Broccoli Salad Made Easy

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 head broccoli floret, washed and shaken dry
• 1 (8 ounce) bottle marzetti original coleslaw dressing
• 1 (12 ounce) package bacon, cooked crisp, drained, and crumbled
• 1/4 cup raisins
• 1/4 cup regular raisins
• 1 cup salted cashews or 1 cup unsalted cashews

Recipe

• 1 mix everything together.
• 2 chill several hours before serving.

Country Cornbread

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

Ingredients

• Servings: 9
• 1 1/2 cups flour
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup milk

Recipe

• 1 mix dry ingrediants in large bowl.
• 2 add remaining ingrediants.
• 3 stir well.
• 4 pour into greased 11 by 7inch pan.
• 5 bake at 375f degrees for about 30 minutes or until toothpick inserted into center comes out clean.

Chinese Peppered Green Beans

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 2 tablespoons green peppercorns, drained
• 1 cup coarsely chopped fresh cilantro
• 1 tablespoon olive oil
• 1 lb chinese yard-long beans
• 4 garlic cloves, finely chopped
• 2 teaspoons brown sugar
• 1 small red chili pepper, seeded and chopped fine
• 2 tablespoons water

Recipe

• 1 in a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. stir in the cilantro.
• 2 heat oil in a large wok or skillet over medium-high heat. stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. stir fry for 45 seconds. pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables. serve immediately.

Chinese Pot Roast

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (4 lb) boneless beef chuck roast
• 1 tablespoon garlic salt
• 1 tablespoon ground black pepper
• 1 teaspoon mustard powder
• 1 tablespoon vegetable oil
• 3 cups water
• 1/2 cup soy sauce
• 3 tablespoons vinegar
• 1/4 cup honey
• 1 teaspoon ground ginger
• 1 teaspoon celery seed
• 2 tablespoons cornstarch
• 1/4 cup cold water

Recipe

• 1 preheat the oven to 325 degrees f (165 degrees c).
• 2 coat the chuck roast with garlic salt, pepper and mustard powder.
• 3 heat the oil in a large oven-proof skillet or dutch oven over medium-high heat.
• 4 add the roast and brown on both sides, about 5 minutes per side.
• 5 in a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. pour over the roast and then cover the roast tightly with a lid or aluminum foil.
• 6 bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
• 7 when the roast is done, remove it from the pan to a serving plate.
• 8 set the pan of drippings over medium-high heat and bring to a boil.
• 9 stir together cornstarch and 1/4 cup of cold water.
• 10 pour into the boiling liquid and stir until thickened, about 1 minute. serve the roast with the gravy poured over it.

Cauliflower And Peas Curry

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

Ingredients

• Servings: 8
• 3/4 cup oil or 3/4 cup ghee
• 1/2 teaspoon whole cumin seed
• 2 medium onions, sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, chopped
• 3 medium tomatoes, chopped
• 2 teaspoons ground coriander
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 2 black cardamom pods, crushed well
• salt
• 1 medium cauliflower
• 2 1/2 cups frozen peas
• 1 cup coriander

Recipe

• 1 cut cauliflower into 3" florets, wash and drain thoroughly.
• 2 heat oil or ghee on high.
• 3 add whole cumin, stir until it sizzles for a few seconds.
• 4 add onions, garlic and giner.
• 5 stir fry until golden brown.
• 6 add tomatoes and continue frying for 5 minutes or until you have a reddish paste.
• 7 add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
• 8 continue stir frying until all spices are well blended in the paste.
• 9 add cauliflower and fry well.
• 10 this should take about 8 minutes on high heat.
• 11 stir off and on to prevent mixture from ticking to bottom of pan.
• 12 add peas, stir, lower heat to medium, cover and cook until cauliflower is tender.
• 13 before serving, sprinkle with fresh coriander on top.

Classic Pie Crust, Idiot Proof Step-by-step Photo Tutorial

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

Ingredients

• 11 1/4 ounces all-purpose flour (320g)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
• 1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
• 2 teaspoons fresh lemon juice
• 3 ounces cold water

Recipe

• 1 preheat oven to 220°c (425°f).
• 2 put the flour, sugar, and salt in a food processor; pulse briefly to combine.
• 3 add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
• 4 add the lemon juice and water.
• 5 pulse just until moist crumbs form.
• 6 turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
• 7 wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
• 8 elaborating on the original recipe i adopted -- take one of the two disks and roll it out.
• 9 place into a lightly greased (i use cooking spray) pie dish, i also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
• 10 i take an egg and separate the yolk from the -- and using a pastry brush, i "paint"the pastry base with some of the egg yolk. don't use it all because you will need some of it to paint the lid of the pie too.
• 11 this will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (please note: in the photo series one of the small dishes contains the egg -- it's not used in this recipe as we only need the yoke) then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
• 12 now roll out your second disk of dough and carefully place this on top of your pie.(i dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then i use a fork to push the edges together.
• 13 after trimming the excess pastry from around the edges, i gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.i wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
• 14 then i add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. lastly, use the fork to poke some holes around the pastry to let the steam out. put into the oven and bake according to the instructions for the recipe you are making.
• 15 in the demonstration photo series i made australian meat pie(australian meat pie) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°c (425°f) and then 180°c (350°f) for 25 minutes or until golden brown -- do be aware that different fillings require different cooking times and temperatures and adjust accordingly. et voila ! and so easy !

Cheesy Vegetable Casserole

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

Ingredients

• Servings: 4
• 1 medium cauliflower, florets only
• 14 ounces leeks, cut into thin slices or 14 ounces scallions, chopped
• 1/2 lb broccoli or 1/2 lb green beans
• 3/4 cup grated cheese
• 6 eggs
• 10 fluid ounces light cream
• salt and pepper
• 1 teaspoon mustard

Recipe

• 1 cook the prepared vegetables in salted, boiling water for ten minutes or so.
• 2 butter the inside of a large casserole dish and add the hot vegetables to it with most of the cheese mixed in.
• 3 whisk the eggs lightly with the cream and seasoning and pour over the vegetables.
• 4 sprinkle the rest of the cheese on top.
• 5 cover the casserole and bake at 300°f for 25 to 30 minutes until the egg custard is set.

Delicious One Pot/casserole Chicken Thighs

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons plain flour
• 2 tablespoons oil
• 9 skinless chicken thighs
• 1 large onion, small dice
• 2 garlic cloves, crushed
• 3 ounces bacon, chopped
• 4 ounces mushrooms, small, thick slice (optional)
• 2 chicken stock cubes
• 1 vegetable stock cube
• 4 tablespoons tomatoes, and basil sauce
• 1 bell pepper, small diced
• 1 celery rib, diced
• 2 carrots, diced
• 1/4 teaspoon cayenne pepper
• 1 cup water
• salt and pepper

Recipe

• 1 coat the chicken in flour. heat large fry pan or skillet ; add the oil, and seal chicken until turning a golden brown. place in casserole dish or your slow cooker.
• 2 add all the vegetables and the bacon/ham to the fry pan and cook for 2 minutes then stock cubes , cayenne pepper simmer for another couple of minutes.
• 3 add to the chicken, making sure that there is enough liquid to not quite cover the meat. add a little extra water if necessary. cook in a moderate oven 180°c for 1 hr 30 minutes, or until cooked.
• 4 to microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
• 5 serve with new potatoes or rice and fresh vegetables.

Chicken Roll-ups With Goat Cheese And Arugula

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

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts, cutlets (8 cutlets)
• coarse salt
• pepper
• 1 bunch arugula, stems trimmed
• 3 ounces soft fresh goat cheese, broken into small pieces
• 2 teaspoons olive oil

Recipe

• 1 preheat oven to 425°.
• 2 season chicken with salt and pepper.
• 3 on a clean work surface, lay cutlets flat (smooth sides down).
• 4 dividing ingredients evenly, layer each cutlet with arugula; top with crumbled goat cheese in the center.
• 5 starting with the narrow end, roll up chicken tightly; seal with a toothpick.
• 6 in a large nonstick ovenproof skillet, heat oil over medium-high heat.
• 7 place chicken in pan, seam side down, and cook until until golden brown, 1 to 2 minutes.
• 8 turn chicken over.
• 9 transfer skillet to oven. cook until chicken is opaque throughout, 10 to 12 minutes.
• 10 remove toothpicks, and slice chicken crosswise before serving, if desired.

Cauliflower & Artichoke Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups cauliflower, sliced thin
• 1 (15 ounce) can water-packed artichoke hearts, drained, chopped
• 1 (3 1/2 g) packet splenda sugar substitute
• 1 tablespoon lemon juice
• 1 carrot, shredded (optional)
• 1/4 cup onion, diced (optional)
• 1/2 cup mayonnaise or 1/2 cup miracle whip
• 1 1/2 tablespoons tostito spinach dip

Recipe

• 1 put the cauliflower and artichoke hearts in a bowl.
• 2 sprinkle the packet of splenda over the vegies, turning with a spoon while sprinkling. add the lemon juice the same way. orrr --
• 3 you can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
• 4 add the shredded carrot and onion if you wish. stir or shake.
• 5 add the dressing and spinach dip and stir or shake.
• 6 cool until serving.

Better Than Better Cheddar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 lb smoked gouda cheese, shredded
• 1 lb sharp cheddar cheese, shredded
• 3 green onions, chopped
• 1 cup walnuts, chopped
• 1 1/2 cups vegetable oil
• 1 large egg
• 1 tablespoon creole mustard or 1 tablespoon any coarse grainy brown mustard
• 1 1/2 tablespoons vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 teaspoon prepared yellow mustard
• 1 teaspoon salt
• 1 dash tabasco sauce

Recipe

• 1 for mayonnaise: place 1/4 cup oil in blender. add all other ingredients and blend. add remaining oil a little at a time.
• 2 for better than cheddar: mix all ingredients together with enough homemade creole mayonnaise to get the correct consistency.

Broccoli Slaw

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 2 (3 ounce) packages ramen noodles
• 1 (16 ounce) package broccoli coleslaw mix
• 1 bunch green onion
• 1/2 sweet red pepper
• 1 cup craisins
• 1 cup sunflower seeds
• 1/2 cup vegetable oil
• 1/3 cup vinegar
• 1/2 cup splenda granular

Recipe

• 1 crush 1 package of ramen noodles and put in bowl, add next 5 ingredients, toss.
• 2 mix oil, vinegar, splenda, and ramen seasonings (both packs).
• 3 pour over salad and let sit 6-12 hours.
• 4 stir and enjoy.

Cheesy Vegetable Casserole

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

Ingredients

• Servings: 6
• 2 (1 lb) bags california-blend frozen vegetables, thawed, the broccoli cauliflower and carrot blend
• 1/2 cup chopped onion
• 1/4 cup butter, melted
• 3/4 cup reduced-fat sour cream
• 1/2 cup mayonnaise
• 1 1/2-2 cups shredded sharp cheddar cheese
• 1/2 cup crushed buttery cracker, ritz
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Recipe

• 1 preheat oven to 350°f
• 2 grease a 1 1/2 - 2 quart casserole; set aside.
• 3 drain off all water from thawed veggies.
• 4 place drained, thawed veggies in a large bowl. add all remaining ingredients.
• 5 mix everything well.
• 6 pour mixture into the casserole dish.
• 7 bake at 350°f for 30 minutes.

Country-style Peppered Lamb And Bread Stuffing

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

Ingredients

• Servings: 10
• 1 1/2 loaves crusty country-style bread, cut into 1/3 to 1/2 inch cubes (14-to 15-ounce loaves, about 10 cups)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cups chopped onions
• 2 cups finely chopped celery
• 2 tablespoons chopped fresh sage
• 1/2 cup dry wine
• 1 lb ground lamb
• 1/2 cup packed chopped fresh parsley
• 1/2 cup packed chopped celery leaves
• 3 large eggs
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1 cup canned low sodium chicken broth (about)

Recipe

• 1 preheat oven to 350.
• 2 spread bread on 2 large rimmed baking sheets.
• 3 bake until golden brown, stirring occasionally, about 30 minutes.
• 4 transfer to a large bowl.
• 5 melt butter with oil in heavy large skillet over medium-high heat.
• 6 add onions and celery and saute until tender, about 8 minutes.
• 7 add sage; saute 1 minute.
• 8 add wine.
• 9 boil until wine evaporates, about 1 minute.
• 10 add lamb and cook until brown and cooked through, breaking up with back of fork, about 4 minutes.
• 11 cool slightly.
• 12 (bread and lamb mixture can be prepared 1 day ahead. cover seperately. store bread at room temperature; refrigerate lamb mixture.) stir lamb mixture, parsley and celery leaves into bread cubes.
• 13 whisk eggs, salt, nutmeg and pepper in medium bowl.
• 14 mix into stuffing.
• 15 to bake stuffing in turkey: loosely fill main turkey cavity with stuffing.
• 16 add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
• 17 generously butter glass or ceramic baking dish.
• 18 spoon remaining stuffing into dish.
• 19 cover with buttered foil, buttered side down.
• 20 bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• 21 uncover stuffing.
• 22 bake until top is just crisp and golden, about 15 minutes.
• 23 to bake all of stuffing in baking dish: preheat oven to 350.
• 24 generously butter a 13x9x2-inch square glass or ceramic baking dish.
• 25 add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) transfer stuffing to prepared dish.
• 26 cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
• 27 uncover and bake until top is crisp and golden, about 20 minutes longer.

Blueberry Bran Muffins

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• pam cooking spray
• 2 cups all-purpose flour
• 1 tablespoon morton's coarse kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups sour cream
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup dark molasses
• 3 large eggs
• 6 cups wheat bran
• 2 cups frozen blueberries (do not thaw)

Recipe

• 1 preheat oven to 350 degrees. spray 12 1-cup muffin cups with nonstick spray.
• 2 whisk flour, salt, baking soda and baking powder in medium bowl.
• 3 whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
• 4 add wheat bran and stir until almost blended.
• 5 add frozen berries and stir until evenly disrtibuted.
• 6 divide batter equally among prepared muffin cups, about 2/3 cup each.
• 7 bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. cool 10 minutes. transfer to rack and cool completely.
• 8 can be made 8 hours ahead. let stand at room temperature.

Chicken Saag

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

Ingredients

• 1 cup fresh spinach leaves
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, crushed
• 1 fresh green chili pepper
• 1 cup water
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1/4 teaspoon black peppercorns
• 1 diced onion
• 4 tomatoes, diced
• 2 teaspoons curry
• 1 teaspoon salt
• 1 teaspoon chili powder
• 3 tablespoons plain yogurt
• 8 chicken breasts

Recipe

• 1 cook spinach without water, in covered pan for 5 minutes.
• 2 puree spinach, ginger , garlic and chili with 1/4 cup water.
• 3 heat oil, add bay leaves and pepper corns and onion, stir fry for 6-8 minutes.
• 4 add chopped tomatoes and simmer 5 minutes.
• 5 add curry powder, salt and chili powder, cook 2 minutes.
• 6 add spinach puree and remaining water to pan simmer 5 minutes.
• 7 stir in yogurt 1 tbs at a time simmer 5 minutes.
• 8 add chicken, cover and cook for 25-30 minutes.
• 9 serve with warm naan and yogurt, dust lightly with chili powder.

Chinese Take-out General Tso's Chicken

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

Ingredients

• Servings: 6
• 1 large egg, beaten
• 4 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 1 1/2 lbs boneless chicken, cut into 1-inch cubes
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon chili paste with garlic
• 10 black peppercorns, crushed
• 2 teaspoons sesame oil
• 2 -3 cups vegetable oil (for frying)
• 5 hot chili peppers, cut in half
• 1 (1 inch) knob fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 1 red bell pepper, seeded and thinly sliced
• 3 green onions, thinly sliced, for garnish
• rice, for serving

Recipe

• 1 in a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
• 2 in a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. set aside.
• 3 in a heavy pot over medium heat, heat 3 inches of oil to 360ºf.
• 4 add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. remove from the oil with a slotted spoon and drain on paper towels. repeat with the remaining chicken. set aside.
• 5 remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
• 6 add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
• 7 to serve, sprinkle green onions over the top and serve hot with rice.

Chinese Take-out Orange Beef

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb beef round steak or 1 lb sirloin, thinly sliced and cut into 3-inch strips
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon cornstarch
• 1/2 teaspoon fresh ground black pepper
• 2 organic oranges, zest of
• 2 garlic cloves, minced
• 1 (1 inch) knob fresh ginger, peeled and minced
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons sugar
• 2 tablespoons dry sherry or 2 tablespoons wine
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 3 cups vegetable oil
• green onion, thinly sliced for garnish

Recipe

• 1 in a medium bowl, toss the meat with 2 tblsp soy sauce, 1 tblsp of cornstarch, and the pepper. marinate the meat at room temperature while you assemble the rest of the ingredients.
• 2 combine the orange zest, garlic, and ginger in a small bowl and reserve.
• 3 in a medium bowl, combine the remaining tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. set aside.
• 4 heat the oil in a heavy wok or pot to 360º. add one-third of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). scrape the bottom of the pot as some of the meat may stick. cook for 2 minutes or until crispy and brown. transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. discard all but 2 tblsp of the oil.
• 5 add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute, or until fragrant. stir the orange juice mixture and add it to the wok, along with the fried beef. stir until the sauce thickens, about 2 minutes.
• 6 serve garnished with green onions.
• 7 variation: for a faster dish with less fat, stir-fry the beef instead of deep frying it. it won't be crispy, but the flavor is delicious. you can also substitute chicken, lamb, or shrimp for the beef.

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

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

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 onion, sliced thin
• 4 garlic cloves, minced
• 1 (10 ounce) package cremini mushrooms, sliced
• 1/2 cup dry wine
• 2 tablespoons all-purpose flour
• 1 quart beef broth
• salt
• pepper

Recipe

• 1 heat the oil in a 5 quart chef's pan or dutch oven. add the onions, mushrooms and garlic and saute until soft and just beginning to brown. turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the beef broth while stirring. bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) then reduce heat and simmer for 10 minutes or so. ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. then add your salt and pepper and enjoy! bon appetit!

Casserole Quiche With Crisp-fried Tortilla Pieces

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 tortillas (6-to-7 inches in diameter)
• about 1/2 cup vegetable oil, may use less
• 1 lb lean ground beef
• 1 large onion, chopped
• 1 garlic clove (or more)
• 1 mediuum sized bell pepper, seeded and chopped
• 1 (7 ounce) can green chili salsa
• 1 teaspoon dry oregano leaves
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• salt, to taste
• 8 ounces shredded sharp cheddar cheese (2 cups)
• 1 (7 ounce) can whole green chilies, seeded and cut into strips
• 6 eggs
• 1 1/2 cups milk
• sliced ripe olives (optional)

Recipe

• 1 cut each tortilla into 8 wedges. fry in hot vegetable oil until crisp. drain on paper towels and sprinkle with salt, if desired. store in an air-tight container(i use a zippered bag).
• 2 crumble beef into a wide frying pan.cook over medium heat, stirring occasionally, until meat is browned. add onion,garlic, and bell pepper; cook for 5 minutes. stir in salsa, oregano, cumin, and chile powder; season to taste with salt.
• 3 arrange about half of the tortilla wedges in a greased shallow 3qt. casserole; top evenly with about half of the meat mixture, then half the cheese. distribute chile strips over the cheese. top with remaining meat mixture and cheese. tuck the remaining tortilla wedges, with points up, around edge of dish. beat together eggs, milk, and ¼ teaspoons salt; pour over top. bake in a 375°f oven until top feels set when lightly touched (25 to 30 minutes). garnish with olives, if using.

Chinese Roast Lamb Panini

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

Ingredients

• Servings: 4
• 1 (12 -16 ounce) lamb tenderloin, trimmed and cut crosswise into 2 large pieces
• salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 4 -6 challah rolls, split (3 to 4 inches wide)

Recipe

• 1 preheat the oven to 450°f season the lamb with salt and pepper. heat a heavy, mdeium ovenproof skillet over medium-high heat. add 1 tablespoon oil, then the lamb; cook, turning, until browned, about 2 minutes. transfer to the oven and roast until a thermometer registers 150­, about 10 minutes. transfer to a cutting board and let rest for 10 minutes; cut into 1/2 inch cubes.
• 2 in a small skillet, heat the remaining 1 tablespoon oil over medium heat. add the onion and cook, stirring, until softened, about 8 minutes.
• 3 in a large bowl, whisk together the hoisin sauce, honey, sesame oil and soy sauce. stir in the onion and the lamb and its juices.
• 4 preheat a panini press. divide the lamb mixture evenly among the roll bottoms, then cover with the tops. working in batches if necessary, grill until browned and crisp.

Cheesy Vegetable Lasagna

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

Ingredients

• Servings: 12
• 8 lasagna noodles
• 2 tablespoons olive oil
• 2 heads broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups 2% low-fat milk
• 3/4 cup parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 11 ounces spinach, baby spinach
• 8 ounces part-skim cottage cheese
• 24 ounces part-skim ricotta cheese
• 2 1/2 cups part-skim mozzarella cheese, shredded and divided

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c). grease a 9 x 13 inch casserole dish.
• 2 bring a large pot of lightly salted water to a boil. add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• 3 heat oil in a large skillet over medium heat. when oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. saute for 7 minutes; set aside.
• 4 place flour in a medium saucepan and gradually whisk in milk until well blended. bring to a boil over medium heat. cook 5 minutes, or until thick, stirring constantly. stir in 1/2 cup parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. remove from heat; stir in spinach. reserve 1/2 cup spinach mixture.
• 5 in a small bowl combine cottage and ricotta cheeses; stir well.
• 6 spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• 7 bake in preheated oven for 35 minutes, or until lightly browned on top. cool for approximately 10 minutes before serving.

Country-style Potato & Onion Pie

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup red potatoes, sliced 1/8 inch (3 small)
• 1 medium onion, sliced 1/8 inch, separated into rings
• 1 cup swiss cheese, shredded (4 oz.)
• 1/3 cup fresh parsley, chopped
• 1/3 cup milk
• 8 eggs, slightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium ripe tomato, sliced 1/4 inch

Recipe

• 1 heat oven to 400 degrees fahrenheit.
• 2 in a 10" oven proof skillet, melt butter in oven.
• 3 add potatoes and onion.
• 4 bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
• 5 meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
• 6 pour over baked potatoes and onion.
• 7 arrange tomato slices over eggs.
• 8 return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

Cauliflower & Broccoli Salad

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

Ingredients

• 1 cauliflower head
• 1 head broccoli
• 1 lb bacon
• 3/4 cup raisins
• 1 1/2 cups aged cheddar cheese (grated)
• 1 cup mayonnaise
• 1/4 cup sugar
• 1 lb ham
• 1/4 cup sweet pickle

Recipe

• 1 fry the 1 lb. of bacon crispy.
• 2 bacon should be left to drain and cool.
• 3 pat down bacon on paper towel to be sure all excess fat is removed before breaking into bite size pieces.
• 4 cut the flowers from the cauliflower & broccoli.
• 5 dice the ham into 1/2 inch cubes.
• 6 combine in the serving bowl all above ingredients when ready for dressing.
• 7 dressing:.
• 8 1 cup mayo combined with sugar.
• 9 whisk until sugar is blended well.
• 10 dressing is then tossed with the salad.
• 11 the salad can be stored in the refrigerator for 1 hour before serving covered.

Chinese Lamb And Ginger Casserole

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 30 ml vegetable oil
• 1 small onion, skinned and finely chopped
• 2 1/2 cm ginger
• 700 g lamb, cubed (shoulder or sparerib)
• 30 ml dry sherry
• 15 ml soy sauce
• 300 ml ginger ale
• 2 1/2 ml five-spice powder
• salt and pepper
• 50 g gingerroot, sliced
• 1/2 red pepper, cored, seeded and sliced
• 1/2 yellow pepper, cored, seeded and sliced

Recipe

• 1 heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured.
• 2 meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle.
• 3 add the crushed ginger to the casserole with the lamb, increase the heat and fry until meat is browned on all sides.
• 4 stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the lamb is just tender.
• 5 add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. serve hot.

California-style Enchiladas

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

Ingredients

• Servings: 2
• 2 tablespoons oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1/2 lb mushroom, chopped
• 1/2 lb mixed mushrooms (shiitake, oyster, portabela) or 1 chicken breast, cut into strips
• 1/2 cup water, wine or 1/2 cup apple juice
• 1 teaspoon thyme
• 6 fresh flour tortillas
• 1 cup yogurt
• 2 fresh chilies, chopped
• 1 ripe avocado, peeled and pit removed
• 1/2 cup cheddar cheese, grated
• salt and pepper

Recipe

• 1 preheat the oven to 350.
• 2 heat oil in a frying pan and add onions, garlic and mushrooms, cooking for 2 minutes.
• 3 add water (or other options) and thyme and cook for 5-6 minutes.
• 4 if you are adding chicken, put it in at this point as well.
• 5 when most of the liquid has evaporated, set aside.
• 6 puree the cream, chilis and avocado until smooth.
• 7 take some of the mushroom mixture and roll it up into a tortilla.
• 8 place in an ovenproof dish then poor sauce over tortillas.
• 9 sprinkle the cheese over top.
• 10 bake until heated through, about 10 minutes.

Cheesy Vegetable Strata

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 8 slices bread
• 1 (16 ounce) bag frozen mixed vegetables (broccoli, green beans, pearl onions and red pepper, thawed and drained)
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 8 eggs
• 4 cups milk
• 1 teaspoon ground mustard (dry)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)

Recipe

• 1 cut each bread slice diagonally into 4 triangles. arrange half of the bread in ungreased rectangular pan, 13- by 9-inches. top with vegetables. sprinkle with cheese. top with remaining bread.
• 2 beat remaining ingredients until blended; pour over bread. cover and refrigerate at least 2 hours but no longer than 24 hours.
• 3 heat oven to 325 degrees f. cover and bake 30 minutes. uncover and bake about 45 minutrs longer or until knife inserted in center comes out clean. let stand 10 minutes before cutting.

California Zucchini Bake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 3 medium zucchini, thinly sliced
• 1/4 cup green onions with top, sliced
• 2 teaspoons salt
• 1/4 teaspoon garlic powder
• 2 teaspoons chili powder
• 7 ounces diced green chilies
• 3 cups cooked rice
• 1 cup sour cream
• 2 cups monterey jack cheese, shredded
• 1 large tomato, sliced
• salt and pepper

Recipe

• 1 saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently.
• 2 add green chilies, rice, sour cream and 1 cup of the cheese.
• 3 pour into a 9 x 13 casserole.
• 4 arrange tomato slices on top.
• 5 season with salt and pepper.
• 6 top with remaining cheese.
• 7 bake at 350 degrees for 20 to 25 minutes.

Chinese Take-out: Orange Chicken

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts (cubed to 1-inch)
• 1 cup cornstarch
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 eggs, lightly beaten
• 1 cup vegetable oil
• sesame seeds (optional)
• 1 -2 scallion, sliced (optional)
• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 2 -3 garlic cloves, minced
• 1 tablespoon orange zest
• 1 teaspoon thai hot sauce (sriracha, to taste)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper

Recipe

• 1 thoroughly mix together all the marinade ingredients. put chicken pieces into a large zip-lock baggie. add 1/2 cup of marinade to the baggie and seal, reserving the rest. toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
• 2 meanwhile, place beaten eggs in a bowl on the counter. place the 1 cup of cornstarch into a pie pan. put the 1 cup oil into a deep, heavy bottom skillet. place remaining, un-used marinade into a sauce pan.
• 3 remove chicken pieces from the marinade, and place on a plate. discard used marinade.
• 4 dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. gently press pieces to be sure they are coated. place chicken into the fridge for 1 hour to set the coating. edited: place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, i do not recommend leaving the chicken pieces in the pan of cornstarch.
• 5 after 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). boil 1-2 minutes and remove from heat.
• 6 heat oil in a deep, heavy bottom skillet over medium high heat. oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (sorry, i don't use a thermometer).
• 7 now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
• 8 when all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. serve immediately over rice and garnish with sesame seeds and scallions, if using.
• 9 enjoy!

County Fair Kettle Korn

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

Ingredients

• 2/3 cup unpopped popcorn
• 1/3 cup oil (you can use vegetable, corn, canola, olive...etc etc)
• 1/4 cup sugar

Recipe

• 1 you will need a large cooking pot. it should have a wide opening and be slightly shallow ( large, deep soup pots don't work as well.) make sure you have a lid that fits!
• 2 place 2/3 cup popcorn inside pot. the pot will be the perfect size if the popcorn just barely covers the entire bottom of the pot in one layer.
• 3 stir in 1/3 cup oil of your choice and cover with the lid. heat over ( medium for electric range, med-low for gas ) range, giving the pot a good shake every 60 seconds or so, until you hear the first kernel pop.
• 4 carefully uncover and add the 1/4 cup sugar, stir and re-cover with the lid. shake the pot every 20-30 seconds until popping slows to 2-3 pops every few seconds.
• 5 remove from heat and dump into large mixing bowl. while hot and sticky, salt to taste, stirring well.
• 6 enjoy!

Delicious Oven-baked Cranberry Barbecue Chicken (or Turkey Legs)

Total Time: 26 mins Preparation Time: 25 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 6 -8 chicken pieces
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• salt and black pepper
• 1 onion, chopped
• 1 -2 tablespoon minced fresh garlic (or to taste)
• 1 large celery rib, finely diced
• 1 pinch cayenne pepper (optional)
• 1 (16 ounce) can ocean spray whole berry cranberry sauce
• 1 cup favorite barbecue sauce

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 13 x 9-inch baking dish.
• 3 heat butter with oil in a large skillet over medium-high heat.
• 4 season the chicken with salt and pepper, then add to the skillet; cook on both side until lightly browned, then place the chicken skin-side up into the baking dish (leave the drippings in the pan).
• 5 add in the onion, celery, garlic and cayenne pepper (if using) adding in a little more oil if needed; sate for about 3 minutes; stir in the cranberry sauce and bbq sauce; bring to a light simmer, stirring until completey combined, then pour over the chicken.
• 6 bake uncovered for about 50 minutes or until chicken is tender and cooked through, basting with the sauce a couple times during baking.
• 7 delicious!

Courgette & Parmesan Cakes (zucchini)

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

Ingredients

• 400 g courgettes (small)
• 1 tablespoon butter (for greasing)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 eggs
• 142 ml single cream
• 50 g parmesan cheese, grated
• salt and pepper, to taste

Recipe

• 1 preheat oven to 190c/375°f butter a 12-hole muffin tin. thinly slice courgettes.
• 2 heat oil and butter over medium heat in a large frying pan, add the courgettes and fry quickly, 2-3 minutes. remove from pan and leave to cool.
• 3 lightly beat the eggs, then beat in the cream, and salt and pepper as desired. stir in 3/4 of the parmesan.
• 4 divide and line courgettes among the muffin tin, pour over egg mix, then sprinkle with remaining parmesan.
• 5 bake 15-20 minutes, until risen and golden.
• 6 can be served warm or at room temperature.

Creamy Corn (slow Cooker)

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 (16 ounce) packages frozen corn
• 1 (8 ounce) package cream cheese, cubed
• 1/3 cup butter or 1/3 cup margarine, cubed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 combine all ingredients in slow cooker.
• 2 cover and cook on low for 4 hours or until cheese is melted.
• 3 stir well before serving.

Classic Mole Poblano Sauce With Chicken

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 dried pasilla peppers, stems and seeds removed
• 4 dried new mexico chiles, stems and seeds removed
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 medium tomatoes, peeled and seeds removed, chopped
• 2 tablespoons sesame seeds
• 1/2 cup almonds
• 1/2 corn tortilla, torn into pieces
• 1/4 cup raisins
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• water or rum
• 3 tablespoons shortening or 3 tablespoons vegetable oil
• 1 cup chicken broth
• 1 ounce unsweetened chocolate square, to taste (or mexican chocolate, (or more)
• 4 boneless skinless chicken breasts
• salt
• pepper
• paprika, to taste
• corn kernel
• cilantro
• tomatillo

Recipe

• 1 combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. puree small amounts of this mixture in a blender until smooth. (i added a small of amount of water or rum each time to make it smooth.).
• 2 melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. add the chicken broth and chocolate and cook over a very low heat for 45 minutes. the sauce should be very thick. the remaining sesame seeds are used as a garnish.
• 3 season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. ladle mole sauce over each breast and scatter the tops with warm corn kernels. garnish with cilantro leaves, thin slices of tomatillo.

Broccoli Quiche

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

Ingredients

• Servings: 6
• 1 head broccoli, broken to small florets
• 1 (8 ounce) can mushroom stems and pieces, drained
• 8 ounces shredded swiss cheese
• 3 eggs
• 1 cup half-and-half or 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 (9 inch) deep dish pie shells

Recipe

• 1 preheat oven to 350-degrees.
• 2 place broccoli and mushrooms in crust and sprinkle cheese over.
• 3 in a bowl, beat together eggs, milk and seasoning.
• 4 pour over cheese.
• 5 bake for about 50 minutes or until set. let stand a few minutes before serving.

Creamy Coleslaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup sugar
• 3/4 teaspoon season all salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 1 (16 ounce) bag coleslaw mix
• 1/4 cup chopped red onion
• 1/4 cup chopped celery

Recipe

• 1 place cole slaw mix, onion and celery in a large bowl. mix the remaining ingredients and pour over vegetables. mix together and refrigerate until serving.

California Vegetable Wraps

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 16 inches whole wheat tortillas
• 2/3 cup hummus
• 1 cup seedless cucumber, sliced
• 1 cup shredded carrot
• 1 cup chopped radish
• 1/2 cup alfalfa sprout
• 1 teaspoon red wine vinegar
• 1/8 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 spread tortillas with hummus. top with vegetables.
• 2 drizzle with vinegar and sprinkle with salt and pepper. roll up like burritos.

Chinese Style Shrimp

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 2
• 12 large shrimp
• 1/4 teaspoon salt
• 4 dried chinese mushrooms
• 1/2 teaspoon sugar
• 6 straw mushrooms
• 1 teaspoon soya sauce
• 4 large mushrooms
• 2 tablespoons oyster sauce
• 1 green onion
• 1 tablespoon cornstarch
• 2 slices gingerroot
• 2 tablespoons water
• 4 cups vegetable oil
• 3 drops sesame oil
• 1 cup chicken stock
• pepper
• 1 teaspoon chinese wine

Recipe

• 1 shell and devein shrimps.
• 2 rinse thoroughly with cold water.
• 3 drain and pat dry.
• 4 soak the dried chinese black mushrooms in hot water for 20 minutes.
• 5 drain and pat dry.
• 6 remove and discard stems.
• 7 cut caps into triangular pieces.
• 8 set aside.
• 9 cut straw mushrooms in half and mushrooms into 4 slices.
• 10 set aside.
• 11 cut green onion in 2, separating the bulb from the green stems.
• 12 cut green stems into 1 inch pieces and set aside for garnish.
• 13 cut two 1/8 inch slices of ginger root and set aside with bulb of green onion.
• 14 in a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
• 15 do not let it smoke.
• 16 add shrimps and fry them until pink and curled.
• 17 drain and set aside.
• 18 deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
• 19 drain and set aside with shrimps.
• 20 in a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
• 21 add slices of ginger root and bulb of green onion.
• 22 discard any ginger root or onion that turns brown.
• 23 add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
• 24 mix thoroughly and bring sauce to a boil.
• 25 add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
• 26 mix corn starch with water.
• 27 add to the shrimp mixture and cook for 1 minute.
• 28 add sesame oil and pepper to taste.
• 29 spoon onto warm serving platter and sprinkle with green onions.

Best-ever Roast Chicken And Root Vegetables

Total Time: 1 hr 33 mins Preparation Time: 15 mins Cook Time: 1 hr 18 mins

Ingredients

• Servings: 4
• 1 roasting chicken (2-3 lbs)
• 1 lemon, halved
• 1 head garlic
• 1 bunch fresh thyme
• salt and pepper
• 1 teaspoon olive oil
• 5 carrots, peeled and sliced thick
• 3 parsnips, peeled and sliced
• 3 yellow onions, peeled and quartered
• 1/2 cup chicken broth

Recipe

• 1 put the carrots, parsnips and onions in the bottom of a big roasting pan. season with salt and pepper, and add to that the 1/2 cup of chicken broth.
• 2 then, remove the contents from the cavity of the chicken.
• 3 slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. truss the legs of the chicken.
• 4 season the outside of the chicken with olive oil, salt and pepper.
• 5 place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
• 6 put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). add more time if needed.
• 7 let rest for 10-15 minutes, carve and serve with the roasted vegetables.

Broccoli Quiche With Cheesy Crust

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

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup oil
• 2 -4 tablespoons milk, more as needed
• 1/2 cup shredded cheddar cheese
• 2 tablespoons poppy seeds (optional)
• 2 cups chopped broccoli
• 1 cup chopped summer squash (optional)
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 3 eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon salt
• fresh ground black pepper
• paprika

Recipe

• 1 preheat oven to 400. to make the pie crust, combine the flours, salt, sugar, cheese, and poppy seeds. make a well in the center, and add the oil and milk. stir until the mixture comes together in a ball, adding more milk as needed. press the mixture into the bottom and sides of pie plate. bake for 10-12 minutes or until lightly browned.
• 2 for the filling, saute the broccoli, summer squash, onion, and garlic in a little olive oil until the onion begins to soften and the vegetables are crisp-tender, about 5 minutes. spoon vegetables into pie crust. sprinkle the 1/2 cup cheese over top.
• 3 in a large bowl, whisk together the eggs, milk, chives, parsley, salt, and pepper. pour over vegetables in pie crust. sprinkle paprika over top.
• 4 reduce oven temp to 375. bake quiche for 35-45 minutes or until set. let quiche rest for 10 minutes before serving.

Bubba Gump's Beer-broiled Shrimp

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 lbs large shrimp, peeled and deveined
• 3/4 cup beer
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon worcestershire sauce, plus
• 1 teaspoon worcestershire sauce
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot sauce
• 6 skewers

Recipe

• 1 combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
• 2 cover and marinate in refrigerator 2-3 hours,stirring occasionally.
• 3 drain shrimp,discarding marinade.
• 4 thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
• 5 place skewers on a lightly greased rack of a broiler pan.
• 6 broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
• 7 turn and broil an additional 1-2 minutes or until shrimp turn pink.

Delicious Pot Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 -4 lbs roast
• flour
• salt and pepper
• 2 tablespoons oil
• 1 (10 1/2 ounce) can chicken broth
• 1 (6 ounce) can v8 vegetable juice
• 1/2 cup dry wine
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried basil
• 1 medium onion, cut up
• potato, peeled and cut into pieces
• carrot, peeled and cut into pieces

Recipe

• 1 heat oil in dutch oven.
• 2 coat meat with flour, salt and pepper to taste.
• 3 brown meat slowly, on all sides.
• 4 add chicken broth,v-8 juice,wine,worcestershire sauce and basil.
• 5 cover and simmer until meat is tender, about 2 hours.
• 6 may be cooked on top of stove, or in the oven at 325 degrees fahrenheit, or in a crock pot. cooking in the crock pot will take longer.
• 7 add onion, potatoes and carrots.
• 8 cover and cook about 45 minutes or until vegetables are tender.
• 9 make gravy from juices.

Broccoli Salad

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

Ingredients

• Servings: 6
• 2 bunches broccoli
• 5 scallions, chopped
• 1 lb bacon, cooked until crispy
• 1/2 cup golden raisin
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons vinegar

Recipe

• 1 mix mayonaise, sugar and vinegar together and put in refrigerator for 1/2 hour.
• 2 cut and flower broccoli, put in a large salad bowl.
• 3 add raisins and scallions.
• 4 break crispy bacon into small pieces and add to salad.
• 5 add dressing before serving.

Blueberry Banana Nut Oatmeal Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1/2 cup crisco vegetable shortening
• 1 cup granulated sugar
• 2 eggs
• 1 cup mashed banana
• 1/2 cup quick oats (i've used rolled oats and they're good too)
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries (i've been known to add up to a cup)

Recipe

• 1 cream shortening and sugar till fluffy.
• 2 add eggs one at a time, mixing well.
• 3 stir in banana.
• 4 combine remaining ingredients, stirring gently.
• 5 add dry ingredients to wet ingredients, mixing just until moistened.
• 6 turn into a greased and floured loaf pan.
• 7 bake at 350*f for 50-55 minutes until toothpick comes out clean.
• 8 cool in pan for 10 minutes; remove from pan and cool on wire rack.

Countryside Potato Salad

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

Ingredients

• Servings: 4
• 3 potatoes, cooked in skins and still hot
• 2 garlic cloves, smashed and chopped
• 3 tablespoons wine vinegar
• 1/2 cup olive oil
• 10 slices salami, cut into julienne
• 4 tablespoons red onions, chopped
• 2 green onions, chopped
• 1 tablespoon parsley, chopped
• 4 tablespoons pimentos
• salt and pepper

Recipe

• 1 place garlic vinegar, olive oil in a bowl.
• 2 season with salt and pepper, whisk together for about a minute.
• 3 peel and slice potatoes thick, place in mixing bowl.
• 4 add remaining salad ingredients, and toss.
• 5 pour vinaigrette and toss again.
• 6 season again if needed, and marinate 15 minutes before serving.

Cheesy Rice With Mushrooms And Peas

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

Ingredients

• Servings: 6
• 3 tablespoons natural grapeseed oil
• 1 onion (diced)
• 8 ounces mushrooms (sliced)
• 1 1/2 cups arborio rice
• 3 cups vegetable broth, low sodium
• 2 teaspoons garlic & herb seasoning mix (wildtree garlic &herb blend)
• 2 teaspoons spaghetti sauce, spice (wildtree hearty spaghetti sauce blend)
• 2 tablespoons dijon mustard
• 3/4 cup grated parmesan cheese
• 1/2 cup frozen peas (thawed)
• 1 tablespoon butter
• chives (for garnish)

Recipe

• 1 heat natural grapeseed oil in a large pot over medium heat. add the onion and sauté 5 minutes. add the mushrooms and cook until browned, about 8-10 minutes.
• 2 add the rice and cook 1 minutes or until lightly toasted.
• 3 stir in the vegetable broth, garlic & herb blend, hearty spaghetti sauce blend, and dijon mustard.
• 4 bring to a boil. cover, reduce heat to a simmer, and cook for 20-25 minutes or until rice is tender and liquid is absorbed.
• 5 stir in the parmesan, peas, and butter. serve, garnish with chopped chives.

Chinese Style Meatballs

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

Ingredients

• Servings: 6
• 2 lbs lean ground beef
• 2 eggs, slightly beaten
• 1/2 teaspoon ground ginger (i used more)
• 2 tablespoons vegetable oil
• 1 (341 ml) jar vh garlic sauce
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 green onions, thinly sliced

Recipe

• 1 in a bowl, combine meat, eggs and ginger. shape into balls.
• 2 in a non-stick skillet or wok, cook meat until browned. add vh garlic sauce and bring to a boil. cover and simmer for approximately 20 minutes.
• 3 dilute cornstarch in cold water and stir into meat ball mixture. cook until sauce thickens.
• 4 serve with rice and garnish with green onions.

Cheesy Red Beans And Rice

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

Ingredients

• Servings: 8
• 6 cups cooked rice
• 1 (28 ounce) can crushed tomatoes with basil
• 1 (15 ounce) can red kidney beans (save liquid)
• 1 large red bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon vegetable oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (8 ounce) package mild cheddar cheese, shredded

Recipe

• 1 prepare rice according to package directions.
• 2 combine vegetable oil, bell pepper, onion, garlic, salt, pepper, and chili powder in large frying pan and sauté until pepper and onion are almost done.
• 3 add kidney beans and liquid to pepper and onion mixture.
• 4 continue to cook until pepper and onion are done.
• 5 add crushed tomatoes and pepper and onion mixture to pot with rice.
• 6 simmer until heated through and most of liquid has been absorbed by rice.
• 7 serve topped with shredded cheddar cheese.

Calves Liver And Onions

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

Ingredients

• Servings: 4
• 1 lb calf liver
• salt and pepper
• 3/4 cup flour
• 1/2 cup vegetable oil
• 2 medium onions, sliced

Recipe

• 1 cut liver in small serving size pieces.
• 2 salt and pepper pieces.
• 3 in a 12 inch skillet heat vegetable oil.
• 4 make sure it is good and hot (i use medium high).
• 5 lightly roll pieces in flour.
• 6 saute in hot oil till brown on one side, turn and brown the other side.
• 7 about 4 minutes per side.
• 8 remove from skillet and keep warm.
• 9 add onions to skillet and fry about 5 minutes till crisp tender.
• 10 put onions over liver and serve.

Creamy Corn Or Pea Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 4 cups drained canned corn niblets (or use both!) or 4 cups frozen thawed peas (or use both!)
• 1 small red onion, chopped (or thinly sliced)
• 2 cups chopped cucumbers (peeled and seeds removed)
• 1 stalk celery, finely diced
• 2 roma tomatoes, chopped
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 tablespoons sugar
• 1 teaspoon mustard powder
• 1 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup vinegar
• 1 teaspoon seasoning salt (or to taste)
• 1/2 teaspoon garlic powder (optional)

Recipe

• 1 place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (do not add in the tomatoes you will add them in just before serving) toss to combine.
• 2 mix all the dressing ingredients together until well combined.
• 3 pour over the veggies; mix well to combine.
• 4 season with black pepper and more salt if needed.
• 5 cover and chill for a few hours to blend the flavors.
• 6 just before serving add in the chopped tomatoes.

Courgette And Ricotta Fritters

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

Ingredients

• Servings: 4
• 1/2 teaspoon saffron
• 1 lemon, juice of
• 4 tablespoons olive oil
• 6 plum tomatoes, skinned and deseeded
• 4 courgettes, grated
• 2 tablespoons sea salt
• 250 g ricotta cheese
• 1 teaspoon fresh rosemary, chopped
• 1 egg yolk
• 100 g vegetarian parmesan cheese, grated
• 25 g plain flour
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• oil (for deep frying)

Recipe

• 1 chop the tomatoes and place in a bowl with the other ingredients and leave to stand.
• 2 mix together the courgettes and salt and leave to stand for 30 minutes rinse well and squeeze out as much water as possible.
• 3 beat together the egg, courgette, ricotta and rosemary. add the parmesan and mix to a wet but workable dough.
• 4 mix together the flour and herbs and form the dough into 8 patties. dredge in the flour.
• 5 heat the oil and fry the fritters for 4 mins each side and drain. serve with the tomato and saffron sauce.

Chinese Style Spinach

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

Ingredients

• Servings: 6
• 4 bunches fresh spinach (about 2 3/4 lbs)
• 3 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 1/2 teaspoon soy sauce (may add more to taste, i just don't like it so salty)
• 1/4 teaspoon sugar

Recipe

• 1 remove the stems from the spinach; wash leaves thoroughly, and pat dry. tear the spinach into bite-sized pieces.
• 2 heat the oil in a large dutch oven or wok over high heat. add the garlic; and saute 1 minute. add the spinach; stir until coated with oil.
• 3 add the soy sauce and sugar; saute 2 minutes.
• 4 serve immediately.

Delicious Oven Baked Rosemary & Garlic Fries / Chips

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

Ingredients

• Servings: 2
• 2 large potatoes
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 garlic cloves
• extra virgin olive oil

Recipe

• 1 slice the potatoes into fries (chips for those in the uk!) leave the skins on! then, rinse under cold water and leave to drain on one side.
• 2 pull leaves off of thyme and rosemary and discard stalks.
• 3 slice and chop garlic cloves.
• 4 slice up thyme and rosemary a little to release the flavours.
• 5 add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat.
• 6 once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly.
• 7 pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat.
• 8 drain them on kitchen towel before serving.

Creamy Corn Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 shallots, chopped
• 1 tablespoon clarified butter
• 1 cup whole kernel corn, drained
• 1/2 cup dry wine
• 1/4 cup poblano chile, chopped fine
• 1 cup heavy cream
• salt
• pepper

Recipe

• 1 saute the shallots in the clarified butter in a 10 inch frying pan.
• 2 when tender, add corn and chilies.
• 3 cook a minute or two then add the wine.
• 4 boil to reduce by one-third.
• 5 stir in the cream and bring to a boil again.
• 6 season to taste with salt and pepper.
• 7 puree 2/3 of the corn sauce then stir back into remainder.
• 8 serve warm with seafood cakes.

Baked Lamb Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 lbs lamb ribs (2 full racks)
• 2 onions
• 2 stalks celery & leaves
• 2 carrots
• 2 bay leaves
• salt
• pepper
• 2 cups sweet baby ray's barbecue sauce

Recipe

• 1 place ribs, frozen or fresh, in large pot and add enough water to cover. add vegetables. heat to boiling. reduce heat to simmer, cover, and cook 1 hour.
• 2 remove ribs and cool enough to work with. meanwhile preheat oven to 350.
• 3 remove top fat and membrane layer and discard.
• 4 line broiler pan with foil. place 1/2 racks of ribs in pan. cover with barbecue sauce. cover pan with foil. bake 1 hour.
• 5 remove foil cover. add more barbecue sauce if desired. bake 30 minutes.

Brussels Sprouts With Pancetta And Maple Glaze

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1 cup small diced pancetta (about 4 ounces)
• 1/2 cup small diced shallot
• 3/4 cup sherry wine vinegar
• 3/4 cup maple syrup
• 1/4 cup light brown sugar
• 1 lb brussels sprout, quartered
• 1 teaspoon kosher salt

Recipe

• 1 preheat the oven to 475°f.
• 2 heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. add the shallot and sauté 2 minutes longer.
• 3 stir in the sherry vinegar, maple syrup, and brown sugar. bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. this will take 20-25 minutes.
• 4 while the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. stir to coat evenly coat. arrange them on a baking sheet in a single layer and roast 20-25 minutes.
• 5 toss the brussels sprouts with the glaze and serve hot.

Callaloo (creamy Spinach And Okra)

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

Ingredients

• Servings: 2
• 1 bunch spinach
• 2 cups okra
• 1 green peppers or 1 red pepper
• 1 large onion
• 5 garlic cloves
• 8 -13 ounces coconut milk
• 1 teaspoon salt
• 1 hot pepper (optional)
• 1 lemon

Recipe

• 1 wash and stem spinach and rip or chop leaves into medium sized pieces. wash okra de-stem and chop into smaller chunks. mince up your onion, garlic, hot pepper and sweet pepper.
• 2 heat a medium sized pot on med-high add in some oil.
• 3 when oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
• 4 add in your coconut milk starting with half a can and stir everything together.
• 5 add in your spinach, okra and sweet pepper. turn down heat and mix well letting the spinach welt. add more coconut milk if needed, you want to keep the coconut milk just below the food line.
• 6 cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
• 7 remove from heat and blend or mash everything together.
• 8 return to heat on low and add salt as needed.
• 9 serve on rice with lemon wedges and enjoy!
• 10 it makes a great side dish or a meal on it's own.

Chocolate Rum Cake Extreme

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups sugar
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 cup cocoa
• 3/4 cup rum
• 1/2 cup plain yogurt
• 3/4 cup vegetable oil
• 3 eggs
• 1 1/2 cups raisins, rough chopped
• 1/2 cup walnuts, chopped
• glaze
• 1 cup sugar
• 1/4 cup butter
• 1/4 cup rum
• 1/4 cup water

Recipe

• 1 put raisins into the 3/4 c rum and let soak over night.
• 2 preheat oven to 350f.
• 3 grease and flour a bundt pan.
• 4 put nuts evenly around the bottom of the pan.
• 5 in large bowl mix sugar, yogurt, oil and eggs and mix well.
• 6 stir in rum and raisins.
• 7 add dry ingredients and mix until smooth.
• 8 spread evenly in bundt pan
• 9 bake for 50 minutes.
• 10 pull cake from oven and set aside.
• 11 put all glaze ingredients into a sauce pan and bring to a boil.
• 12 boil for three minutes.
• 13 pour over still hot cake.
• 14 cool cake for 20 minutes.
• 15 invert and place on a plate.
• 16 enjoy.

Delicious Potato Salad

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

Ingredients

• Servings: 8
• 6 medium potatoes
• 1 tablespoon butter
• 1 onion, small
• 1/3 cup vinegar
• 1/3 cup water
• 1 tablespoon flour
• 1 pinch salt
• 3/4 teaspoon mustard
• 1 pinch pepper
• 1/2 cup sugar
• 1 cup cream

Recipe

• 1 boil potatoes, peel, cut up into small pieces.
• 2 add salt.
• 3 on the stove heat butter and cut up onion.
• 4 heat until sizzling.
• 5 add vinegar and water and bring to a boil.
• 6 in a separate dish mix flour, salt, pepper, mustard and sugar.
• 7 stir this into hot mixture and add cream.
• 8 pour over potatoes and mix thoroughly.
• 9 decorate with slices of hard boiled eggs and green pepper if desired.

Courgette And Leek Soup

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

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 leeks, chopped
• 900 g courgettes
• 1 1/3 liters vegetable stock
• 1 teaspoon rosemary

Recipe

• 1 heat the oil in a large pan . add the onion and leeks; cook for 5-10 minutes add courgettes and cook, stirring, for a further 5 minutes.
• 2 add stock and rosemary , then bring to the boil. season, reduce the heat and simmer for 20 minutes.
• 3 cool the soup slightly and whiz soup with a liquidizer until smooth.
• 4 this is now the stage where you freeze.
• 5 reheat the soup gently and serve with your favorite soup side.