sides of your pan. Cool and frost with your favorite butter cream icing, cream cheese or whipped cream. Per Serving (excluding unknown items): 341 Calories; 17g Fat (42.9% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 76g Cholesterol; 344g Sodium.


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Chef R.Mac's Tipsy Beef Stew

8 Servings
Beef
American
Savory Rich Heary Beef Stew American Soup hearty carb friendly winter

3 pounds beef stew meat, cut into 1-inch es
2 teaspoons t divided
1 teaspoon ground ck pepper divided
3 tablespoons unsalted ter
2 ons chopped
1 1 8-ounce can diced atoes
1 1 3-ounce packet ato paste
3 cups beef ck
3 cloves lic
2 tablespoons chopped sley
1 teaspoon dried me
2 cups dry wine (i.e. Merlot)
5 rots chopped
5 stalks chopped
15 -20 pearl ons peeled or frozen

1. Melt butter in pan on medium-high heat. 2. Add onions. Cook until slightly translucent. 3. Transfer half of onions to soup pot. 4. Season beef with salt and pepper. Add to pan and brown. 5. Add beef to soup pot. 6. Stir in tomatoes, tomato paste, beef stock. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in red wine. 7. Cover and simmer for 1 1/2 hours. 8. Add carrots, celery and pearl onions. Uncover and simmer for 1 hour. 9. Season with additional salt/pepper to taste.


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Chef R.Mac's Citrus Chicken Carnitas

6 Servings
Chicken
Mexican
Sweet Savory Light Chicken Mexican

1 tablespoon ter
1 medium on chopped
1 large nge quartered
1 large e quartered
1/3 cup dark wn sugar
1 1/2 tablespoons li powder
1 tablespoon sauce
1 cup water
4 cken breasts
1 tablespoon fresh antro finely chopped
1 salt and per

1. Melt butter over medium heat. Add onion and cook until translucent. 3. Add water, soy sauce, brown sugar, chili powder. 4. Add juice from orange and lime. Place remaining peel along outer perimeter of the pan. 5. Add chicken to center of the pan. Braise until cooked through, turning occasionally. 6. Reduce liquid to a glaze. 7. Using 2 forks, shred the chicken in the pan. Stir so that cooking liquid coats the chicken. 8. Transfer to serving dish. Include orange and lime peels for presentation. Sprinkle with cilantro to add additional color. 9. Build taco style using tortillas and sour cream.


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Chicken Pot Pie

6 Servings
Chicken
American
Mild Savory Spice to taste Main Dish Warm Chicken American

2 tbsp ve oil
1 tbsp ter
1 lb boneless skinless cken breasts, diced
2 cloves lic minced
1 medium on chopped
1 1 10 oz package frozen mixed vegetables thawed
1/3 cup ur
2 cups fat free cken broth
2/3 cup 1% k
1 Salt and per to taste
2 Pillsbury 9” pie crusts

In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.


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Liqueur Flavored Desserts: Chocolate Cavity Maker Cake

Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'

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Chocolate Desserts: David's Secret Ingredient Chocolate Chip Cookies

A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is: Crispy rice cereal!

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Tiramisu: Tropical Tiramisu

Try this tempting tiramisu with a tropical twist. Drizzle morsels of cake with mango nectar and rum, then layer with a fabulous pineapple and honey cream cheese, candied ginger and macadamia nuts. Chill and serve with slices of mango and pineapple.

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Meringues: Banana Pudding with Meringue

The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.

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Dessert Gelatins: Coconut Curd Junket

This produces a wonderfully light dessert, similar to an intensely flavored, opaque coconut jelly! Try topping with fresh fruit for an extra-special treat.

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Candies: Festive Fudge

This sweet chocolaty fudge is easy to make and makes a great addition to party trays.

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Trifles: Layin' the Chocolate Smack Down

Brownies, chocolate pudding and whipped topping layered in a bowl. This is my special rendition of death by chocolate.

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Dessert Pies: Pastry Cream for Pies

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!

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Mousse: Creamiest Chocolate Mousse

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

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Frozen Treats: Vanilla Cherry Ice Cream

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

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Custards and Puddings: Fast Rice Pudding

Use your leftover rice for this quick and tasty rice pudding recipe.

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Cookies: Sugar Cookies with Buttercream Frosting

These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.

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Cobblers, Crisps, Crumbles: Rhubarb Cherry Crisp

A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.

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Cakes: Mom's Rum Cake

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

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Mock Low-Country Boiled Soup, Stew or Crepe Filling

This spiced mixture of shrimp, sausage, brats, and veggies may be a soup or stew, or a filling for crepes or tortillas, depending on how thick it's made.

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Rudolph's Red Nose Cookies

The dough for these rich, almond-flavored butter cookies is formed into balls, dipped in egg white, rolled in pecans, and baked, then topped with a candied cherry.

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Sacher Cookie Bars

This European-style dessert has a thick chocolate cake layer that's spread with apricot preserves and drizzled with a chocolate glaze.

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Twice Baked Sweetest Sweet Potatoes

This simple side dish is perfectly sweet and makes a great addition to any holiday spread. The marshmallow fluff and brown sugar really sweeten these up.

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Rosemary Chicken with Sausages and Red Potatoes

Chicken breasts and link Italian sausages are browned, cut up, and baked with small red potatoes, onion and sprigs of fresh rosemary.

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Eggnog Praline Cake with Brandied Sauce

What a treat this cake is, the name alone will sell it. The homemade frosting and brandied sauce really give this holiday dessert a flair.

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Ruby Starlet

This tasty mixed drink is great for summer or the holidays. The grapefruit sugared rim adds a tasty flair and the fresh juice really adds a kick.

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Pepper and Pecan Shrimp

This is a quick recipe to make, but it has a great depth of flavors due to the nutty pecans and peppers. This will be a new family favorite.

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Vicki's Favorite Meatloaf

Cream of mushroom soup keeps this ground beef meatloaf moist and tender.

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Gin Gin Soup

A rich broth loaded with cubed chicken, cabbage, chickpeas, celery and carrots--perfect for a cold winter's night.

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Gorgonzola and Hazelnut Pork Tenderloin

Impress your guest with this easy elegant pork roast topped with blueberry chipotle sauce.

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Some Less S'mores

A new twist on a campfire favorite--just insert chocolate chips into marshmallow, toast, and sprinkle with graham cracker crumbs.

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Dastardly Drops

A dash of cayenne pepper spices up delicate cookies filled with chocolate, pecans and raisins.

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Kilo Kai Spiced Cider

This recipe combines apple cider with rum, and may be served hot or cold.

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Chocolate-Covered Merry Cherry Bites

Cherry-flavored chips, chocolate chips and sliced almonds are folded into a batter that contains cocoa powder, brown sugar and almond paste.

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Honey Bee Surprise

This steeped tea is sweetened with honey plus a little sugar, and flavored with cinnamon.

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Snowflake Peanut Butter Marshmallow Cookies

These cookies are a great make-ahead solution. Just mix and chill, then slice and bake as needed.

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Spiced Chocolates

Creamy chocolate ganache candies flavored with brandy (or cognac), star anise, cardamon, and black peppercorns.

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Praline Congo Bars

Chocolate chip bars topped with crunchy pecan pralines.

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Cheesy Ranch Chicken and Rice Bake

Cheddar cheese, ranch dressing, sour cream and crumbled bacon add great flavors to this baked chicken and rice casserole.

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Low-Fat Barz

These bar cookies have an almond-flavored crust made with reduced-calorie margarine. They're spread with jam and topped with a fluffy meringue.

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Oriental Orange Fig Balls

Asian five-spice powder, ginger root, plus orange juice, orange zest, and candied orange peel give these no-bake fig treats a variety of flavors.

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Anise Biscotti with Almonds

These crisp, twice-baked, sliced cookies are good "keepers." They're flavored with anise seed, lemon peel and almond, and have almonds folded into the dough.

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Stuffin' Muffins

A mixture of stuffing mix, cornbread, saltines, eggs and sage, plus celery and onion cooked in butter, is moistened with broth and baked in muffin cups.

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Chocolatety Chip Muffins

This butter, sugar, flour and egg batter has chocolate chips folded in and is baked in muffin cups.

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Drunken Cranberry Sauce

Orange liqueur is added to cranberries as they cook, along with orange juice and peel, and three spices--ginger, nutmeg, and cinnamon.

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Swiss Chard and Tofu Soup

Tofu provides the protein for this vegetarian soup, which also features Swiss chard, and is seasoned with toasted sesame oil, ginger, garlic and pepper.

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Chocolate Chip Pie

Chocolate chips and walnuts are folded into a butter-sugar-egg batter and baked in a pie shell.

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Shrimp and Crabmeat Pies

These deep-fried pies have a shrimp and crab filling with cream of mushroom soup and Cajun seasoning, wrapped in refrigerated pie crust circles.

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Grilled Salmon with Deviled Eggs

These deviled eggs with salmon contain several items found in Asian markets, including Sriracha hot sauce, pickled ginger, seaweed salad, and seasoned capelin roe.

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Too-Easy Baked Pork Chops

This easy-to-prepare recipe features pork chops, seasoned with garlic powder, and baked with condensed golden mushroom soup to make its own sauce.

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Asian-Stuffed Mushrooms

Mushrooms are filled and baked with a flavorful sausage mixture that has cooked rice, carrots, raisins, almonds, cilantro, ginger, hoisin and hot sauces.

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Bubble Pizza

Buttermilk biscuit dough is quartered and stirred into a mixture of cooked ground beef and pizza sauce. It's all baked in a 13x9-inch pan and topped with cheeses.

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Buffalo Chicken Alfredo

Cubes of chicken and crumbled bacon are combined with tomato, mushrooms, and spinach in this rich Alfredo pasta sauce with whipping cream, romano and hot pepper sauce.

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Chocolate Melts

These easy cookies start with a devil's food cake mix, eggs and oil. The dough is dropped, baked, flattened, and topped with an Andes mint while still warm.

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Amazing Brown Rice Salad

Cooked brown rice, chopped bell pepper, onion, spinach, pecans and feta cheese are tossed with a garlic vinaigrette and chilled.

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Liqueur Flavored Desserts: White Chocolate Cheesecake with White Chocolate Brandy Sauce

This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate. Garnish it with mint leaves and either raspberries or strawberries.

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Chocolate Desserts: Peanut Butter Cookies IX

I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe.

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Tiramisu: Tiramisu II

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

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Meringues: Lemon Meringue Pie III

First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.

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Dessert Gelatins: Orange Buttermilk Salad

A refreshing chilled salad with orange gelatin, pineapple, buttermilk, and whipped cream.

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Candies: Pumpkin Fudge

Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.

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Trifles: Orange Blossom Trifle

Light, creamy, and delicious; impress your guests with this angel food cake and Mandarin orange trifle.

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Dessert Pies: Coconut Cream Pie VII

This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.

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Mousse: Brazilian Passion Fruit Mousse (Maracuja)

This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.

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Frozen Treats: Very Chocolate Ice Cream

This is a very rich, custard style chocolate ice cream.

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Custards and Puddings: Lemon Chiffon Pudding

This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy!

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Cookies: Gingerbread Biscotti

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

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Cobblers, Crisps, Crumbles: Best Apple Crisp Ever

A no-fuss, very delicious version of apple crisp, sliced apples, sugar, cinnamon and flour are stirred together and then piled into a square baking pan. Melted butter and a beaten egg, mixed with a flour, sugar and cinnamon mixture are spread over the top and the Best Apple Crisp Ever is baked in the oven until bubbly and crisp.

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Cakes: Cookies 'n Cream Cake

Very good, simple cake to make. Always gets a lot of attention.

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Beef Steak

4 Servings
Beef
Filipino
Salty Dinner Beef Filipino

1 pound beef ak thinly cut
2 tablespoons Lauriat sauce
1 on squeezed
2 cloves lic chopped
2 tablespoons ve oil
1 on sliced

Marinate beef steak, soy sauce, lemon and garlic. Fry beef steak in olive oil. Add marinade. Add onion.


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Creamy Sauerkraut Rolls

6 Servings
Canned sauercraut
"European"
Spicy Sauerkraut Light Lunch Main Dish Easy No Fuzz Baking Canned sauercraut "European"

2 tbs ve oil
1/2 cup smoked on (chopped)
1 cup chopped on
1 pound canned sauercraut
2 sheets of llo dough
2 pint Heavy Whiping am
1 dash per
2 tbs ad crumbs

1. Over medium heat cook olive oil, bacon and onions for 10 min. 2. Drain Sauercraut from the can and add to ready bacon and onions, ad dash of pepper and cook troughly, all together, until golden brown ( for 20 minutes). Stir occasionally. 3. Unroll and place 2x4 sheets of phyllo neht to each other. 4. After the sauercraut mix is troughly cooked, let cool for 15-20 minutes. 5. Spread a dash of oil and bread crumbs evanly over baking dish. 6. Layer the Sauercraut mix onto Phyllo and spread evenly. Roll Phyllo w/the kraut tightly into two rolls and cut into 1 inch thick pieces. Place the roled pieces vertically into baking dish. 7. Cover the dish w/heavy whipped cream and bake on 400 degrees for 20 minutes. Let coll and serve as deloicious side.


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Barbecued Spareribs California Style

4 Servings
Pork
American
Main Dish Spare Ribs Pork Crock Pot Broil Slow cook Kid Friendly American

5 pounds spareribs cut 2-rib pieces
1 cup er vinegar
1 tablespoon cestershire sauce
1 tablespoon dark wn sugar
1 cup chup
2 lic cloves minced
1 dash hot per sauce or
1 dash uid smoke flavoring

Preheat oven to 400 degrees. Arrange ribs on rack in baking pan. Brown in oven for 15 minutes on each side. Drain and put in slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on LOW for 6 to 10 hours or on HIGH 3 1/2 to 4 hours. This recipe yields 4 servings. and #013; and #010; Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey~~at;netzero.net


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