Dijon Scalloped Potatoes

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 2/3 cup onion, chopped
• 2 teaspoons canola oil
• 1 (14 1/2 ounce) can vegetable broth (or chicken broth)
• 6 ounces cream cheese, cubed
• 1 tablespoon dijon mustard
• 3 medium russet potatoes, thinly sliced
• 2 medium sweet potatoes, thinly sliced
• 1 3/4 cups butter flavored crackers (more or less)
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons unsalted butter, melted
• 2 teaspoons fresh parsley, minced

Recipe

• 1 preheat oven to 350 degrees f & lightly coat the inside of a 13"x9" baking dish with cooking spray.
• 2 in a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
• 3 remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
• 4 in a 3 or 4 cup container, combine the crushed crackers, parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
• 5 bake, uncovered, for 50-60 minutes or until potatoes are tender.
• 6 remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.

Crabmeat Cobbler

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

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1/2 cup green onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup pimiento, chopped
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 2 tablespoons lemon juice, fresh
• salt, to taste
• cayenne, to taste
• 1 lb crabmeat, lump, picked over for shells and cartilage
• 8 biscuits, flaky, refrigerator-style (uncooked)
• 1/4 cup cheddar cheese, aged, grated

Recipe

• 1 preheat the oven to 400 degrees.
• 2 melt the butter in a medium-size saucepan over medium heat. add the green onions, celery and pimentos and cook, stirring, until the vegetables are just soft, about 6 minutes. blend in the flour. slowly add the half-and-half, stirring constantly, until the mixture is thick and creamy.
• 3 add the lemon juice and season with salt and cayenne. gently stir in the crabmeat. spoon the mixture into a lightly greased oval baking dish. arrange the biscuits over the mixture and bake until they are golden brown, 10 to 12 minutes. remove from the oven and sprinkle with the grated cheese. let sit for a few minutes while the cheese melts. serve warm.

Creamy Ranch Lamb Chops & Rice

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops, 3/4 inch thick
• 1 (10 3/4 ounce) can campbell cream of mushroom soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 3/4 cup milk
• 1 (1 ounce) package ranch dressing mix
• paprika
• ranch-style rice

Recipe

• 1 heat oil in skillet.
• 2 add chops and cook until browned.
• 3 add soup, milk and 1/2 pkg salad dressing mix.
• 4 heat to a boil.
• 5 cover and cook over low heat 10 minutes or until done.
• 6 sprinkle with paprika.
• 7 serve with ranch-style rice.
• 8 ranch-style rice: add remaining salad dressing mix to water when making rice.

Avocado Mayonnaise

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup avocado, pulp
• 1/2 cup mayonnaise
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 2 teaspoons lemon juice
• 2 teaspoons tarragon vinegar
• salt
• pepper
• 1/2 cup heavy cream

Recipe

• 1 put first 7 ingredients inot a food processor, blending until smooth.
• 2 add cream and blend to mix.
• 3 chill.
• 4 use within 2 days.

Chapatis

Total Time: 16 mins Preparation Time: 4 mins Cook Time: 12 mins

Ingredients

• 1/2 teaspoon salt
• 3 cups unbleached all-purpose flour
• 3/4 cup vegetable oil
• 1 -3 tablespoon vegetable oil
• 3/4-1 cup water

Recipe

• 1 in a large bowl,combine salt & 21/2 cups flour. add 3/4 cup oil and mix well. add water little by little stirring after each addition,until dough is soft. knead dough in bowl for 5-10 minutes.
• 2 sprinkle about 1/4 cup flour on a flat surface.take a 2-inch ball of dough and<with a floured rolling pin,roll out into a 1/8-inch-think circle the size of a saucer. repeat with remaining dough,sprinkling flat surface with flour if dough sticks.
• 3 heat 1 tablespoon oil over medium-high heat for 1 minute. fry chapatis 3-5 minutes per side or until brown.
• 4 remove from pan and let drain on paper towels. fry remaining chapatis,add more oil if necessary.
• 5 serve immediately or place in a covered container until ready to serve.

Diced Eggplant (aubergine) Salad

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

Ingredients

• Servings: 4
• 1 lb eggplant (firm)
• 2 teaspoons salt
• 2 tablespoons olive oil, divided
• 1 large garlic clove, peeled
• 1/2 teaspoon salt
• 1/2 cup green pepper, diced
• 1 tablespoon fresh flat leaf parsley, chopped
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons diced green chilies, canned, drained
• 2 small tomatoes, diced, seeded
• pepper, to taste

Recipe

• 1 peel eggplant and dice into 1/2 inch cubes.
• 2 sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
• 3 soak and rinse salted eggplant well, drain, and pat dry.(i soak at least twice in fresh, cold water to remove excess salt).
• 4 saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
• 5 set aside to cool.
• 6 mash garlic with 1/2 tsp salt to make a paste.
• 7 combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
• 8 add cooled eggplant, lime juice, and pepper.
• 9 stir gently to mix.
• 10 cover and refrigerate for 2-3 hours.

Chao Xiao Bai Cai (stir-fried Baby Bok Choy)

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

Ingredients

• Servings: 4
• 4 bunches baby bok choy
• 1 1/2 tablespoons vegetable oil
• 2 slices ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup water
• 1/4 teaspoon sesame oil

Recipe

• 1 wash the baby bok choy and drain. separate the stalks and leaves. cut the stalk diagonally and cut the leaves across.
• 2 heat wok and add oil. when oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. add the bok choy, adding the stalks first, and then the leaves. stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
• 3 add the water, cover the wok and simmer for about 2 minutes. stir in the sesame oil and serve.

Chili Vegetable Noodles

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

Ingredients

• Servings: 4
• 2 teaspoons sesame seeds, toasted
• 1/2 red chile, finely sliced
• 1 scallion, finely chopped
• 1/2 teaspoon chinese five spice powder
• 1 teaspoon sweet soy sauce
• 2 tablespoons sweet chili sauce
• 1 lb medium egg noodles
• oil (4 sprays)
• 7 ounces pak choi, broken into leaves
• 1 red pepper, deseeded and finely sliced
• 3 ounces shiitake mushrooms
• 7 ounces sliced bamboo shoots, in water, drained
• 7 ounces water chestnuts, in water, drained

Recipe

• 1 bring a pan of water to the boil and heat a non-stick wok until hot. mix together the sesame seeds, red chili, scallions, chinese 5 spice, soy sauce and sweet chili sauce. set aside.
• 2 plunge noodles into boiling water and cook until tender, according to packet instructions. drain.
• 3 spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. toss through the dressing and serve with the noodles.

Dikyet Bamya

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

Ingredients

• Servings: 7
• 2 lbs okra (small)
• 1 lb savoury minced beef
• 5 cloves garlic
• 2 cups tomato juice
• cooking oil
• salt, pepper & mixed spices

Recipe

• 1 lightly fry okra, crush garlic w/ salt and add to the savoury minced beef.
• 2 neatly arrange 1-2 layers of okra in the stewing pot.
• 3 cover with the savoury minced beef and top with another layer of okra.
• 4 pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed.
• 5 turn over onto serving dish.

Crabmeat Puffs

Ingredients

• Servings: 1
• 1 (6 ounce) package frozen crabmeat, thawed
• 6 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 40 wonton skins (about 1 lb.)
• 1 egg, slightly beaten
• to taste vegetable oil

Recipe

• 1 drain crabmeat thoroughly; remove cartilage. remove excess water by squeezing crabmeat;chop.
• 2 mix crabmeat,cream cheese,salt and garlic powder.
• 3 brush wonton skin with egg.place heaping teaspoonful of crabmeat mixture in center of wonton skin.
• 4 (cover remaining skins with plastic wrap to keep them pliable.) top with another wonton skin; press edges to seal.
• 5 brush egg on center of each side of puff.make a pleat on each of 4 sides,pressing to seal.
• 6 repeat with remaining wonton skins.
• 7 (cover puffs with plastic wrap to keep them from drying out.) when puffs are room temperature, heat vegetable oil (1 1/2 inches) in wok to 350 degrees ( i use a deep fryer). fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels.
• 8 serve with a sweet and sour sauce if desired.

Dill Chicken Breasts

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

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1 tablespoon all-purpose flour
• 1 pinch salt
• 1 pinch pepper
• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 1/4 cup wine or 1/4 cup chicken stock
• 1/3 cup whipping cream
• 1 tablespoon fresh dill
• 2 teaspoons chopped fresh chives or 2 teaspoons green onions
• 1/2 teaspoon lemon juice
• lemon slice (to garnish)
• dill sprigs (to garnish)

Recipe

• 1 dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• 2 in a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• 3 remove from the pan and keep warm.
• 4 pour off all the fat from the pan.
• 5 pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• 6 add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• 7 stir in the dill, chives, lemon juice, and salt and pepper to taste.
• 8 stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• 9 garnish with lemon slices and dill sprigs.

Diane's Corn Bake Plus

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

Ingredients

• 1/2 cup oleo, melted
• 1 (8 ounce) container french onion dip
• 1 egg
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 (8 1/2 ounce) box jiffy cornbread mix

Recipe

• 1 beat egg and add oleo, french onion dip, corn and corn bread mix.
• 2 pour batter into a 9 by 13 baking pan.
• 3 bake 40 minutes at 350 degrees.

Cape Cod Chopped Salad (ina Garten Back To Basics)

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

Ingredients

• Servings: 4
• 8 ounces thick-cut bacon, such as niman ranch
• 8 ounces baby arugula
• 1 large granny smith apple, peeled and diced
• 1/2 cup toasted walnut halves, coarsely chopped (see note)
• 1/2 cup dried cranberries
• 6 ounces blue cheese, such as roquefort, crumbled
• 3 tablespoons good apple cider vinegar
• 1 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 1/2 teaspoons dijon mustard
• 2 tablespoons pure maple syrup
• kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup olive oil

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 place a baking rack on a sheet pan and lay the bacon slices on the rack. roast the bacon for about 20 minutes, until nicely browned. allow to cool.
• 3 in a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• 4 for the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. slowly whisk in the olive oil.
• 5 chop the bacon in large pieces and add it to the salad. toss the salad with just enough dressing to moisten. sprinkle with 1/2 teaspoon salt and toss well. serve immediately.
• 6 note: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

Berry Cream Muffins

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

Ingredients

• Servings: 24
• 4 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups frozen raspberries or 3 cups blueberries
• 4 eggs, lightly beaten
• 2 cups sour cream
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Recipe

• 1 in a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. combine eggs, sour cream, oil and vanilla; mix well.
• 2 stir into dry ingredients just until moistened.
• 3 fill greased or paper-lined muffin cups two-thirds full. bake at 400 for 20-25 minutes or until toothpick comes out clean.

Chicken Masala Curry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 cups onions, thinly sliced
• 4 tablespoons vegetable oil
• 2 teaspoons garlic, minced
• 2 teaspoons ginger, fresh, minced
• 2 tablespoons coriander, ground
• 2 teaspoons cumin, ground
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons salt
• 2 cups tomatoes, fresh, chopped & drained or
• 1 (14 ounce) can tomatoes, chopped & drained
• 2 lbs chicken, boneless, sliced to large bite-size
• 1/2 cup water or 1/2 cup coconut milk

Recipe

• 1 in a wok, dutch oven or deep saute pan, fry onions in oil over medium high heat until the edges are nicely browned.
• 2 add garlic & ginger & continue stirring 2 minutes.
• 3 add ground spices (including salt) & fry another 2 minutes.
• 4 add tomatoes & fry over medium heat for 5 minutes.
• 5 add chicken & water (or coconut milk) & stir.
• 6 bring mixture to a simmer & reduce heat to low.
• 7 cover & simmer 20 minutes, then check.
• 8 if sauce is too thin, remove cover & simmer 10 minutes more.
• 9 if sauce is desired thickness, continue to simmer covered for 10 minutes.

Barley Quinoa Shitake Pilaf

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

Ingredients

• Servings: 1
• 1 cup pearl barley
• 3 1/4 cups vegetable broth
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 cup red quinoa
• 5 -6 small shiitake mushrooms

Recipe

• 1 wash and slice the mushrooms. place all the ingredients in a saucepan. bring the liquid to a boil. reduce heat and cover. cook for about 30 minutes or until the water has been absorbed and the barley is tender.
• 2 you may need to add a little extra water if the barley is not soft. set aside in a warm place until ready to serve.

Cherry Tomato And Watermelon Salad

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 pints cherry tomatoes, quartered
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons shallots, minced
• 1 tablespoon wine vinegar
• 2 tablespoons vegetable oil
• ground black pepper
• 1 cup watermelon, cut into 1/2-inch cubes, drained
• 1 cup feta cheese, crumbled
• 3 tablespoons mint leaves, roughly chopped

Recipe

• 1 toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. return tomatoes to bowl and set aside. strain tomato liquid through fine-mesh strainer into liquid a measuring cup, pressing on solids to extract as much liquid as possible.
• 2 bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. simmer until reduced to 3 tablespoons, 6 to 8 minutes. transfer mixture to small bowl and cool to room temperature, about 5 minutes. whisk in oil and pepper to taste until combined. taste and season with up to 1/8 teaspoon table salt.
• 3 add the drained watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Breakfast Frittata

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

Ingredients

• Servings: 9
• 1/2 cup green pepper, diced fine
• 1/2 cup onion, diced fine
• 8 eggs
• 2 cups shredded monterey jack pepper cheese
• 1 lb bulk lamb sausage
• 1/4 teaspoon black pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 scramble the sausage, onions and peppers. cook until the sausage is no longer pink and the vegetables are soft.
• 3 drain off all the grease and place in a 9x9 oven-safe casserole. beat the eggs and pepper and stir in the cheese.
• 4 spread the meat mixture evenly and pour the egg mixture over the meat.
• 5 bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.

Berry Crumble

Ingredients

• Servings: 4
• 3 cups fresh ripe berries
• 1/4 cup fruit juice concentrate
• 1/4 cup water
• 2 teaspoons cornstarch
• 3 berry oat-type snack bars (such as quaker)
• vegetable oil cooking spray
• non-fat ice cream (optional) or low-fat ice cream (optional) or yoghurt (optional)

Recipe

• 1 coat a 9" square baking pan with non-stick vegetable oil spray.
• 2 combine all ingredients in a mixing bowl.
• 3 pour into pan.
• 4 cover with an ovenproof lid or aluminium foil.
• 5 bake for about 35-40 minutes, until thick.
• 6 serve warm or cool.
• 7 add non or low fat yoghurt, if desired.

Cherry Tomato And Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 pint cherry tomatoes
• 1 small cucumber
• 1/4 cup rice wine vinegar
• 1 pinch sugar
• salt
• 1 tablespoon minced cilantro

Recipe

• 1 cut cucumber in half, quarter the halves and slice. stem the cherry tomatoes and slice in half.
• 2 combine all ingredients in a bowl and let stand at room temperature, stirring occasionally, for 20 minutes or so. serve at room temperature.

Chili Tofu

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

Ingredients

• Servings: 2
• 200 g tofu
• 4 tablespoons cornstarch or 4 tablespoons cornflour
• 2 tablespoons oil
• oil, to deep fry
• 2 medium onions
• 3 -4 garlic cloves
• 3 -4 green chilies
• 1 large red capsicum (bell pepper)
• 1/2 cup vegetable stock
• salt
• 1/2 teaspoon pepper powder
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce

Recipe

• 1 to start with, cut tofu into 1 inch diamond shaped pieces.
• 2 heat oil in a wok.
• 3 roll tofu pieces in cornflour.
• 4 now, deep fry them in hot oil on medium flame until the edges start to turn brown.
• 5 remove from wok, drain onto absorbent paper and keep aside.
• 6 blend 1 tbsp cornflour (this much will be leftover) in quarter cup of water.
• 7 keep aside.
• 8 peel onions and cut'em into thick slices.
• 9 peel, wash and crush garlic.
• 10 slice green chillies.
• 11 wash, halve, de-seed and cut capsicum into thick strips.
• 12 heat 2 tbsps.
• 13 oil in a wok.
• 14 add garlic and stir-fry for a minute.
• 15 add green chillies, onions and capsicum.
• 16 saute for a few minutes.
• 17 add tofu.
• 18 stir in stock.
• 19 add salt, pepper powder, soy sauce and chilli sauce.
• 20 stir well.
• 21 stir in the blended cornflour.
• 22 cook on high flame, stirring until the sauce thickens to coat the tofu and vegetables.
• 23 serve rightaway with hot rotis or naan or parathas or even kulchas!
• 24 enjoy your meal!

Creamy Ranch Lamb Chops & Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops, 3/4-inch thick
• 1 (10 3/4 ounce) can campbell's cream of mushroom soup
• 5 ounces milk
• 1 (1 ounce) package ranch dressing mix
• 1 dash paprika
• ranch-style rice

Recipe

• 1 heat oil in skillet. add chops and cook until browned.
• 2 add soup, milk and 1/2 pkg. salad dressing mix. heat to a boil. cover and cook over low heat 10 minute or until done. sprinkle with paprika.
• 3 serve with ranch-style rice.

Creamy Ranch Lamb Chops & Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops, 3/4-inch thick or 1 lb boneless lamb chop
• 1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 3/4 cup milk
• 1 (1 ounce) package ranch dressing mix
• paprika

Recipe

• 1 heat the oil in a 10-inch skillet over medium-high heat. add the lamb and cook until well browned on both sides.
• 2 stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. reduce th heat to low. cover and cook for 10 minutes or until the lamb is cooked through. sprinkle with the paprika.
• 3 serve with ranch-style rice.
• 4 ranch-style rice: heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. stir in 1 cup uncooked regular long-grain rice and cook according to package directions.
• 5 serving suggestion: serve with a vegetable blend. for dessert, serve chunky applesauce topped with cinnamon.

Cherry Swirl Brownies

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

Ingredients

• Servings: 20
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup chopped well-drained maraschino cherry
• 3 eggs
• 3 tablespoons water
• 1/2 cup vegetable oil
• 1 (21 1/4 ounce) package betty crocker supreme triple chunk brownie mix

Recipe

• 1 heat oven to 350 degrees.
• 2 spray bottom of 13"x9" pan with cooking spray.
• 3 beat cream cheese, sugar, cherries and one egg in medium bowl with spoon until smooth.
• 4 make brownie batter as directed on package; spread 1/2 of batter in pan.
• 5 spread cream cheese mixture over batter.
• 6 spoon remaining batter on top and spread gently to cover.
• 7 bake for 40-43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• 8 cool completely before cutting.
• 9 store covered in refrigerator.

Diane's Mexican Red Chile Sauce

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

Ingredients

• 6 ounces about 10-12 whole dried ancho peppers
• 3 cups hot water
• 1/4 cup tomato sauce or 1/4 cup tomato paste
• 1 small garlic clove (or to taste)
• 1/4 cup salad oil
• 1 1/2 teaspoons salt
• 1 teaspoon mexican oregano leaves, dried and crushed
• 1/4 teaspoon cumin (to taste)

Recipe

• 1 place chiles on a baking sheet. toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. if burned, chiles will become very bitter.
• 2 remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
• 3 place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. chill up to 1 week, or freeze for longer storage.

Cherry Tomato And Cheese Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups halved cherry tomatoes
• 1/2 cup chopped onion, scallions work well too
• 6 ounces cheddar cheese, cut into cubes
• 1/4 cup reduced-fat sour cream
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1 teaspoon tarragon
• 1/2 teaspoon garlic powder, not fresh garlic
• 1/2 teaspoon pepper
• salt, to taste

Recipe

• 1 place cut cherry tomatoes, onions (or scallions), and cubed cheese in a large bowl.
• 2 in a seperate bowl, whisk together the sour cream, mayo, vinegar, sugar, tarragon, garlic powder, pepper and salt; blend well.
• 3 pour the dressing over the salad and gently toss to coat.
• 4 serve chilled.

Cinnamon Raisin Flax Muffins

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• 3 eggs
• 1/4 cup vegetable oil or 1/4 cup greek yogurt
• 1/4 cup honey
• 2 tablespoons water
• 1 tablespoon vanilla
• 1 cup ground flax seeds
• 2 tablespoons cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2/3 cup raisins

Recipe

• 1 preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
• 2 beat eggs.
• 3 mix in water, honey, oil, vanilla.
• 4 mix in flax seeds, baking soda, baking powder, cinnamon.
• 5 let stand 5 minutes.
• 6 fold in raisins.
• 7 divide into 10 muffin cups.
• 8 bake 15-18 minutes.

Crabmeat Puff For 2

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

Ingredients

• Servings: 2
• nonstick cooking spray
• 1 tablespoon unsalted butter
• 1/2 large onion, finely chopped
• 1/2 medium stalk celery
• 1/2 medium green pepper
• 1 tablespoon all-purpose flour
• 1/2 teaspoon old bay seasoning
• 8 -10 ounces evaporated milk
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic pepper seasoning
• 2 (6 ounce) cans lump crabmeat, with juices
• 1/2-1 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350°f spray 1 qt baking dish with non-stick spray.
• 2 melt butter in a large skillet over medium heat. add onion, celery and green pepper. saute until onions are translucent, about 6 minutes. stir frequently.
• 3 add flour and stir until blended with vegetables. add old bay and stir once more. gradually add milk while stirring constantly until thick. remove from heat.
• 4 add egg, salt, peppers and crabmeat. stir to blend.
• 5 place mixture into casserole dish. sprinkle with cheese.
• 6 bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

Chanterelle And Sage Risotto

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

Ingredients

• Servings: 4
• 6 cups vegetable broth
• 2 tablespoons olive oil, divided
• 8 ounces chanterelle mushrooms, chopped
• 1 shallot, finely chopped
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 pinch fresh black pepper
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 2 tablespoons marsala wine
• 1/2 cup coarsely chopped toasted walnuts
• 2 tablespoons chopped fresh sage

Recipe

• 1 in a large saucepan, heat vegetable broth until hot. keep hot.
• 2 place a large saucepan over medium heat. add oil. sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
• 3 reduce heat. add rice and stir well to coat grains. add wine and marsala and stir until rice has absorbed liquid.
• 4 add 1 cup vegetable broth, stirring until liquid is absorbed. repeat until you have used up all of the liquid.
• 5 stir in walnuts and fresh sage. serve hot.

Barley Bake With Mushrooms

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 200 red onions (finely chopped)
• 15 g dried mushrooms (porcini and oyster)
• 100 g chestnut mushrooms (sliced)
• 250 g carrots (diced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 150 g barley
• 100 g leeks (sliced)
• 1 1/2 liters vegetable stock (hot)
• 1/2 teaspoon pepper
• 28 g sage (roughly chopped)
• 4 sprigs lemon thyme
• 175 ml ruby port

Recipe

• 1 method one:.
• 2 preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
• 3 place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked. check on it every so often in case it needs a little more water. under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
• 4 method 2:.
• 5 preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
• 6 heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan. add all other ingredients, inclduidng dried musrooms and their soaking water.
• 7 place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
• 8 serve on own as a risotto maybe with some parmesan or with roast meat or sausages.

Cantonese Style Tofu In Black Bean Sauce

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

Ingredients

• Servings: 4
• 1 lb tofu, cut into 1/2 inch pieces
• 3 tablespoons soy sauce
• 1 tablespoon garlic, minced
• 1 teaspoon toasted sesame oil
• 3 1/2 tablespoons oil
• 3 tablespoons fermented black beans, drained and minced
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon hot chili paste
• 2 onions, thinly sliced
• 1 red bell pepper, cored, and cut into thin julienne strips
• 1 yellow bell pepper, cored seeded and cut into thin strips
• 1/2 lb snow peas, ends snapped
• 1 1/2 cups vegetable broth
• 3 tablespoons soy sauce
• 3 tablespoons rice wine
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 3 tablespoons oil

Recipe

• 1 wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet on top. let them stand for 30 minutes to press out excess water. then cut them into slices about 1/2” thick and 2 1/2” long. put them in a bowl.
• 2 mix the soy sauce, garlic sesame oil and oil and combine together for a marinade and pour it over the tofu slices. toss lightly to coat, cover with plastic wrap, and let the tofu sit at room temperature for 30 minutes.
• 3 in a mixing bowl combine vegetable broth, soy sauce, wine, sugar and cornstarch and set aside until needed.
• 4 heat a heavy skillet and add 2 1/2 tbsp of the oil. when hot, arrange some of the tofu slices in the pan and sear over very high heat for 2 to 3 minutes on each side, or until golden brown. remove with a slotted spoon and drain. reheat the pan and continue frying the remaining slices. remove and drain.
• 5 heat the pan again, add the remaining 1 tbsp oil and heat until hot, about 30 seconds and then add the minced seasonings. stir-fry about 15 seconds, until fragrant, and then add the onions and bell peppers. toss lightly with a slotted spoon or spatula over high heat and cook about 2 minutes, until the onions and peppers are slightly tender. add the snow peas and the sauce, and toss lightly until the sauce has thickened. add the fried tofu slices and stir the vegetables and sauce with a spatula to coat them. scoop the tofu and vegetables onto a platter and serve with steamed rice.

Dijon-style Cornish Hens With Mustard Sauce

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 celery rib, chopped
• 1 large carrot, peeled and chopped
• 1 large red onion, sliced
• 2 cornish hens
• salt
• fresh ground black pepper
• 2 garlic cloves
• 1/2 cup dry wine
• 2 tablespoons dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon butter

Recipe

• 1 scatter the vegetables in a large slow cooker.
• 2 sprinkle the hens inside and out with salt and pepper to taste.
• 3 tuck a garlic clove inside the cavity of each one.
• 4 place the hens in the slow cooker.
• 5 pour the wine around the hens.
• 6 cover and cook for 6-8 hours, or until the hens are tender and cooked through.
• 7 remove the hens to a serving platter; cover and keep warm.
• 8 strain the cooking liquid into a medium saucepan.
• 9 bring the liquid to a boil and cook it over med-high heat until slightly reduced.
• 10 turn the heat down slightly and whisk in the mustards.
• 11 stir in the parsley and butter.
• 12 taste for seasoning and adjust.
• 13 pour the sauce over the hens and serve.

Creamy Ranch Lamb Chops & Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless lamb chops, 3/4 inch thick
• 1 (10 3/4 ounce) can campbell cream of mushroom soup ( or cream of mushroom with garlic soup)
• 1 cup milk
• 1 (1 ounce) package ranch dressing mix
• paprika

Recipe

• 1 heat oil in skillet.
• 2 add chops and cook until browned.
• 3 add soup, milk and 1/2 pkg. salad dressing mix.
• 4 heat to a boil.
• 5 cover and cook over low heat 10 minutes or until done.
• 6 sprinkle with paprika.
• 7 serve with ranch-style rice (see note below).
• 8 tips: ranch-style rice: add remaining salad dressing mix to water when making rice.
• 9 i've also made this using cream of mushroom with garlic soup and it was wonderful. the garlic adds a nice flavour!

Crab-filled Artichoke Bottoms With Mornay Sauce

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

Ingredients

• 6 large artichokes
• 2 lemon wedges
• 4 cups water
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 lb cooked crabmeat
• 1/4 cup minced scallion
• 1 teaspoon minced fresh dill
• 1 tablespoon lemon juice
• salt and pepper
• 1/4 cup heavy cream
• 1 egg yolk
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 11 1/4 cups milk, scalded
• 1/4 cup grated gruyere cheese
• 1/4 cup grated parmesan cheese
• salt and pepper
• 1 pinch nutmeg

Recipe

• 1 artichoke bottoms: snap off artichoke stems. snap off tough outer leaves and cut off tender inner leaves. trim reamaining green parts with veggie peeler. rub exposed surfaces with lemon wedges to prevent discoloration.
• 2 bring water, lemon juice, salt and olive oil to boil. add artichokes and boil until tender, about 20 minutes. remove artichokes and cok. reserving water. when cool enough to handle, remove chokes with spoon and return bottoms to cooking water t keep warm until ready to fill.
• 3 crab filling: mix all ingredients and set aside.
• 4 mornay sauce: beat cream and egg yolk until well comnbined.
• 5 melt butter over medium-low heat in small saucepan. stir in flour and cook 2 minutes, stirring constantly and taking care not to burn. add milk and brin to gentle boil over medium-high heat while stirring. lower heat and simmer 1 minute. stir in gruyere and half the parmesan and cook, stirring, until cheeses melt. salt and peper to taste and add nutmeg. remove from heat and beat in cream-egg mixture. stir 1/4c sauce into crab mixture.
• 6 to assemble: line baking sheet with foil and butter it. place warm artichoke bottoms on baking sheet and divide crab mixture among them. spoon mornay sauce over and sprinkle with remainig parmesan. broil 4 inches from heat for 4 minutes, until heated through and nicely browned.

Char-grilled Eggplant & Roasted Tomato Salad W. Feta Cheese

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

Ingredients

• Servings: 4
• 2 medium eggplants
• 8 small plum tomatoes
• 7 ounces crumbled feta cheese
• 8 tablespoons extra virgin olive oil (you may need more for brushing the eggplant)
• 1 tablespoon torn fresh basil leaf (or more to taste)
• 2 tablespoons balsamic vinegar
• 4 ounces assorted salad leaves
• 7 fluid ounces creme fraiche (or use sour cream if you can't find it)
• paprika
• salt & freshly ground black pepper

Recipe

• 1 pre-heat the oven to 400°f.
• 2 cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. season well, and drizzle with 1 tbsp olive oil. place them on the top shelf of the oven and roast for 50 -60 minutes. remove them from the oven and let them cool.
• 3 while the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. leave them for 20 minutes to draw out some of the moisture and bitterness. blot them with paper towels.
• 4 brush them on both sides using 1 tbsp of the olive oil and season with black pepper.
• 5 brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
• 6 pour the remaining 6 tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. leave them to marinate.
• 7 when you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. finally, put 1 tbsp of creme fraiche on top of each salad and spinle with a little paprika.
• 8 as you can see, this has some room for playing around with. you could certainly use more feta if you wish, or omit the salad greens -- we never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! but it was still amazing.

Cape Malay Mango Atjar - South African Mango Chutney

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

Ingredients

• 1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
• 500 ml vinegar
• 250 g sugar
• 200 g blanched almonds, chopped
• 2 onions, peeled and sliced
• 2 tablespoons peeled chopped fresh gingerroot
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard seeds
• 2 garlic cloves, peeled and crushed
• 5 peppercorns
• 1 teaspoon salt

Recipe

• 1 place all the prepared vegetables, fruit and spices into a large preserving pan.add the sugar and vinegar, and stir well.
• 2 boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (it can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
• 3 the mixture should have reduced to a runny jam like consistency when the atjar is done.
• 4 pour into clean, hot jars and seal.
• 5 store in a cool, dark and dry place.

Channa Masala

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

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 medium onions (peeled and minced)
• 1 clove garlic (peeled and minced)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes
• 1 cup water
• 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 teaspoons ground roasted cumin seeds
• 1 tablespoon amchoor powder
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 lemon (juiced)
• 1 fresh, hot green chili pepper (, , minced)
• 2 teaspoons grated fresh ginger

Recipe

• 1 heat oil in a large skillet.
• 2 add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
• 3 turn heat to medium-low.
• 4 add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
• 5 stir for a few seconds.
• 6 add the tomatoes.
• 7 cook the tomatoes until browned lightly.
• 8 add chickpeas and a cup of water and stir.
• 9 add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
• 10 cook covered for 10 minutes.
• 11 remove the cover add the minced chili and ginger.
• 12 stir and cook uncovered for 30 seconds.

Champignon Carpaccio

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 300 g large fresh champignon mushrooms
• 2 -3 tablespoons lemon juice
• 2 tomatoes
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 spicy green pickled pepper
• 1 bunch fresh basil
• 50 g parmesan cheese, shavings
• 1/4 teaspoon salt, some black pepper

Recipe

• 1 sprinkle some lemon juice on a large flat dish. wash and wipe mushrooms dry, slice them thinly. place the slices overlapping on the dish and sprinkle some more lemon juice over them.
• 2 remove the seeds from the pepper. chop basil, tomatoes, and a pepper finely.
• 3 mix vinegar with olive oil and pour over the chopped vegetables. add salt and pepper and mix well.
• 4 pour the salsa over the champignons. leave to marinate 30 minutes to an hour. scatter some parmesan shavings on top and decorate with chives.

Barley Morocco

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

Ingredients

• Servings: 6
• 4 cups hot cooked pearl barley, recipe follows
• 1 tablespoon olive oil
• 1 cup sliced onion
• 1/2 cup sliced celery
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 medium zucchini, sliced
• 1 medium green pepper, seeded and cut into squares
• 1 cup broccoli floret
• 1 (15 1/2 ounce) can garbanzo beans, drained
• 2 cups vegetable broth
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• chopped cilantro, for garnish

Recipe

• 1 to cook barley: place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
• 2 bring to boil.
• 3 cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
• 4 makes about 4 cups.
• 5 to cook vegetables: heat oil in large heavy saucepan over medium heat.
• 6 add onions, celery and garlic.
• 7 saute 3 to 4 minutes.
• 8 add remaining ingredients except cornstarch mixture and garnish.
• 9 bring to boil.
• 10 cover and simmer 10 to 15 minutes or until vegetables are tender.
• 11 stir in cornstarch mixture and cook, stirring, until thickened.
• 12 spoon barley around the edge of a deep platter.
• 13 pour vegetables into center.
• 14 garnish, if desired, and serve.

Cherry Tomato Salad With Blue Cheese

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

Ingredients

• Servings: 4
• 2 pints ripe cherry tomatoes, quartered (about 4 cups)
• table salt
• 1/2 teaspoon sugar
• 1 medium shallots (about 3 tablespoon) or 2 green onions, minced (about 3 tablespoon)
• 1 tablespoon balsamic vinegar
• 2 teaspoons spicy brown mustard
• 4 teaspoons honey
• 2 tablespoons vegetable oil
• ground black pepper
• 1/2 cup roughly chopped pecans, toasted
• 2 ounces blue cheese, crumbled (about 1/2 cup)

Recipe

• 1 toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. return tomatoes to bowl and set aside.
• 2 strain tomato liquid through fine-mesh strainer into liquid measuring cup. bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. simmer until reduced to 3 tablespoons, 8 to 10 minutes. remove pan from heat and cool mixture to room temperature, about 5 minutes. whisk in oil and black pepper to taste until combined. taste and season with up to 1/8 teaspoon table salt.
• 3 add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.

Dijon Pesto Zucchini Muffins

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

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs, beaten
• 3/4 cup milk
• 1/4 cup olive oil
• 1 cup finely shredded zucchini
• 2 cups firmly packed washed fresh basil leaves
• 1 cup firmly packed washed fresh parsley
• 1/4 cup slivered almonds
• 1/4 cup grated parmesan cheese
• 3 garlic cloves, coarsely chopped
• 1/2 cup honey dijon mustard
• 1 tablespoon worcestershire sauce
• 2/3 cup olive oil

Recipe

• 1 preheat oven to 425°f.
• 2 combine flour, nuts, baking powder and salt in large bowl; set aside. whisk together eggs, milk, pesto sauce and oil in medium bowl until blended. stir in zucchini. pour egg mixture into dry ingredients. stir just until dry ingredients are moistened. (do not overmix.) spoon batter into 12 greased 2-1/2-inch muffin cups.
• 3 bake 20 to 23 minutes until toothpick inserted into muffin centers comes out dry. cool completely on wire rack.
• 4 to prepare dijon pesto sauce, place basil, parsley, almonds, cheese and garlic in food processor. cover and process until finely chopped. add mustard and worcestershire; process until well blended. gradually add oil in steady stream, processing until thick sauce forms.

Cherry Tomato Clafoutis

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

Ingredients

• Servings: 4
• 14 ounces cherry tomatoes
• 3 tablespoons fresh flat-leaf parsley, chopped (or snipped fresh chives or finely shredded fresh basil)
• 1 cup gruyere cheese, grated
• 1/3 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 tablespoons sour cream
• 1 cup milk
• salt and pepper

Recipe

• 1 lightly grease an oval ovenproof dish. arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
• 2 put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. season with salt and pepper.
• 3 gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. cover top with foil if it browns too much before the batter sets. if serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.

Crabmeat Stuffing

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

Ingredients

• Servings: 10
• 15 slices bread
• 1 lb claw crabmeat
• 1 lb lump crabmeat
• 1 cup whipping cream
• 1/2 cup dry sherry
• 1 1/2 teaspoons old bay seasoning
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon pepper
• 2 teaspoons hot sauce
• 1 1/2 teaspoons dijon mustard
• 2 cups shredded provolone cheese or 2 cups shredded swiss cheese
• 3/4 cup minced celery
• 3/4 cup chopped green bell pepper
• 5 green onions, sliced
• 1 tablespoon vegetable oil
• 1/4 cup mayonnaise

Recipe

• 1 cut bread slices into 3/4-inch squares.
• 2 place in a single layer on a baking sheet.
• 3 bake at 350 degrees for 10 minutes or until lightly toasted.
• 4 set aside.
• 5 drain crabmeat, removing any bits of shell; set aside.
• 6 bring whipping cream and sherry to a boil; boil 5 minutes.
• 7 stir in old bay seasoning and next 5 ingredients.
• 8 gradually add cheese, stirring until blended.
• 9 set aside saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently spoon into a 13*9-inch baking dish coated with cooking spray.
• 10 bake at 350 degrees for 40 minutes or until bubbly.

Barley Pilaf With Beans & Broccoli

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1 1/2 cups vegetable broth
• 3/4 cup quick-cooking pearl barley
• salt
• 2 cups small broccoli florets
• 1 (16 ounce) can beans

Recipe

• 1 cook onions in oil until soft.
• 2 add broth and barley and bring to a boil.
• 3 add salt, cover, and simmer on low 5 minutes.
• 4 add broccoli, cover and simmer until brocooli is tender, about 5 more minutes.
• 5 stir in beans and heat until hot.

Dijon Potato Salad With Bacon

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

Ingredients

• Servings: 6
• 2 lbs potatoes
• 3/4 cup mayonnaise
• 2 tablespoons dijon mustard
• 10 slices bacon, cooked and crumbled
• 1/3 cup scallion, chopped

Recipe

• 1 cook the potatoes and cube while still warm.
• 2 in a large bowl mix together mayonnaise and dijon mustard.
• 3 add potatoes, bacon, and scallions to mayonnaise mixture.
• 4 toss gently to coat well.
• 5 refrigerate.

Dijon Potato Salad With Green Beans

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

Ingredients

• Servings: 8
• 3 lbs yukon gold potatoes (or baby 's)
• 1 lb green beans (trimmed)
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard (whole grain)
• 1 shallot (minced)
• 3 tablespoons red wine vinegar
• fresh black pepper (20-30 grinds)
• 1/3 cup parsley (finely chopped)

Recipe

• 1 place potaotes in a large pot, cover with cold water, salt, bring to boil until potaotes are fork tender; about 20 min., drain rinse under cold water.
• 2 bring another pot of salt water to boil, add beans, cook 5-8 minute or until they turn bright green, strain, and run them under cold water to stop cooking.
• 3 in a mixing bowl combine remaining ingredients, whisk until smooth.
• 4 cut potatoes in half lengthwise ,then into rough 1 ince chunks, cut beans in half, toss potato chunks in the dressing and then toss in beans and parsley.
• 5 serve cold or warm.

Cantonese Chow Mein

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

Ingredients

• Servings: 4
• 1 cup chicken broth
• 4 teaspoons cornstarch
• 3 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 teaspoon black bean sauce
• 1 tablespoon cooking oil
• 12 ounces ground lamb
• 3 garlic cloves, minced
• 1 red pepper, cubed
• 1 lb fresh mushroom, quartered
• 3/4 cup celery, sliced
• 1 cup pea pods
• 5 green onions, thinly sliced
• 8 ounces chinese egg noodles
• 10 cups boiling water
• 1 1/2 tablespoons cooking oil
• 1 tablespoon light soy sauce

Recipe

• 1 stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
• 2 cook noodles in boiling water for 2 minutes and drain.
• 3 heat wok or large pan over medium heat until hot and add cooking oil. add noodles, spread out and drizzle soy sauce over them. cook for 3 to 5 minutes. adjust the heat if necessary to prevent burning.
• 4 slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. cook for 3 to 4 minutes until noodles are crisp and golden. set aside.
• 5 heat wok to medium high heat and add cooking oil. add ground lamb and garlic and stir-fry for 1 minute.
• 6 add red pepper, mushrooms and celery and stir-fry for 2 minutes.
• 7 add pea pods and green onions and stir-fry for 1 minute. stir cornstarch mixture and stir into the vegetables until boiling and thickened.
• 8 arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.

Crabmeat Cheesecake With Pecan Crust (creole)

Total Time: 1 hr 43 mins Preparation Time: 45 mins Cook Time: 58 mins

Ingredients

• Servings: 8
• 3/4 cup pecans
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 tablespoons ice water
• 1/2 small onion, finely diced
• 4 ounces fresh lump crabmeat, picked over for shells
• 8 ounces cream cheese, room temperature
• 3 tablespoons plain yogurt
• 3 tablespoons sour cream
• 2 eggs
• 1 dash salt, to taste
• 1 dash pepper, to taste
• 1/4 teaspoon hot sauce (to taste)
• 2 tablespoons shallots, chopped
• 4 ounces mushrooms, sliced (mixed wild & exotic)
• 1 tablespoon lemon juice
• 3 ounces worcestershire sauce
• 1 ounce hot sauce
• 3 ounces heavy whipping cream
• 3 tablespoons unsalted butter, room temperature
• 24 crab, claw fingers
• 1 dash salt, to taste
• 1 dash black pepper, to taste

Recipe

• 1 for the pecan crust: preheat oven to 350 degrees f.
• 2 grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
• 3 add butter, working it into the flour until there are crumbs the size of small peas.
• 4 toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [the dough will remain fairly crumbly].
• 5 starting with the sides, & then the bottom, press the dough into a 9" tart pan.
• 6 bake crust for about 20 minutes, then allow it to cool before filling. meanwhile, reduce oven temperature to 300 degrees f.
• 7 for the filling: cook the onion in a little butter over medium heat until translucent.
• 8 add crabmeat & cook just until heated through, then remove from heat & set aside.
• 9 in a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. after that add the eggs one at a time.
• 10 fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
• 11 pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
• 12 for the garnish: saute shallots until translucent, then add mushrooms and 'sweat' until just cooked through.
• 13 add lemon juice, worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
• 14 add heavy cream & cook until reduced by half, then whisk in the butter.
• 15 in a separate saute pan, add crab claw fingers. salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
• 16 each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

Breakfast Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 teaspoons vegetable oil
• 1 red onion
• 1 clove garlic
• 1/4 cup red peppers or 1/4 cup green pepper
• 2 cups finely chopped ham
• 10 tortillas
• 2 cups shredded cheddar cheese
• 4 eggs or 6 egg whites
• 2 cups milk
• 1 tablespoon flour
• 1/4 teaspoon tabasco sauce

Recipe

• 1 combine oil, onion, garlic and peppers in a small fry pan and sauté for five mins.
• 2 stir in ham and divide evenly between tortillas and roll up and place seem side down in a 9x13 baking pan.
• 3 in a bowl blend remaining ingredients and pour over tortillas.
• 4 cover and let stand refrigerated for 12 hours.
• 5 remove from fridge and let stand for 30 mins.
• 6 ,preheat oven to 350°f.
• 7 bake for 45 – 50 mins.
• 8 serve with salsa and sour cream for a memorable breakfast.

Apricot Cleansing Gel

Total Time: 2 hrs Preparation Time: 1 hr

Ingredients

• 1 tablespoon dried apricot, finely chopped
• 1/2 cup boiling water
• 1 cup vegetable based glycerine
• 1 tablespoon lecithin granules
• 1 teaspoon arrowroot
• 1/2 teaspoon borax

Recipe

• 1 place apricots in a bowl with boiling water, cover and steep for 30 minutes.
• 2 strain.
• 3 place apricot water in a bouble boiler over low heat and stir in glycerine.
• 4 add lecithin and arrowroot and gently stir until a smooth jelly is formed.
• 5 remove from heat.
• 6 whisk in borax and continue to beat until mix thickens and cools.
• 7 place in a clean glass jar or bottle.

Creamy Roasted Cauliflower And Artichoke Soup

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

Ingredients

• Servings: 4
• 1 head cauliflower
• extra virgin olive oil
• 1 cup artichoke heart, cooked
• 2 -3 cloves garlic, minced
• 4 cups vegetable stock (or substitute chicken broth or plain water)
• 1 cup light cream (or half and half, whole milk, or even heavy cream)
• zest of one lemon
• 2 -3 sprigs fresh thyme, leaves only, crushed
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 wash cauliflower then cut into flowerets.
• 3 in a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
• 4 place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
• 5 remove cauliflower pieces to a bowl with tongs; set aside. there should be some olive oil left on the baking sheet. very carefully pour the leftover oil into a soup pot or dutch oven.
• 6 add minced garlic to the oil in the pot and sauté over medium heat until just golden.
• 7 add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
• 8 remove pot from heat and let cool slightly. puree the soup until smooth using a food processor, blender, or immersion blender. return to pot.
• 9 gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. soup can be thinned with extra broth or water if desired. remove from heat when soup is heated through again.
• 10 enjoy!

Barley Tabbouleh

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

Ingredients

• Servings: 4
• 1 cup pearl barley
• 5 cups fat-free vegetables or 5 cups chicken broth or 5 cups water
• 2 tablespoons fresh lemon juice (to taste)
• 2 teaspoons olive oil
• 2 teaspoons dried oregano
• 1 cup vine-ripened tomato, diced
• 1 cup cucumber, skin on, diced
• 1 medium carrot, diced
• 1 medium onion, minced
• 1/2 cup fresh parsley leaves, chopped
• salt and pepper

Recipe

• 1 combine barley and broth in a large saucepan. set pain over high heat and bring to a boil. reduce heat to low, cover, and cook 45 minutes, until barley is tender.
• 2 drain any excess water and transfer barley to a large bowl. add lemon juice, olive oil, and oregano. toss to combine. add vegetables and parsley; toss again. season to taste with salt and pepper. serve warm or chilled.

Cherry Tomatoes And Cream

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

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 2 pints cherry tomatoes
• 1 pint heavy cream

Recipe

• 1 in a heavy skillet, melt the butter with the sugar and salt.
• 2 add the tomatoes and cook stirring until the tomato skins begin to split.
• 3 when they do begin to split, add the cream.
• 4 stir gently and serve.

Barley Leek Pilaf

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

Ingredients

• Servings: 2
• 1 leek, thinly sliced
• 2 tablespoons vegetable oil
• 1 cup quick-cooking barley
• 3 tablespoons raisins
• 3/4 teaspoon kosher salt
• 2 cups chicken stock
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped chives
• 1 small lemon, juiced and zested

Recipe

• 1 in medium sized pot heat, over medium high heat, the oil and saute the leek until just softened.
• 2 add the barley and continue sauteing for 2 minutes.
• 3 add salt, stock and raisins.
• 4 cook, covered, over medium heat until tender. approximately 12-15 minutes.
• 5 let stand 5 minutes.
• 6 stir in the chives, basil, lemon zest and juice.
• 7 adjust seasonings if necessary.

Dijon Lamb Steaks

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

Ingredients

• Servings: 4
• 1 lb boneless lamb chop
• 3 tablespoons soy sauce
• 1/4 cup dry wine
• 2 teaspoons sherry wine
• 1 tablespoon dijon mustard
• 1/8 teaspoon garlic powder
• 2 teaspoons vegetable oil

Recipe

• 1 place lamb chops in a shallow baking pan. combine remaining ingredients and pour over chops. marinate in the refrigerator, several hour or overnight, turning occasionally.
• 2 pre heat broiler or grill. place chops on a broiler pan or barbecue rack, reserving marinade. broil, turning once and basting occasionally with reserved marinade, until done to taste.

Creamy Roast Beef Sandwiches

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

Ingredients

• 1 cup onion, sliced, separated into rings
• 1 tablespoon butter
• 6 ounces cream cheese, cubed
• 1/2 cup milk
• 1 tablespoon prepared horseradish
• 6 pita breads, cut in half
• 1 lb deli roast beef, shaved
• 2 medium tomatoes, chopped
• 2 cups lettuce, shredded

Recipe

• 1 cook onions in butter in medium skillet on medium heat until tender, stirring frequently. add cream cheese and milk.
• 2 reduce heat to low and cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. stir in horseradish.
• 3 take the sauce of the heat and set aside.
• 4 fill pita pockets evenly with meat, tomatoes and lettuce.
• 5 drizzle with the horseradish sauce.
• 6 enjoy!

Creamy Reuben Soup

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

Ingredients

• Servings: 8
• 1 cup sauerkraut, well drained
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup unsifted flour
• 3 cups water
• 4 teaspoons beef bouillon or 4 beef bouillon cubes
• 1/2 lb cooked corned beef, shredded
• 3 cups half-and-half
• 1 (12 ounce) package swiss cheese, shredded
• 6 -8 slices rye bread or 6 -8 slices pumpernickel bread, toasted and cut into quarters

Recipe

• 1 in a large saucepan cook onion and celery in butter until tender.
• 2 stir in flour until smooth.
• 3 gradually stir in water and bouillon and bring to a boil.
• 4 reduce heat and simmer uncovered, 5 minutes.
• 5 add corned beef, saurkraut, half and half, and 1 cup cheese.
• 6 cook for 30 minutes, until slightly thickened, stirring frequently.
• 7 ladle into 8 oven proof bowls.
• 8 top each with toasted bread and 1/2 cup of cheese.
• 9 broil until cheese melts.

Cherry Tomato And Vegemite Tarts

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

Ingredients

• 2 sheets puff pastry, thawed
• 1 egg , lightly beaten
• 250 g punnet cherry tomatoes, halved
• 100 g button mushrooms, quartered
• 60 g cream cheese, diced
• 1 tablespoon vegemite
• 1 tablespoon honey
• 1/2 teaspoon dried rosemary

Recipe

• 1 cut each pastry sheet into 4 even squares. place onto lined oven trays and fold over 2cm of each edge to form a border around the edge of each square. cut slits along the border every 2-3 cm all the way around the square. brush lightly with the beaten eggwhite.
• 2 top the pastry squares with the tomatoes, mushrooms and cream cheese.
• 3 combine the vegemite, honey and rosemary and drizzle over each square.
• 4 bake at 200°c fan-forced for 12-15 minutes until base is crisp and golden.
• 5 serve immediately and enjoy.

Chicken Marsala

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

Ingredients

• Servings: 4
• 4 -6 chicken breasts, pounded out
• 3/4 cup marsala wine
• 2 (10 1/2 ounce) cans beef broth, if condensed add water
• 8 ounces mushrooms, sliced
• 2 garlic cloves
• flour
• salt
• pepper
• rice or egg noodles
• 1 egg
• 2 tablespoons butter
• 2 tablespoons vegetable oil or 2 tablespoons olive oil

Recipe

• 1 mix flour with salt and pepper.
• 2 dredge chicken breasts in egg, then add to flour mixture.
• 3 heat butter and oil in pan over medium-medium high heat.
• 4 saute' chicken breasts a few minutes on each side. do not cook all the way through.
• 5 take out chicken, add garlic and saute for 30 seconds. then add the mushrooms and saute' until brown.
• 6 add marsala wine and deglaze the pan.
• 7 add beef broth and simmer for approximately 15 minutes.
• 8 add chicken back into th pan, cover and simmer for about 10 minutes, or until chicken is cooked through.
• 9 serve with either rice or egg noodles.

Cherry Tomato Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 7
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat sour cream
• 1/3 cup seasoned rice wine vinegar
• 1 tablespoon lime juice
• 2 pints cherry tomatoes, halved
• 1 small seedless cucumber, thickly sliced (english)
• 3 tablespoons green onions, finely chopped
• 3 tablespoons fresh dill, finely chopped

Recipe

• 1 in a large bowl, whisk together mayonnaise, sour cream, vinegar and lime juice.
• 2 add tomatoes, cucumbers, onions and dill and toss gently to coat.

Champagne Vinaigrette And Mixed Green Delight

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 1/2 teaspoons dijon mustard
• 1/4 cup champagne vinegar
• 1 teaspoon honey
• 1 1/2 tablespoons water
• 1 cup extra virgin olive oil
• 1 large minced shallot
• 1/3 cup minced fresh basil
• 1 lb baby mixed greens
• 1 diced tomato
• 1/4 cup dried cranberries
• 1/4 cup diced dates
• 3 tablespoons pine nuts
• 1/4 cup fresh goat cheese

Recipe

• 1 combine mustard, vinegar, honey and water.
• 2 briskly whisk.
• 3 slowly add in olive oil, shallots and basil.
• 4 toss with mixed greens.
• 5 top with additional ingredients to taste.

Chana Punjabi (indian Chickpea Stew)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil or 1 tablespoon mild vegetable oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 small thai bird chili, chopped
• 2 large tomatoes, chopped
• 1 1/2 teaspoons paprika
• 1 teaspoon salt, to taste
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1 teaspoon fresh lemon juice
• 2 (15 ounce) cans chickpeas, drained
• 2 tablespoons minced cilantro
• cooked rice, for serving

Recipe

• 1 in a medium saucepan over medium-low heat, heat oil and add onion. saute until translucent and soft, about 5 minutes. add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. add tomatoes and 1/4 cup water. cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
• 2 puree mixture in blender or food processor until smooth. return to pan and place over medium heat. add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. add chickpeas and bring to a boil, then reduce heat to low.
• 3 cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. stir pan about every 10 minutes, adding water as needed to prevent burning. stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.