Curried Cauliflower

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

Ingredients

• Servings: 8
• 1 large head cauliflower, broken into small florets (about 2 1/2 to 3 lb)
• 1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
• 3/4 cup low-fat mayonnaise
• 1/4 cup skim milk
• 2 teaspoons curry powder
• 6 saltines, crushed

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 place cauliflower in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm. drain, and place in a greased casserole dish.
• 3 in a large bowl, mix together soup, mayonnaise, milk, and curry powder. pour over cauliflower. sprinkle crushed saltines over cauliflower.
• 4 bake in preheated oven for 30 minutes.

Corn Bisque With Red Bell Pepper And Rosemary

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

Ingredients

• Servings: 8
• 4 (1/2 stick) tablespoons butter
• 2 cups chopped onions
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 7 1/2 cups frozen corn kernels, thawed,drained (about 42 ounces)
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 6 cups chicken stock or 6 cups canned low sodium chicken broth
• 1 cup half-and-half
• 1 red bell pepper, chopped

Recipe

• 1 melt 3 tablespoons butter in heavy large pot over medium-high heat.
• 2 add onions, carrot and celery and sauté 3 minutes.
• 3 add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes.
• 4 add stock and bring to boil.
• 5 reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
• 6 working in batches, purée soup in blender.
• 7 return soup to pot.
• 8 mix in half and half and remaining 2 cups corn.
• 9 season to taste with salt and pepper.
• 10 melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
• 11 add bell pepper and sauté until almost tender, about 5 minutes.
• 12 stir bell pepper into soup.
• 13 (can be prepared 1 day ahead. cover and refrigerate.) bring soup to simmer.
• 14 ladle into bowls and serve.

Curried Cauliflower And Green Bean Salad

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 2
• 2 cups cauliflower, cut into 1-inch florets
• 1 cup onion, cut into thin wedges
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste
• 1/4 lb green beans, cut into 2-inch lengths
• 1 1/2 teaspoons vegetable oil
• 1 slice bread, torn into small pieces
• 1 -2 teaspoon mild curry powder, such as madras
• 2 tablespoons lemon buttermilk dressing or 2 tablespoons lemon yogurt, dressing

Recipe

• 1 preheat the oven to 425°.
• 2 in a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
• 3 put in oven for 16 minutes or until crisp tender, and stir at least twice.
• 4 in the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
• 5 spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
• 6 return all of the vegetables to the bowl and let cool.
• 7 meanwhile, in a medium skillet, heat the vegetable oil.
• 8 add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
• 9 transfer to a plate to cool and season with salt.
• 10 in the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
• 11 scrape the curry over the vegetables, season with salt and pepper and toss to coat.
• 12 drizzle with dressing that has lemon in it.

Corn Cakes From Readyville Mill

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups cornmeal (can use or yellow cornmeal but i used yellow)
• 1/2 teaspoon salt
• 2 tablespoons sugar (optional)
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 1/4 cup butter, melted then cooled until warm

Recipe

• 1 in a large mixing bowl combine the dry ingredients.
• 2 whisk together the eggs with the buttermilk and cooled melted butter.
• 3 combine the wet ingredients with the dry ingredients and stir just until combined.
• 4 preheat griddle over medium-high heat. lightly oil the griddle.
• 5 pour scant 1/4 cup of the corn cake batter onto the hot griddle. do not crowd-these flatten out to about 4" diameter.
• 6 cook until bubbles form on top and then flip over and cook the other side.
• 7 cook until bottoms are lightly browned and set.
• 8 serve with hot butter and maple syrup for breakfast. for lunch or dinner, top with a dollop of sour cream, garnish with green onions or fresh chives.
• 9 yield about 16 corn cakes.

Cricketbirds Wrapped Beef And Spinach

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (6 ounce) can tomato paste
• 1/4 cup red wine
• 1/4 teaspoon cinnamon
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs, beaten seperately
• 1 pillsbury pie crust

Recipe

• 1 in a large skillet, cook beef, onion and garlic until meat is browned. drain off excess grease.
• 2 add paste, wine, cinnamon, oregano and salt.
• 3 simmer, stirring ocassionally, 10-15 minutes.
• 4 stir in spinach, and 1 beaten egg.
• 5 preheat oven to 375 degrees.
• 6 roll out pie crust on floured board.
• 7 form a loaf of the meat mixture down the center of the crust, leaving an edge all around.
• 8 brush edges with beaten egg.
• 9 bring sides up around loaf, and seal with the rest of the egg.
• 10 bake 25 minutes, or until crust is browned.

Cricketbirds Clam Chowder

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

Ingredients

• Servings: 10
• 1 cup onion, finely chopped
• 1 cup celery, finely chopped
• 2 cups potatoes, finely diced
• clam juice, bottled
• 3 (6 1/2 ounce) cans clams, chopped
• 3/4 cup butter
• 3/4 cup flour
• 1 quart half-and-half
• 1 teaspoon salt
• pepper

Recipe

• 1 put onions, celery and potatoes in large saucepan and pour clam juice over top until barely covered. this usually takes me 2 bottles.
• 2 simmer, covered, over medium heat until barely tender.
• 3 meanwhile, melt butter.
• 4 add flour and blend, stirring contantly.
• 5 add half and half slowly, cook and stir with wire whisk until smooth and thick.
• 6 add undrained vegetables and clams, and heat through.

Corn Casserole

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

Ingredients

• Servings: 12
• 2 (10 ounce) cans whole kernel corn, with juice
• 2 (16 ounce) cans creamed corn
• 2 (8 1/2 ounce) boxes jiffy corn muffin mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 8 ounces sour cream

Recipe

• 1 combine all ingredients.
• 2 pour into greased 9"x13" inch dish.
• 3 bake at 350 degrees for 1 hour.

Crisco Beef Paprikash

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

Ingredients

• Servings: 8
• 1 1/2 lbs lean ground beef
• 1 cup chopped onion
• 1 clove minced garlic
• 1/4 cup shortening
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 1 (7 ounce) can sliced mushrooms, undrained
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 cup diced raw green bell pepper
• 3/4 lb pasta, cooked and drained (your choice)

Recipe

• 1 in a large skillet, melt shortening over medium-high heat and brown beef, onions and garlic.
• 2 stir in flour and seasonings.
• 3 when flour is combined with beef mixture, stir in canned mushrooms including their liquid plus the tin of soup, stir well, and cook over low heat for 10 minutes.
• 4 stir in sour cream and when completely combined with beef mixture, remove from heat.
• 5 toss cooked pasta with parsley and green pepper.
• 6 serve beef mixture over pasta mixture.

Corn Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 (15 ounce) cans cream-style corn
• 1/2 cup margarine
• 4 tablespoons self-rising flour
• 6 eggs, beaten
• 1/4 cup milk

Recipe

• 1 mix all ingredients.
• 2 bake 45 minutes at 350.

Artichoke Spinach Dip

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

Ingredients

• 1 (1 1/2 ounce) jar artichokes
• 1 (10 ounce) bag spinach
• 3/4 cup mayonnaise
• 3 tablespoons lemon juice
• 1/2 teaspoon grated fresh lemon rind
• tabasco sauce
• salt and pepper

Recipe

• 1 chop artichoke hearts in food processor fitted with steel blade.
• 2 set aside.
• 3 wash spinach well.
• 4 blanch in boiling water; drain; squeeze dry and chop in food processor.
• 5 add chopped artichoke hearts and remaining ingredients and process just until blended.
• 6 prepare a day in advance.
• 7 serve with vegetable sticks.

Curried Chick Pea Casserole

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

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onions
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 1/2 cups cooked brown rice
• 1 1/2 cups canned cream-style corn (just use the whole can, approx 14 oz.)
• 1 (1 lb) can chickpeas, rinsed and drained. or, use 2 cups of of cooked chick peas
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 cup water

Recipe

• 1 preheat oven to 375.
• 2 lightly oil or spray (with nonstick cooking spray) a 1-1/2 quart baking dish.
• 3 heat oil in a large nonstick skillet over medium heat.
• 4 add onions, garlic, and bay leaf.
• 5 cook, stirring frequently, until onions are browned, about 15 minutes.
• 6 remove from heat and discard bay leaf.
• 7 add remaining ingredients. mix well. spoon into prepared baking dish.
• 8 bake, covered, 30 minutes.

Corn Biscuits With Bacon And Sage

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 8 slices bacon
• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 5 teaspoons baking powder
• 1 1/4 teaspoons salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 2 large eggs
• 6 tablespoons buttermilk
• 1 3/4 teaspoons packed dried rubbed sage
• 1 cup thawed drained frozen corn kernels (5 ounces)
• 1 egg, beaten to blend (glaze)
• fresh ground black pepper (optional)

Recipe

• 1 position rack in center of oven and preheat to 375.
• 2 butter heavy large baking sheet.
• 3 cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
• 4 transfer bacon to paper towels.
• 5 crumble bacon into small pieces.
• 6 reserve 2 tablespoons bacon drippings; discard remainder.
• 7 mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
• 8 add butter and rub in with fingertips until mixture resembles coarse meal.
• 9 whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
• 10 add to flour mixture and stir until moist dough forms.
• 11 mix in corn and bacon.
• 12 turn dough out onto floured surface and knead gently until smooth, about 8 turns.
• 13 roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick).
• 14 cut rectangle into 12 squares.
• 15 place squares on prepared baking sheet, spacing evenly.
• 16 brush biscuits with egg glaze.
• 17 sprinkle lightly with ground pepper, if desired.
• 18 bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
• 19 transfer to rack.
• 20 serve warm or at room temperature.
• 21 (can be prepared 1 day ahead. wrap in foil and let stand at room temperature. rewarm foil-wrapped biscuits in 375 oven for 5 minutes.).

Chicken With Blueberry Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or 1/2 cup apricot fruit spread
• 3 tablespoons dijon mustard
• 1/3 cup wine vinegar or 1/3 cup cider vinegar
• 1/2 cup fresh blueberries or 1/2 cup frozen blueberries
• 2 cups hot cooked rice

Recipe

• 1 in a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. combine preserves and mustard; spoon over chicken. reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
• 2 with a slotted spoon, remove chicken and keep warm. add vinegar to skillet; bring to a boil. reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. stir in blueberries. serve over chicken and rice if desired.

Confetti Macaroni Salad

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

Ingredients

• Servings: 12
• 10 ounces elbow macaroni
• 1 cup shredded cheddar cheese
• 2 hard-boiled eggs, peeled and diced
• 5 slices bacon, cooked crisp and crumbled
• 1/2 green pepper, diced
• 20 pepperoni slices, halved
• 2 stalks celery, diced
• 1 cup grape tomatoes, halved
• 2 tablespoons mayonnaise
• 1/2 teaspoon mrs. dash seasoning mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 cook the macaroni as directed until *just* done.
• 2 drain and rinse with cool water.
• 3 combine the cheese, eggs, pepperoni, bacon and vegetables in a medium sized bowl.
• 4 add the well-drained macaroni, the mrs. dash seasoning and the mayonnaise.
• 5 mix lightly to coat the macaroni.
• 6 add salt and pepper to taste.
• 7 let set in the fridge at least one hour to let the flavors mingle.

Amazing Low-cal Dill Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup miracle whip
• 1 cup fat free sour cream
• 1 tablespoon lowry's season salt
• 1 tablespoon onion juice
• 1 tablespoon fresh dill weed

Recipe

• 1 mix the miracle whip, sour cream and onion juice.
• 2 mix all seasonings together.
• 3 slowly, thoroughly stir seasonings into wet ingredients.
• 4 chill and serve with favorite vegetables, chips or crackers.

Confetti Couscous Salad With Dried Cherries

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

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1/4 cup minced yellow onion
• 1 1/2 cups fat-free low-sodium chicken broth (or vegetable broth)
• 5 ounces whole wheat couscous (about 1 cup)
• 1 tablespoon cherry juice concentrate
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons dijon mustard
• 2 tablespoons canola oil
• 1/2 cup chopped dried tart cherry
• 3 tablespoons coarsely chopped pistachios
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 prepare couscous: in a quart saucepan, heat olive oil over medium high heat. add onion and sauté for about 3 minutes or until softened.
• 2 add the broth and bring to a boil. add couscous, stir, cover and remove from heat. let stand, covered, for 5 minutes. transfer to a mixing bowl to cool.
• 3 prepare dressing: in a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. whisk in oil until emulsified. set aside.
• 4 assemble: add dressing and remaining ingredients to the couscous and mix well. serve immediately.

Chicken With Feta Sauce

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

Ingredients

• Servings: 4
• 16 ounces boneless skinless chicken breasts, 4 ounce each
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon ground thyme
• 2 teaspoons olive oil
• 1 tablespoon all-purpose flour
• 1/2 teaspoon all-purpose flour
• 1/2 teaspoon oregano
• 1 cup skim milk
• 1 cup frozen vegetables, brocoli, carrots, and cauliflower medley, thawed
• 1/3 cup feta cheese
• 1 teaspoon fresh lemon juice
• 2 cups cooked rice, hot

Recipe

• 1 on a sheet of wax paper, sprinkle the chicken with the vinegar and thyme.
• 2 in a large nonstick skillet, heat the oil. cook the chicken until browned and cooked through, 4-5 minutes on each side. transfer to a plate.
• 3 sprinkle the flour and oregano over the pan juices; cook, stirring constantly, 1 minute. gradually whisk in the milk; cook, whisking constantly, until thick and bubbling, 2-3 minutes. stir in the vegetables, cheese and lemon juice. reduce the heat and simmer until the cheese melts, about 2 minutes. place the rice on a large platter; top with the chicken. spoon the sauce over the chicken.

Curried Chicken

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

Ingredients

• Servings: 6
• 3 chicken breasts, halved
• 3 tablespoons all-purpose flour
• 1 1/2 cups onions, sliced
• 1 tablespoon water
• 1 apple, peeled, chopped
• 1/4 teaspoon curry powder
• 1/8 teaspoon ginger, ground
• 1/8 teaspoon turmeric, ground
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken broth
• 1/3 cup raisins

Recipe

• 1 preheat oven to 350°f.
• 2 rinse chicken, pat dry; dredge in flour.
• 3 spray a large non stick skillet with vegetable spray; heat over medium high.
• 4 add chicken and cook just until brown; turn and brown other side.
• 5 put chicken in a medium size shallow casserole.
• 6 in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute.
• 7 spoon over chicken; sprinkle with spices.
• 8 pour broth over all.
• 9 bake, covered, 55 min or until tender.
• 10 add raisins and cook 5 minutes longer.

Confetti Corn Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 cups frozen shoepeg corn (thawed)
• 1/2 cup mayonnaise
• 4 tablespoons buttermilk, ranch
• cajun seasoning
• 1/2 vidalia onion
• 1 small diced red bell pepper
• 1 cup chili cheese fritos corn chips (crushed)

Recipe

• 1 mix everything but fritos together, top with fritos and chill before serving.

Curried Carrot Bisque

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 lb carrot, peeled & sliced
• 2 leeks, washed and trimmed
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 2 teaspoons curry paste
• 4 cups chicken stock
• 1/4 cup whipping cream
• salt & pepper, freshly ground
• 1/4 cup carrot, grated

Recipe

• 1 heat butter over medium heat in pot. stir in carrots, leeks, ginger, garlic
• 2 and curry powder.
• 3 saute for about 5 minutes or until leeks soften slightly.
• 4 pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
• 5 puree in a blender or food processor.
• 6 return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
• 7 garnish with grated carrot. serves 4 to 6.
• 8 the globe and mail -----

Curried Cauliflower Soup (moosewood)

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

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 1/2 cups onions, chopped
• 1 tablespoon fresh chili pepper, seeded and minced
• 1 tablespoon fresh grated gingerroot
• 1 dash salt
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 cups cubed potatoes
• 4 cups cauliflower florets
• 4 cups vegetable stock or 4 cups water
• 1 teaspoon salt
• 1/4 cup basmati rice, uncooked
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 3 tablespoons shopped cilantro

Recipe

• 1 heat the oil in a soup pot over low heat. add the onions, chiles and ginger and sprinkle with a dash of salt. cook until the onions are translucent, about 10 mins or so.
• 2 add the turmeric, cumin, corriander and cinnamon.
• 3 add potatoes, cauliflower, stock and salt. cover and bring to a boil.
• 4 add rice (rinsed), cover and simmer 20 mins.
• 5 puree soup with an immersion blender.
• 6 add lemon juice, sugar and cilantro.
• 7 season with salt and pepper to taste.

Corn Bread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten

Recipe

• 1 combine all ingredients.
• 2 pour batter in a greased 8 or 9 inch square pan.
• 3 bake 20-25 minutes or until golden brown.

Curried Cauliflower Soup - Low Carb, Low Fat

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 head cauliflower, broken into florets
• 5 cups vegetable stock or 5 cups chicken stock
• 1 cup water
• 1/3 cup rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon curry powder or 1 teaspoon garam masala

Recipe

• 1 heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
• 2 saute the cauliflower florets, stirring occasionally for an additional 5 minutes.
• 3 stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until cauliflower is tender.
• 4 being careful with the hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

Curried Cauliflower And Potatoes (aloo Gobi)

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

Ingredients

• Servings: 5
• 2 hot green chili peppers, minced
• 1 1/2 inches piece gingerroot
• 1 tablespoon cumin seed
• 1 tablespoon black mustard seeds
• 4 tablespoons ghee or 4 tablespoons oil
• 3 medium potatoes, diced
• 1 medium cauliflower, cut into florets
• 2 medium tomatoes, diced
• 1/2 teaspoon turmeric
• 2 teaspoons coriander
• 1/2 teaspoon garam masala
• 1 tablespoon brown sugar (optional)
• 1 tablespoon salt
• 3 tablespoons coriander, coarsely chopped (cilantro)

Recipe

• 1 combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
• 2 heat ghee in a large pot. when hot, add the spices. when the mustard seeds start to pop, drop in the potatoes & cauliflower.
• 3 fry for 4 minutes or so. add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
• 4 mix well, cover and gently heat for 15 minutes. if the vegetables start to stick, add a few drops of water.
• 5 top with remaining coriander and serve.

Curried Cauliflower

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

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1 pinch ground cloves
• 1 pinch cayenne pepper
• 1 (15 ounce) can unsweetened coconut milk
• 1 large head cauliflower, cut into florets
• 1 teaspoon salt (to taste)
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 heat oil in a large shallow saucepan over medium heat. add onions; saute until golden and softened, 8-10 minutes.
• 2 stir in curry powder, turmeric, cardamom, cloves and cayenne; cook 1 minute. add coconut milk, cauliflower and salt. cook, uncovered, stirring occasionally, until cauliflower is very tender, about 30 minutes. stir in cilantro. add additional salt, if needed.

Curried Carrot And Split Pea Soup

Total Time: 2 hrs 10 mins Preparation Time: 35 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 50 g yellow split peas, soaked overnight in cold water
• 1 small onion, chopped
• 1 garlic clove, chopped
• 225 g carrots, chopped
• 1 potato, chopped
• 1 red chili, deseeded and chopped
• 15 ml sunflower oil
• 5 ml grated fresh gingerroot
• 7 1/2 ml hot curry paste
• salt and pepper
• double cream, to serve (optional)
• chopped chives, for garnishing (optional)

Recipe

• 1 bring the split peas to the boil and boil steadily for 10 minutes. reduce the heat, cover and simmer gently for 30 minutes.
• 2 heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
• 3 stir in the curry paste, carrots and potato and fry for a further 5 minutes.
• 4 .add the curried vegetable mixture to the split peas. return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
• 5 transfer to a blender or food processor and work until fairly smooth. return to the pan, season with salt and pepper to taste and heat through.
• 6 garnish with dollops of cream and chives.

Corn Bread With Leftover Fresh Corn

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

Ingredients

• Servings: 6
• 2 eggs, beaten
• 1/2 cup wesson oil
• 1 cup self-rising cornmeal
• 1 cup fresh corn, scraped from cob plus cream (juice) or 1 cup leftover corn
• 1 cup sour cream
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/4 cup sugar (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 beat eggs and oil lightly. add the rest of the ingredients. mix lightly (don't over mix). pour into greased pan and bake at 400 degrees for 25-35 minutes or until brown.
• 3 note: with plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.

Cricket's Savory Breakfast Cake

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

Ingredients

• Servings: 8
• 1/3 cup olive oil
• 1 medium onion, diced
• 1 medium potato, diced
• 1 small zucchini, diced
• 1 cup broccoli floret
• 1 teaspoon salt, divided
• fresh ground black pepper
• 10 eggs
• 1/2 cup shredded gruyere or 1/2 cup cheddar cheese or 1/2 cup parmigiano-reggiano cheese

Recipe

• 1 heat olive oil in a large cast-iron or nonstick skillet. add onion and cook 2 minutes. add potato, zucchini and broccoli. cook, stirring frequently, until vegetables are tender. add 1/2 teaspoon salt and pepper.
• 2 beat eggs in a bowl. add remaining salt and pepper. pour eggs over vegetables and toss. cook 5 minutes over medium-high heat without stirring. sprinkle with cheese and cover. cook until cheese is melted and eggs are completely set. cut into wedges.

Black-eyed Peas Loaf

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 teaspoon curry powder
• 2 cups cooked black-eyed peas, drained
• 1/3 cup raw rolled oats
• 1/2 cup yellow cornmeal
• 2 cups vegetable broth or 2 cups chicken broth
• salt
• pepper

Recipe

• 1 preheat oven to 350° f and grease a 9-inch loaf pan.
• 2 in a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
• 3 add the curry powder and cook, stirring, for about 2 minutes longer.
• 4 add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
• 5 put the black-eyed pea mixture into the prepared loaf pan.
• 6 bake for 45 minutes.
• 7 cool, serve and enjoy!

Curried Cauliflower Salad

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

Ingredients

• Servings: 4
• 2 1/4 lbs cauliflower, cut into 1-inch florets
• 1 red onion, sliced into thin wedges
• 1/4 cup extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
• 1 tablespoon vegetable oil
• 2 slices sandwich bread, torn into bite-sized pieces
• 1 teaspoon curry powder, use a mild one such as madras
• 1 cup plain greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 cup fresh cilantro, chopped
• 1 garlic clove, grated

Recipe

• 1 preheat oven to 425 degrees f.
• 2 in a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
• 3 in the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
• 4 return all the vegetables to the mixing bowl and let cool.
• 5 meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
• 6 toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
• 7 to prepare the dressing: combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
• 8 sprinkle croutons over vegetables and serve with the dressing.

Confetti Cheese Vegetable Salsa

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 2 cups finely shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 2 large tomatoes, seeded and chopped
• 1 medium green pepper, diced
• 1 small cucumber, seeded and diced
• 1 small onion, chopped
• 1 (8 ounce) bottle ranch salad dressing
• 2 tablespoons salsa
• corn chips or tortilla chips

Recipe

• 1 in a large bowl, combine the first six ingredients.
• 2 combine the salad dressing and salsa; pour over the cheese mixture and toss gently.
• 3 serve with chips.
• 4 refrigerate any leftovers.

Corn Casserole

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1/2 cup bell pepper
• 1/2 cup onion
• 1/2 cup celery
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, grated
• 1 (15 ounce) can shoe peg corn (small )
• 1 (15 ounce) can french style green beans
• 1 (10 ounce) can cream of celery soup
• 1 1/2 cups ritz crackers, crushed
• 1/2 cup butter
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 mix all ingredients (except crackers and butter) and pour into 13 x 9 baking dish. mix butter and crackers in small bowl and spread evenly over the top of the corn mixture.
• 2 bake at 350 for 45 minutes.
• 3 note: you can prepare casserole ahead of time and add butter and crackers on top right before you pop it in the oven.

Cricketbirds Beef Stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 lbs beef stew meat, cut into 1 inch chunks
• 1 1/4 cups celery, sliced
• 1/2 lb carrot, cut into 1 inch chunks
• 2 onions, quartered
• 1 1/2 cups tomato juice, i use v8 spicy hot
• 3 tablespoons cornstarch
• 1/2 cup red wine
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon basil, dried
• 1/4 teaspoon ground pepper
• 4 medium potatoes, peeled and cut into 1 inch cubes

Recipe

• 1 in a large skillet, heat oil over medium-high heat. add beef.
• 2 cook, stirring frequently, until browned on all sides.
• 3 preheat oven to 300 degrees.
• 4 in a large baking dish, place beef, celery, carrots, and onions.
• 5 combine tomato juice and cornstarch. mix all ingredients well.
• 6 add to baking dish.
• 7 add wine, sugar, salt, basil and pepper.
• 8 cover, and bake 1 1/2 hours. i usually stir this up every 15 minutes or so until the potatoes are added. it really gets a thick gravy going.
• 9 add potatoes.
• 10 cover again, bake an additional 30-40 minutes longer or until meat and vegetables are tender.

Corn Casserole

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

Ingredients

• Servings: 6
• 1 (4 ounce) box jiffy corn muffin mix
• 1 (14 1/4 ounce) can cream-style corn
• 1 (14 1/4 ounce) can whole kernel corn, drained
• 1 egg
• 1/2 cup butter, melted
• 8 ounces nonfat sour cream

Recipe

• 1 preheat oven to 350.
• 2 in a large bowl, mix all ingrediants.
• 3 pour into greased / non-stick spray 8 x 8 casserole dish.
• 4 bake for 40 - 45 minutes or until top is lightly browned and center is firm. finished casserole should be slightly firm, but not soupy.

Corn Casserole Iv

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

Ingredients

• Servings: 6
• 1/2 cup butter, melted
• 1 (15 ounce) can corn, not drained
• 1 (15 ounce) can creamed corn
• 1 (8 1/2 ounce) box jiffy corn muffin mix, do not follow directions on the box

Recipe

• 1 preheat oven to 350f .
• 2 mix all ingredients together and pour into 2 quart casserole dish.
• 3 bake for 1 hour.

Curried Cauliflower Soup

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

Ingredients

• 1 head cauliflower, cut into florets
• 1/2 onion, diced (about 1/2 cup)
• 1/2 leek, and light green parts only, diced (about ã‚ 3/4 cup)
• 2 large carrots, diced
• 1/2 tablespoon olive oil
• 1/4 teaspoon coriander seed
• 1/4 teaspoon cumin seed
• 1/4 bunch cilantro, chopped
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon mild curry powder
• 2 garlic cloves, minced
• 3 cups vegetable stock or 3 cups chicken stock
• salt & freshly ground black pepper

Recipe

• 1 in a large pot, warm vegetable oil over medium heat. add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. add the cauliflower and cook until soft, about 10 minutes longer.
• 2 in a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. in a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
• 3 add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. remove the cheesecloth bundle, then puree the soup in a blender until smooth. season to taste with salt and pepper. return the puree to the pot and keep warm.
• 4 for garnish: in a large skillet, warm 1-2 tablespoon vegetable oil for frying over medium-high heat. add the thinly sliced onion and leek and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. remove before vegeables are brown as they will continue to cook after removed from heat. place on paper towel and pat dry. and season to taste with salt and pepper and reserve.
• 5 divide the hot soup among 6 deep bowls, garnish with the reserved vegetables. serve immediately.

Curried Chicken (trinidad Style)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (3 lb) whole chickens
• 1 teaspoon minced garlic
• 2 tablespoons minced green seasoning (found in most west indian grocery stores. if unable to find minced thyme and green onion should work)
• 1 teaspoon salt, to taste
• 1 teaspoon hot pepper
• 2 tablespoons vegetable oil
• 3 -4 tablespoons curry powder
• 1/2 cup chopped tomato
• 1/2 cup chopped onion
• 1/2 cup hot water

Recipe

• 1 cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
• 2 marinate for 30 minutes or more.
• 3 heat oil in an iron pot or skillet.
• 4 mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
• 5 add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
• 6 add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
• 7 lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
• 8 adjust salt and hot pepper.

Corn Casserole

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

Ingredients

• Servings: 12
• 1 (16 ounce) can creamed corn
• 1 (16 ounce) can whole kernel corn, drained
• 1 (8 1/2 ounce) package jiffy cornbread mix
• 2 sticks light margarine, melted
• 16 ounces nonfat sour cream
• 1 cup nonfat milk

Recipe

• 1 mix all ingredients and let it sit for 10 minutes before baking.
• 2 pour in a 9x13 glass pan and bake for 45-55 minutes at 350.

Curried Chicken And Broccoli Casserole

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

Ingredients

• 8 ounces macaroni, any shape, cooked to al dente
• 3 cups cooked chicken, cubed or shredded
• 3 cups cooked broccoli, steamed
• 2 tablespoons butter
• 1 teaspoon olive oil
• 1/2 medium onion, diced fine
• 2 garlic cloves, minced
• 1 cup sour cream
• 1 (8 ounce) can cream of chicken soup
• 1 1/2 tablespoons curry powder
• 2 cups cheddar cheese, grated
• 1 1/2 tablespoons paprika

Recipe

• 1 preheat oven to 350. spray a 9 x13 baking dish or casserole with cooking spray. arrange cooked macaroni in an even layer over the bottom of the dish, add a layer of cooked chicken and follow with the steamed broccoli.
• 2 heat a non-stick pan over medium heat, add the butter and oil. saute the onion til translucent, add the minced garlic and stir to incorporate and remove from heat.
• 3 in a medium mixing bowl, mix together the sour cream, soup and curry powder til well blended. add the onion/garlic mixture, stir to incorporate. spoon this mixture evenly over the top of the mac/chicken/broccoli casserole. spread the grated cheddar cheese evenly over the top. sprinkle liberally with paprika. bake at 350 for 45 minutes let rest 5 minutes before serving.

Chicken With Chipotle Sauce

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

Ingredients

• Servings: 6
• 6 chipotle chiles
• 1 cup water
• chicken broth
• 3 onions, thinly sliced
• 6 chicken breasts
• 3 tablespoons vegetable oil
• salt, pepper to taste
• fresh oregano (to garnish)

Recipe

• 1 put the dried chiles in a bowl and pour in hot water to cover,let stand for 30 min until very soft.drain,reserve the soaking water.cut off the stem and scrape out the seeds.
• 2 add some chicken broth to the chile soaking water to make 1 2/3 cup,blend the chiles and water mixture in a blender until smooth.
• 3 heat the oil in a pan and cook the onion over low or medium heat for 5 min or until they become soft but not colored,stir occasionally.
• 4 use a slotted spoon to transfer the onion into a casserole,sprinkle with salt and pepper.
• 5 arrange the chicken breasts on top of the onion,sprinkle with a little salt and pepper.
• 6 pour the chipotle puree onto the chicken breasts,evenly coat them.bake it at 350f in the oven for 45min - 1hr or until the chicken is cooked through but still moist and tender,garnish with fresh oregano.
• 7 serve with boiled rice and frijoles de olla.

Crisco Chicken A La King

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

Ingredients

• Servings: 4
• 3 tablespoons shortening
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 cups diced cooked chicken
• 2 tablespoons sherry wine (optional)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 raw egg yolks
• 1/3 cup pimiento strip

Recipe

• 1 in a skillet over medium heat, melt shortening; brown mushrooms.
• 2 add flour to mushrooms and stir until blended, then slowly stir in the stock.
• 3 turn heat to low and cook, stirring constantly, until thick.
• 4 add chicken, sherry, salt and cayenne to skillet and stir well to combine; cook until chicken is hot.
• 5 add a small amount of the hot sauce to the egg yolks, which you should have in a small bowl, to temper the egg yolks so they won't curdle when they hit the hot sauce.
• 6 when tempered, stir egg yolks into chicken mixture and cook, stirring constantly, for about 3 minutes.
• 7 remove from heat, stir in pimiento strips, and serve over rice or hot biscuits.

Corn Casserole

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8 ounce) package corn muffin mix (recommended -- jiffy)
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 -1 1/2 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. pour into a greased 9 by 13-inch casserole dish. bake for 45 minutes, or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes, or until cheese is melted. let stand for at least 5 minutes and then serve warm.

Cranberry-pineapple Gelatin Salad

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 2 (3 ounce) packages raspberry gelatin powder
• 0.5 (8 ounce) envelope unflavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 (8 ounce) can crushed pineapple with juice
• 1 (15 ounce) can whole berry cranberry sauce
• 1/4 cup finely chopped walnuts
• 1 (8 ounce) package cream cheese
• 1/4 cup confectioners' sugar
• 2 tablespoons whipped cream
• 1/4 cup walnuts, chopped

Recipe

• 1 spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
• 2 in a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
• 3 stir in 1/2 cup cold water. add the pineapple and juice, cranberry sauce, and walnuts. stir with a metal spoon until all ingredients are completely incorporated.
• 4 pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• 5 about 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
• 6 combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. spoon into the center of the mold.

Bacon Quiche

Total Time: 1 hr 48 mins Preparation Time: 50 mins Cook Time: 58 mins

Ingredients

• Servings: 6
• 1 prepared 9-inch deep dish pie crust
• 8 slices bacon, cooked and crumbled
• 2 1/2 tablespoons chopped pimento stuffed olives
• 2 tablespoons chopped green bell peppers
• 2 tablespoons chopped onions
• 1 (4 ounce) can sliced mushrooms, drained
• 2 cups shredded swiss cheese
• 5 eggs
• 2 cups half-and-half
• 1/4 teaspoon dry mustard

Recipe

• 1 prick the bottom and sides of pie pastry with fork.
• 2 bake at 400° for 3 minutes; remove from oven; gently prick again with fork; bake 5 more minutes; set aside to cool.
• 3 sprinkle bacon, olives, green pepper, and onion into cooled pie pastry.
• 4 sprinkle mushrooms, then swiss cheese evenly over other vegetables; set aside.
• 5 in a mixing bowl, beat the eggs.
• 6 add in the half-and-half and mustard; stir to combine.
• 7 pour egg mixture into pastry shell.
• 8 let sit for 10 minutes.
• 9 bake at 350° for 45-50 minutes or until set (may need to cover pastry shell edges with foil to prevent over-browning).
• 10 let rest for 10 minutes before serving.

Corn Casserole

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

Ingredients

• Servings: 6
• 2 cans whole kernel corn, drained
• 1 (8 ounce) package cream cheese
• 2 tablespoons butter
• 1 -2 serrano pepper, chopped

Recipe

• 1 soften butter& cream cheese.
• 2 add corn& peppers.
• 3 pour into casserole dish& bake at 350 until bubbly.

Chocolate Chip Pie

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 eggs
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup butter or 1/2 cup margarine, melted and cooled
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 unbaked 9 inch pie shell

Recipe

• 1 in a mixing bowl, beat eggs until foamy.
• 2 beat in sugars, flour, butter, oil, and vanilla until well blended.
• 3 stir in chocolate chips and nuts.
• 4 pour into pie shell.
• 5 bake at 325 degrees for 1 1/4 hours or until tests done.
• 6 cool on a wire rack.
• 7 refrigerate leftovers.

Corn Casserole

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

Ingredients

• Servings: 10
• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 cup butter
• 1/4 cup flour
• 2 cups frozen or canned corn
• 2 cups cooked long-grain rice
• 1 (14 ounce) can chopped tomatoes, with liquid
• 4 boiled eggs
• 2 1/2 cups cheddar cheese, shredded
• 2 tablespoons worcestershire sauce
• 2 -3 tablespoons hot pepper sauce
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 in a large frying pan, saute onions and green peppers in butter until soft.
• 2 stir in flour and remove from heat.
• 3 add remaining ingredients, reserving 1/2 cup cheese.
• 4 pour into a large baking dish.
• 5 bake at 350 for 45 minutes.
• 6 top with remaining cheese and let stand for 5 minutes.

Corn Casserole

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 eggs, beaten
• 1/2 cup margarine, melted
• 1 can cream-style corn
• 2 cans whole kernel corn, drained
• 1/2 pint sour cream
• 1 package corn muffin mix

Recipe

• 1 combine beaten eggs with melted margarine; mix in remaining ingredients stirring until combined.
• 2 pour into greased 9x13 baking dish; bake at 350 degrees for 35 minutes.

Cheese Tortellini With Vegetables

Curried Chicken & Lentil Salad - 2.5-qt Pressure Cooker

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

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 3 bone-in chicken breasts, skin removed
• 1 cup dried lentils
• 2 cups water
• 1 teaspoon curry powder
• 2 cups grapes, cut in halves
• 1 cup cashews
• 2 celery ribs, cut into 1/4-inch slices
• lettuce, for bed under salad
• 1 cup plain low-fat yogurt
• 1 1/2 teaspoons curry powder

Recipe

• 1 in a 2.5-quart pressure frypan or larger pressure cooker, heat vegetable oil over high heat.
• 2 pat chicken dry and add chicken and cook until browned on both sides.
• 3 add lentils, water and curry powder. bring to a boil, stirring occasionally.
• 4 close lid and bring pressure to 1st red ring over high heat. adjust heat to stabilize pressure at 1st red ring. cook for 8 minutes.
• 5 remove from heat and use natural release method.
• 6 remove chicken. when cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
• 7 let lentils and chicken pieces cool completely.
• 8 mix lentils and chicken with grapes, cashews and celery.
• 9 mix yogurt and curry powder until well blended.
• 10 serve salad on a bed of lettuce. pass dressing separately.

Curried Chicken And Bow Tie Pasta Salad

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 lbs chicken
• 6 peppercorns
• 1 bay leaf
• 1 stalk parsley
• 1 sprig fresh thyme
• 1 onion
• 1 carrot
• 1 stalk celery
• 1/2 green pepper, finely shred
• 1/2 red pepper, finely shred
• 1/2 yellow pepper, finely shred
• 8 ounces bow tie pasta, cooked
• salt
• pepper
• 1/2 small onion, finely diced
• 2 teaspoons vegetable oil
• 1 tablespoon curry powder
• 1/2 cup wine
• 2 tablespoons water
• 1 1/2 cups mayonnaise
• 2 tablespoons water
• pepper
• salt

Recipe

• 1 poach chicken by placing in a large pot with enough cold water to barely cover.
• 2 add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• 3 bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• 4 cool in poaching liquid, then drain, skin and shred.
• 5 to make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
• 6 add wine and water.
• 7 boil rapidly until reduced to about 3 tablespoons.
• 8 strain and let cool.
• 9 prepare curry mayonnaise by combining all ingredients until smooth.
• 10 place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• 11 mix gently until well- coated.
• 12 if mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• 13 place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• 14 assemble just before serving, as the mayonnaise quickly loses its fresh look.

Curried Cashew Couscous

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

Ingredients

• Servings: 4
• 1 cup couscous (whole wheat if possible)
• 1 salt-free vegetable bouillon cube
• 1 cup frozen green pea, thawed
• 2 tablespoons walnut oil or 2 tablespoons flax seed oil
• 1/2 cup chopped cashews
• 1 teaspoon curry powder (or more to taste)
• 1 teaspoon grated fresh ginger (or more to taste) or 1 teaspoon jarred ginger (or more to taste)
• 1/2 teaspoon turmeric
• 1/2 cup raisins or 1/2 cup dried cranberries or 1/2 cup dried cherries
• 2 green onions, thinly sliced
• salt & freshly ground black pepper

Recipe

• 1 combine couscous with 2 cups water and bouillon cube in a large skillet or stir-fry pan.
• 2 bring to a simmer, cover and let stand off the heat for 5 to 10 minutes or until water has been absorbed.
• 3 add remaining ingredients, stir together, then cook, stirring often, for 2 to 3 minutes longer.
• 4 transfer to serving bowl and serve immediately.

Corn Casserole

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

Ingredients

• Servings: 8
• 1 (15 ounce) can kernel corn
• 1 (13 ounce) can cream-style corn
• 1/3 cup butter, melted
• 2 eggs, beaten
• 1 (8 ounce) container sour cream
• 1 package jiffy corn muffin mix

Recipe

• 1 combine all in a large bowl.
• 2 pour mixture into an 8" x 8" baking dish.
• 3 bake at 350 for an hour or until golden brown on top.

Caramelised Onion And Balsamic Relish

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

Ingredients

• 1/3 cup olive oil (80 mls)
• 4 large red onions, thinly sliced
• 2 cloves garlic, crushed
• 2 teaspoons yellow mustard seeds
• 1/3 cup firmly packed brown sugar (75 grams)
• 2/3 cup balsamic vinegar (160 mls)
• 1/2 teaspoon salt

Recipe

• 1 finely slice the onions. much easier with a mandolin or food processor.
• 2 heat the oil in a large deep frying pan.
• 3 add the onions and garlic. cook, covered, over a low heat for about 30 minutes, until soft. stir occassionally.
• 4 stir in the mustard seedsand cook a further minute.
• 5 add the brown sugar, balsamic vinegar and the salt.
• 6 bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. stir occassionally. simmer until most of the liquid has evaporated and the onions are caramelised.
• 7 spoon the mixture into hot sterilised jars and seal while hot. keep refrigerated.

Confetti Broccoli Slaw

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1/4 cup oil
• 1/4 cup apple cider vinegar
• 3 tablespoons orange juice
• 1 teaspoon salt
• 3/4 teaspoon sugar
• 1/4 teaspoon ground pepper
• 2 (12 ounce) packages broccoli coleslaw mix
• 3 cups carrots, shredded
• 3/4 cup cranberries, sweetened dried (i used orange flavoured)
• 1/3 cup red onion, thinly sliced
• 3 tablespoons pecans, chopped

Recipe

• 1 whisk together the oil, vinegar, orange juice, salt, sugar and pepper, in a large serving bowl until well blended.
• 2 add broccoli slaw carrots, cranberries and onions.
• 3 toss until well and evenly coated.
• 4 refrigerate covered for at lease 1 hour before serving.
• 5 sprinkle with pecans if using.

Crisp 'n' Tender Corn Waffles

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

Ingredients

• 2 eggs, separated
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 (8 3/4 ounce) can cream-style corn
• 1/2 cup vegetable oil

Recipe

• 1 place egg whites in a small bowl; let stand at room temperature for 30 minutes.
• 2 in a large bowl, combine the flour, baking powder and salt. combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined.
• 3 beat reserved egg whites until stiff peaks form; fold into batter. pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown. yield: 16 waffles.

Corn Casserole For Potluck

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

Ingredients

• Servings: 8
• 10 slices bacon, cut-up and cooked
• 1 medium sized yellow onion, chopped
• 1 1/2 cups bell peppers, chopped (green or mixed)
• 1/2 cup sliced mushrooms
• 1 (2 lb) package frozen corn, thawed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon mrs. dash seasoning mix
• 3 fresh tomatoes, peeled and chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 fry bacon; cut or crumble to small pieces.
• 3 remove from pan, drain most of grease.
• 4 add diced onion, then peppers, mushrooms.
• 5 saute till onion is cooked.
• 6 add salt, pepper and seasoning mix to corn.
• 7 add bacon and sauteed vegetables to corn.
• 8 add chopped tomatoes to corn.
• 9 blend all together and bake uncovered in large baking dish at 350 x 30 minutes.

Corn Casserole Ii

Ingredients

• Servings: 6
• 2 cans cream-style corn
• 1 egg
• 1/4 cup milk
• 1/2 box ritz cracker
• 1/4 cup butter

Recipe

• 1 mix egg and milk.
• 2 pour mixture and mix with corn.
• 3 mix in crumbled cra ckers to soak up moisture. cover top of casserole with cracker crumbs and dot with butter.
• 4 bake 1 hour at 375 degrees.

Brazilian Beans And Rice

Total Time: 14 hrs 30 mins Preparation Time: 30 mins Cook Time: 14 hrs

Ingredients

• Servings: 12
• 1 lb dried kidney beans (black, pinto, etc.)
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup vinegar
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons vegetable oil
• 3 slices raw bacon, chopped
• 1/4 lb sirloin (or any other raw meat(approximately 8-10 1-inch cubes)
• 1 1/2 cups rice
• 3 cups water
• 1 1/2 teaspoons salt

Recipe

• 1 beans (soaking): rinse and sort beans. cook beans with water in the pressure cooker for 30-40 minutes (i like to soak overnight, then cook for several hours in a crock pot).
• 2 marinade: combine all marinade ingredients. marinade meat for an hour or two.
• 3 onion mixture: in frying pan, add oil. cook onion, garlic and meat cubes.
• 4 after meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
• 5 beans: add bacon to pan with onion mixture.
• 6 after bacon is cooked, add the cooked beans and some water until it is a little thick (i like to add all the frying pan ingredients to the crock pot and cook for several more hours).
• 7 rice: bring water to boiling. add rice, salt and reserved onion mixture. simmer for 20 minutes.

Curried Chicken

Total Time: 2 hrs 30 mins Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 4
• 2 lbs chicken, cut into pieces
• salt
• 2 tablespoons curry powder
• 1 large onion, cut in fine half rings
• 1/2 teaspoon rosemary
• 1 teaspoon garlic, finely chopped
• hot pepper (optional)
• 1/2 teaspoon thyme
• 3 tablespoons vegetable oil
• 1/4 cup water

Recipe

• 1 season chicken with salt, curry powder, onions, rosemary, garlic, pepper and thyme.
• 2 marinate for 2 hours, or in refrigerator overnight.
• 3 in a heavy skillet, brown the chicken pieces lightly in oil for approximately 20 minutes.
• 4 check constantly to make sure nothing sticks.
• 5 add water and simmer for another 20 minutes until tender.
• 6 serve over rice. (serves 4).

Corn Casserole

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

Ingredients

• Servings: 8
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can corn (undrained)
• 1 (15 ounce) can corn, drained
• 1 (8 1/2 ounce) box jiffy corn muffin mix
• 1/2 cup sour cream
• 2 eggs
• 1/2 cup butter, melted

Recipe

• 1 stir all ingredients together.
• 2 put in greased 9 x 13 pan.
• 3 bake at 350°f for 45 minutes or until set.

Corn Casserole

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

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen corn, cooked and drained
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 cup sugar
• 1/4 cup milk
• 1 egg, slightly beaten
• 1/3 cup cracker crumb (ritz)
• 1 tablespoon butter, melted

Recipe

• 1 melt butter in skillet, add flour.
• 2 blend well, add milk and sugar.
• 3 stir constantly until mixture is bubbly.
• 4 remove from heat.
• 5 place back on heat and boil 1 minute.
• 6 stir in corn and egg, mix well.
• 7 pour into a well greased casserole dish.
• 8 mix crackers with butter and sprinkle over top.
• 9 bake uncovered in 350 oven for 30-35 minutes.
• 10 for a 9x13 pan i triple the recipe.
• 11 i use two bags of the frozen corn and triple everything but the salt and topping.

Corn Casserole

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 1 cup cornbread mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 cups shredded cheddar cheese

Recipe

• 1 in a large bowl, combine corn, corn bread mix, sour cream and melted butter.
• 2 pour into a greased casserole dish.
• 3 bake for 45 minutes, or until golden brown.
• 4 remove from oven and top with cheese.
• 5 return to oven for 5 to 10 minutes, or until cheese is melted.
• 6 let stand for 5 minutes.
• 7 serve warm.

Confetti Bites

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

Ingredients

• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 teaspoon basil leaves
• 1/4 teaspoon garlic powder
• 1 1/2 cups chopped vegetables, such as green and red bell pepper, carrots and broccoli
• 2 tablespoons mccormick perfect pinch salad supreme dry seasoning

Recipe

• 1 preheat oven to 350 degrees f. unroll crescent dough onto 15x10x1 inch baking pan. press perforations to seal. bake 12 to 15 minutes or until golden brown. cool completely on wire rack.
• 2 mix cream cheese, mayonnaise, basil and garlic powder until well blended and smooth. spread evenly in a thin layer over cooled crust. top with chopped vegetables. sprinkle generously with seasoning.
• 3 serve immediately or refrigerate until ready to serve. cut into 2-inch squares to serve.

Confetti Celebration Cake

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

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) box betty crocker supermoist cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 1 (1 3/4 ounce) bottle betty crocker decors rainbow mix candy sprinkles
• 1 (1 lb) container betty crocker rich & creamy vanilla frosting
• 2 -4 different colors betty crocker decorating icing (in 4.25-oz tubes)

Recipe

• 1 heat oven to 350°f grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• 2 in large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. beat on medium speed 2 minutes, scraping bowl occasionally. reserve 1 tablespoon candy sprinkles for decoration. stir remaining sprinkles into batter. pour into pans.
• 3 bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. cool 10 minutes. run knife around sides of pans to loosen cakes; remove from pans to cooling racks. cool completely, about 1 hour.
• 4 place 1 cake layer, rounded side down, on serving plate. spread 1/3 cup frosting over layer. top with second layer, rounded side up. frost side and top of cake with remaining frosting.
• 5 decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. sprinkle reserved candy sprinkles over top of cake.
• 6 high altitude (3500-6500 ft): use 9-inch pans. bake 28 to 33 minutes.

Brazilian Christmas Turkey

Total Time: 28 hrs Preparation Time: 24 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (12 lb) turkey (or, i used a 8 to 9 lb. turkey breast - not a turkey roast, though)
• 2 cups light rum (to be traditional, use brazilian cachaca)
• 2 onions, diced
• 6 cloves garlic, chopped
• 4 ripe tomatoes, diced
• 1/2 cup olive oil
• 2 bay leaves
• 1 cup fresh lime juice
• 1/4 cup grated lime zest (just the green part)
• 2 cups water
• 1/2 cup chopped green onion
• 1 cup chopped parsley

Recipe

• 1 place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
• 2 when ready to cook, preheat oven to 425 degrees f.
• 3 remove turkey from marinade and place in a large roasting pan.
• 4 in a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
• 5 roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
• 6 uncover the last 30 minutes or so for browning of the turkey.
• 7 makes the most excellent turkey sandwiches--.

Chicken Biryani Ii

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 3 medium onions, chopped fine
• 2 cloves garlic, chopped
• 1 ounce fresh ginger, chopped
• 3/4 lb boneless chicken
• 2 brown cardamom pods
• 4 whole cloves
• 14 whole black peppercorns
• 2 teaspoons dried coriander
• 1 teaspoon cumin seed
• 2 teaspoons poppy seeds
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 teaspoons tomato paste
• 2 bay leaves
• 3/4 cup plain yogurt
• tomato, slices
• green pepper ring
• cilantro

Recipe

• 1 heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
• 2 add ginger, fry another minute or two, then transfer mixture to a large bowl.
• 3 add chicken.
• 4 grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
• 5 blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
• 6 stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
• 7 using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.

Corn Casserole

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

Ingredients

• Servings: 8
• 1 (16 ounce) can creamed corn
• 1 (16 ounce) can whole corn (drained)
• 1 (8 1/2 ounce) package jiffy corn muffin mix
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 mix corns with dry muffin mix; add beaten eggs.
• 2 stir in oil and milk, mix well.
• 3 add sugar and salt.
• 4 pour into lightly greased 13x2x9 inch oblong cake pan.
• 5 sprinkle cheese on top.
• 6 bake at 350 degrees fahrenheit for aproximately 30 minutes or until brown on top and set.