Chili-lime-cumin Beef Skirt Steak Skewers

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

• Servings: 3
• 1 beef skirt steak (about l-1 1/2 pounds)
• 8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
• 2 large fresh anaheim chilies, seeded,cut into 2 inch pieces
• 1 medium red onion, cut into 12 wedges
• 2 tablespoons olive oil
• salt and pepper
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped chipotle chile in adobo
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin

Recipe

• 1 cut beef steak crosswise into three equal pieces.
• 2 combine marinade ingredients in small bowl.
• 3 place beef and marinade in food-safe plastic bag; turn beef to coat.
• 4 close bag securely and marinate in refrigerator for one hour.
• 5 soak twelve 9-inch bamboo skewers in water for one hour; drain.
• 6 meanwhile, combine tomatillos,anaheim peppers and onion wedges in medium bowl.
• 7 drizzle with oil; toss to coat.
• 8 set aside.
• 9 alternately thread vegetables evenly onto six skewers.
• 10 remove beef from marinade; discard marinade.
• 11 insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• 12 place beef on grid over medium, ash-covered coals.
• 13 grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• 14 place vegetable skewers on grid around beef.
• 15 grill uncovered, 6 to 8 minutes or until tender, turning once.
• 16 cut beef between skewers to make individual servings.
• 17 season beef and vegetable skewers with salt and pepper as desired.
• 18 serve with red pepper-mango salsa or chipotle cream.

Chicken In Sherry Mushroom Sauce

Total Time: 42 mins Preparation Time: 10 mins Cook Time: 32 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can no-salt-added chicken broth
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• vegetable oil cooking spray
• 1 tablespoon margarine, melted
• 2 cups sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 cup dry sherry or 1/4 cup madeira wine
• 1 tablespoon chopped fresh parsley

Recipe

• 1 place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
• 2 combine flour, salt and pepper, sprinkle over chicken.
• 3 coat a large frypan with cooking spray and place over medium high heat until hot.
• 4 add chicken, cook 5 minutes on each side or until browned.
• 5 remove chicken from frypan, and set aside.
• 6 wipe drippings from frypan with a paper towel.
• 7 add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
• 8 add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
• 9 return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
• 10 remove chicken to a serving platter and keep warm.
• 11 cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
• 12 serve sherry mushroom sauce with chicken breasts.

Baked Round Steak In Barbeque Sauce

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 5 lbs round steaks, cut into 1-inch strips
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 3/4 cup distilled vinegar
• 1 tablespoon sugar
• 1/2 cup ketchup
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 325°f (165°c).
• 2 heat oil in a large skillet over medium heat. brown steak strips on all sides. with a slotted spoon, transfer steak strips to a baking dish. stir garlic into skillet; cook 5 minutes. add vinegar, sugar, and ketchup. them stir in the mustard, paprika, salt and pepper; and simmer 3 minutes. pour sauce over steak strips.
• 3 cover baking dish, and bake in a preheated oven for 1 hour. uncover, and bake for 30 minutes more.

Cran-apple Chicken Curry

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 tablespoon medium indian curry paste
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 lbs chicken thighs, boneless, skinless, chopped
• 1 tablespoon all-purpose flour
• 1 granny smith apple, peeled and chopped
• 1/4 cup dried an sweetened cranberries
• 1 (798 ml) can diced tomatoes, drained
• 1 cup coconut milk

Recipe

• 1 heat oil in a large, deep skillet or dutch oven over medium heat. add onion, curry paste, salt and pepper. cover and cook, stirring occasionally, for 5 minutes. increase heat to medium-high. add chicken and sauté until browned, about 5 minutes. bring mixture to a boil. reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
• 2 sprinkle chicken evenly with flour. stir in apples and cranberries; cook, stirring , for 1 minute. add tomatoes and coconut milk. bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 minutes. serve with brown rice.

Chocolate Easter Truffle Cake

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

Ingredients

• 175 g self-raising flour
• 4 tablespoons cocoa powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 150 g caster sugar
• 2 tablespoons golden syrup
• 2 eggs, lightly beaten
• 150 ml milk
• 150 ml corn oil or 150 ml vegetable oil
• 300 ml double cream (i used lower fat elmlea substitute)
• 300 g good quality dark chocolate (about 70% cocoa solids)
• 30 g butter
• 1 pinch salt
• 4 tablespoons raspberry jam or 4 tablespoons apricot jam
• chocolate, to grate over the top

Recipe

• 1 preheat the oven to 160°c/140°c fan/gas 3. grease two 20cm cake tins, and dust them with flour.
• 2 sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl.
• 3 add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
• 4 divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch.
• 5 leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
• 6 to make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
• 7 once the cream is hot, but not quite boiling, stir in the butter until melted.
• 8 while the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
• 9 pour over the hot cream and butter, and stir well until the chocolate melts into the cream. leave to one side.
• 10 once the cake is cool, sandwich the two sponges together with the jam. ice with the truffle mixture, leaving enough to make the 11 truffles.
• 11 place the remaining mixture in the fridge for about 30 minutes until it is firm. roll into 11 truffles and place around the outside of the cake. finish by grating or peeling chocolate over the top.

Creamy Mexican Dip

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

Ingredients

• Servings: 20
• 16 ounces sour cream
• 2 cups mayonnaise (not miracle whip)
• 16 ounces salsa, any variety
• 1 1/4 ounces dry vegetable soup mix
• 1 cup shredded cheddar cheese or 1 cup mexican blend cheese

Recipe

• 1 mix well and chill for at least 1 hour.
• 2 make it a day in advance for the best flavor.

Chili-glazed Chicken Wings With Toasted Sesame Seeds

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

Ingredients

• Servings: 4
• 16 chicken wings, 3 to 3 1/2 pounds, wing tips removed
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 2 teaspoons chili-garlic sauce, such as sriracha
• 1 teaspoon dark sesame oil
• 1/2 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds

Recipe

• 1 put the wings in a large bowl and evenly coat them with the oil, salt, and pepper. set aside at room temperature for 20 to 30 minutes
• 2 before grilling.
• 3 in a small bowl whisk the glaze ingredients.
• 4 in a medium skillet over medium heat, toast the sesame seeds until golden brown, 3 to 5 minutes, stirring occasionally. pour the
• 5 seeds into a cool container to stop the cooking.
• 6 brush the cooking grate clean. grill the wings over direct medium heat, with the lid closed as much as possible, until the skin turns
• 7 golden brown, about 10 minutes, turning occasionally and swapping their positions as needed for even cooking. then lightly brush the
• 8 wings with the glaze on both sides and grill until the meat is no longer pink at the bone, 8 to 10 minutes, continuing to turn, glaze, and
• 9 swap their positions for even cooking (you may not need all of the glaze). remove the wings from the grill and sprinkle the sesame
• 10 seeds over the top. serve warm or at room temperature.

Creamy Mediterranean Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
• 3 tablespoons lemon juice
• 1 garlic clove, peeled
• 1/2 cup extra virgin olive oil
• 1/3 cup pimento stuffed olive, chopped

Recipe

• 1 in bowl of food processor, puree beans, 3 tablespoons lemon juice, and garlic for one minute, or until smooth.
• 2 with machine running, slowly pour in olive oil in steady stream. stir in pimiento-stuffed olives. transfer to serving bowl.
• 3 serve dip with assorted vegetable, like green beans, cherry tomatoes, cucumbers, and red peppers. garnish with chopped olives, if desired.

Cinnamon Swirl Earthquake Cake

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

Ingredients

• Servings: 12
• 1 cup chopped pecans
• 2 cups shredded coconut
• 1 (18 ounce) package pillsbury cinnamon swirl cake mix
• 3 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 1/2 teaspoons cinnamon, divided
• 1/2 cup margarine
• 8 ounces cream cheese, softened
• 16 ounces confectioners' sugar (3 3/4 cups)

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease a 9 x 13 pan.
• 3 cover bottom of pan with chopped pecan. then spread coconut over the pecans.
• 4 in a mixing bowl mix cinnamon swirl cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix.
• 5 add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times.
• 6 pour cake mixtire over coconut and pecans.
• 7 in a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon.
• 8 drop by spoonfuls in dollups on top of cake batter. take a knife and run it through the cream cheese mixture a little bit to swirl the top of the cake, but not too much! you still want to have the cream cheese in clumps.
• 9 bake for 40-45 minutes. like a typical earthquake cake, it will fall and look like an earthquake hit it.

Creamy Mushroom Soup

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 tablespoon crisco vegetable oil or 1 tablespoon canola oil
• 3 leeks, chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 2 lbs sliced button mushrooms or 2 lbs cremini mushrooms
• 4 cups chicken stock or 4 cups vegetable stock or 4 cups water
• 1 (370 ml) can carnation evaporated milk
• salt

Recipe

• 1 heat oil on medium heat in a large 16 cup pot. cook leeks, garlic and thyme for 5 minutes, until wilted. add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.
• 2 add stock, bring to a boil, cover, lower heat and cook for 20 minutes. puree in a blender. return to a pot.
• 3 stir in can of carnation and heat soup.
• 4 taste and adjust salt if necessary.
• 5 tips: garnish wiht satéed mushroom slices.

Cinnamon Sugar Kettle Corn

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup vegetable oil
• 1/2 cup popcorn
• 1/2 cup confectioners' sugar
• 1/2 teaspoon kosher salt or 1/2 teaspoon table salt

Recipe

• 1 mix granulated sugar and cinnamon together in a small bowl; set aside.
• 2 in a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. add popcorn kernels and cover. when kernels begin popping, carefully lift lid and sprinkle in confectioner’s sugar. replace lid and continue cooking, shaking pot frequently, until popping begins to slow. sprinkle with cinnamon-sugar mixture. replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). sprinkle with salt and serve immediately.

Chilies Corn Muffins

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

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup skim milk or 1/2 cup soymilk
• 1/4 cup vegetable oil
• 1 large egg, lightly beaten
• 4 ounces green chilies, canned and chopped

Recipe

• 1 preheat oven to 400.
• 2 spray a standard muffin pan with cooking spray.
• 3 in medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. in medium bowl, mix remaining ingredients.
• 4 make well in dry ingredients.
• 5 add milk mixture and stir until just blended.
• 6 divide batter among prepared muffin cups.
• 7 bake 15 to 20 minutes, or until top springs back when lightly pressed.
• 8 let cool in pan 5 minutes, them loosen edges and turn out on rack and cool completely.

Chamorro Bistek

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

Ingredients

• Servings: 4
• 1 1/2 lbs sirloin steaks
• 4 garlic cloves, finely minced
• 1 medium onion, sliced thinly
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon accent seasoning
• 2 tablespoons vegetable oil
• 1 cup water
• 1/4 cup cornstarch, for thickening

Recipe

• 1 the best way to handle slice the beef is partially frozen. slice thinly, about 1/4-inch thick and 2-3-inches long.
• 2 combine the rest of ingredients except for the oil, water, cornstarch. marinate for about 30 minutes.
• 3 heat oil in skillet and remove the garlic and onions from the marinade. carefully sauté in hot oil for about 5 minutes. drain the beef from marinade and add to the skillet. stir-fry on medium-high heat, stirring often until cooked and browned. this should roughly take about 8 minutes, depending on your stove and thickness of meat.
• 4 add the water and cornstarch to marinade and bring to a boil, stirring often. mixture should start to thicken up but not too much. slightly less than thick gravy consistency. taste and adjust seasoning if needed. lower temperature down and simmer for about 15 minutes more, careful not to burn. serve over hot rice.

Burnt Broccoli

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

Ingredients

• Servings: 2
• head of broccoli
• olive oil
• kosher salt
• pepper

Recipe

• 1 break up broccoli and place in a roasting pan.
• 2 drizzle with olive oil and season with salt and pepper to taste.
• 3 bake in a 350- 400 degree oven until edges of broccoli start to turn black (about an hour).

Chocolate Enchiladas

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 4 -60 g chocolate candy bars (i used regular sized hershey bars, can also use king sized bars)
• 4 -8 inches flour tortillas
• 2 scoops vanilla ice cream (i'm a blue bunny kinda gal!)
• 2 teaspoons chocolate syrup, to drizzle (i used hershey's)
• 1/2-1 teaspoon powdered sugar, for dusting on top
• 1/4 cup oil (for frying, i used vegetable oil)

Recipe

• 1 place chocolate bar on flour tortilla.
• 2 wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
• 3 place enough oil to coat bottom of non stick skillet. depending on size of skillet you use, is how much oil you need. heat oil. i have an electric glass top stove, and i turned it up to medium heat to heat the oil, and then turned it down between medium and low. this may splatter grease so make sure no kiddios are near by!
• 4 fry each enchilada on each side to brown.
• 5 place on paper towels to absorb grease.
• 6 place on plate.
• 7 scoop ice cream on top.
• 8 drizzle chocolate syrup over top.
• 9 dust with powdered sugar.
• 10 enjoy!

Chili-mock-carne

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

Ingredients

• Servings: 4
• 1 teaspoon minced garlic
• 1 onion, diced
• 200 g green beans, diced
• 1 carrot, diced
• 1 capsicum, diced
• 100 g textured vegetable protein (soya mince)
• 570 ml water (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to) or 570 ml vegetable stock (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to)
• 140 g tomato puree (passata)
• 1 (400 g) can diced tomatoes
• 1 teaspoon soy sauce
• 1 teaspoon chili powder
• 1 (420 g) can red kidney beans, drained
• 1/2 teaspoon cumin
• 2 teaspoons oregano
• 1 pinch parsley
• pepper

Recipe

• 1 spray a saucepan with olive oil and add in the garlic and onions; saute until onions are tender. add the beans, capsicum and carrot, stir frying until the vegies soften. add the tvp and stir for 1-2 minutes.
• 2 mix together the water, tomato puree and chopped tomatoes and stir into the vegetable mixture. bring to the boil.
• 3 lower the heat and add the chili powder, cumin, oregano, parsley, soy sauce, red kidney beans and pepper to taste.
• 4 cover the pan and allow to simnmer for 20-30 minutes.
• 5 serve in bowls, accompanied by bread rolls or corn chips.

Burgundy-style Pot Roast

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

Ingredients

• Servings: 4
• 2 cups baby carrots
• 1 cup frozen small whole onions
• 2 garlic cloves, crushed
• 1 bay leaf
• 4 ounces diced salt lamb
• 2 1/2 lbs boneless chuck roast
• 1 cup red wine
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon dried thyme
• 1/8 teaspoon fresh ground pepper
• 3 tablespoons all-purpose flour
• 1/4 cup water

Recipe

• 1 place carrots, onions, garlic and bay leaf in slow cooker.
• 2 heat large skillet over medium-high heat until hot. cook salt lamb 3 to 4 minutes or until browned. place in slow cooker. add roast to skillet and brown. place in slow cooker.
• 3 drain fat from skillet; add wine, bouillon, thyme & pepper. bring to a boil, pour over roast.
• 4 cook, on low heat 8 hours. remove roast, vegetables & salt lamb; loosely cover with foil; place in 250°f oven to keep warm.
• 5 remove and discard bay leaf. in small bowl, whisk together flour and water; whisk into cooking juices in slow cooker. increase heat to high; cook 15 minutes or until thickened.

Di's Cream Cheese Brownie Pie

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

Ingredients

• Servings: 8
• 1 (9 inch) pastry for single-crust pie
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 (15 1/8 ounce) package brownie mix
• 1/4 cup vegetable oil
• 1 tablespoon water
• 1/2 cup pecans, chopped
• 1/3 cup hot fudge

Recipe

• 1 prepare pastry shell. chill until ready to use.
• 2 preheat oven to 350.
• 3 in medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. beat until smooth. set aside.
• 4 in large bowl, combine brownie mix, oil, water and remaining 2 eggs,.
• 5 mixing well.
• 6 spread 1/2 cup brownie mixture in bottom of crust-lined pan. spoon.
• 7 and carefully spread cream cheese mixture over brownie layer.
• 8 top with remaining brownie mixture, spreading evenly.
• 9 sprinkle with pecans.
• 10 bake for 40-50 minutes or until center is puffed and crust is golden brown.
• 11 if necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (pie may have cracks on surface.).
• 12 heat hot fudge sauce in microwave on high for 30 seconds.
• 13 drizzle fudge over top of pie.
• 14 cool 3 hours, or until completely cooled.
• 15 store in refrigerator.

Di San Xian

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

Ingredients

• Servings: 4
• 3 medium potatoes
• 2 green peppers
• 2 medium eggplants
• 1/3 onion
• 3 big garlic cloves
• 5 slices ginger (optional)
• 1/2 cup olive oil
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon chicken bouillon
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• black pepper

Recipe

• 1 wash all the vegetables thoroughly.
• 2 peel and dice potatoes to 1/2 inch length
• 3 core and roughly dice green peppers.
• 4 cut ends off egg plant. cut lengthwise; dice roughly.
• 5 chop up the onion and garlic.
• 6 heat up oil in wok on high.
• 7 when oil is very hot, add potatoes and stir constantly until golden.
• 8 more oil may be added throughout the cooking process at any time.
• 9 remove potatoes with slotted spoon.
• 10 in same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown.
• 11 remove vegetables from oil.
• 12 fry the onion and garlic in just a little oil.
• 13 when onion looks transparent, add 1/2 cup of water.
• 14 add the soy sauce, bouillon and sugar.
• 15 add corn starch diluted in a bit of cold water; stir.
• 16 add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken.
• 17 add pepper to taste.
• 18 serve hot over rice.

Creamy Mushroom & Thyme Soup

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

Ingredients

• Servings: 4
• 600 g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
• olive oil
• 1 onion, thinly scliced
• 1/2 bunch cavolo nero, sliced into thin ribbons
• 3 garlic cloves, sliced
• 3 sprigs fresh thyme, sprigs, picked
• 1 liter low sodium vegetable broth
• 2 tablespoons dry sherry
• 75 ml double cream

Recipe

• 1 slice mushrooms thinly.
• 2 heat a large soup saucepan over medium heat and splash in the olive oil. add onion, cavolo nero, thyme & mushrooms. place the lid on top and sweat gently for about 8 minutes, until softened.
• 3 spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
• 4 pour stock into the pan & bring to the boil. turn heat down & simmer for 15 minutes.
• 5 season with s&p.
• 6 whizz with a hand blender until smooth.
• 7 pour in cream & sherry & bring back to just below boiling point, then turn off heat.
• 8 serve and then garnish with leftover mushroom mixture.

Creamy Minty Cucumbers

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

Ingredients

• Servings: 12
• 1 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon minced dried spearmint
• 4 cucumbers, sliced

Recipe

• 1 combine mayo and sugar; add vinegar and stir until well mixed.
• 2 add salt, garlic powder, and spearmint to mayo mixture, stir until well combined.
• 3 add sliced cucumbers to mayo mixture and gently fold over and over until all the cucumbers slices are covered in the mayo mixture.
• 4 refridgerate at least 2 hours, overnight is best, stirring occasionally.

Chicken In Wine

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

Ingredients

• Servings: 6
• 4 ounces lean bacon, rinded and diced
• 1 lb pearl onion, skinned
• 8 ounces button mushrooms
• 6 chicken quarters, halved
• 2 ounces plain flour
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup dry wine
• 1 cup chicken stock
• 1 garlic clove, skinned and crushed
• 1/2 teaspoon dried thyme (use fresh if you have it)
• 2 bay leaves
• chopped fresh parsley, to garnish

Recipe

• 1 fry the bacon in its own fat in a large frying pan until beginning to brown. add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. transfer the bacon and vegetables to a flameproof casserole with a slotted spoon.
• 2 coat the chicken joints with the flour, seasoned with salt and pepper. heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. transfer the chicken to the casserole.
• 3 gradually stir the wine into the frying pan. bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole.
• 4 add the chicken stock, garlic herbs and seasoning to taste to the frying pan. bring to the boil, then pour over the chicken.
• 5 cover and cook in the oven at 170°c (325°f) mark 3 for 1 hour or until the chicken is tender.
• 6 skim any fat from the cooking liquid. garnish with chopped parsley.

Creamy Mushroom Alfredo Sauce

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

Ingredients

• Servings: 2
• 1 cup millet
• 1 pinch sea salt
• 2 1/2 cups water
• 2 teaspoons olive oil
• 10 mushrooms, sliced, stems separated
• 1 tablespoon wine (or water)
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 cup zucchini, chopped
• 1 pinch black pepper
• 2 teaspoons dried basil
• 1 pinch nutmeg
• 1/4 cup coconut milk
• 1 tablespoon nutritional yeast
• 1/2 lime, juice of
• 1 tablespoon fresh parsley, as garnish

Recipe

• 1 if making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
• 2 meanwhile, heat a pan to medium heat. add the oil and the sliced mushroom tops. reserve the stems for the sauce. saute the mushrooms for a few minutes while you start on the sauce.
• 3 heat a medium sauce pot, add oil, onion and garlic. stir to coat, and allow to cook for a few minutes until onions are translucent. stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
• 4 the next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
• 5 add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. cook until the zucchini is fully softened.
• 6 go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. set aside until the sauce is finished.
• 7 once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
• 8 blend the vegetables in a blender or food processor until smooth. stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.

Dh's Sauce That Won Me Over To Asparagus

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 3/4 cup mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 clove garlic (crushed)

Recipe

• 1 mix it all up!
• 2 alter amounts of ingredients to personal taste.
• 3 dip your lightly steamed (crisp is key) asparagus.
• 4 grind up leftovers for your baby (mine loves this veggie with or without sauce!).

Creamy Meat And Vegetable Pot Pie With Herbed Dumplings

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, minced
• 4 carrots, cut into 2 inch julienne strips (about 2 cups)
• 2 celery ribs, cut into 2 inch julienne strips (about 1 cup)
• 1/3 cup dry wine
• 2 tablespoons all-purpose flour
• 3 cups broth (use broth suitable to meat you are using)
• 3/4 cup heavy cream
• 2 large egg yolks
• 4 cups bite-size pieces cooked meat (chicken, turkey, beef, lamb, all are good in this recipe)
• 1/2 teaspoon crumbled dried rosemary
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon crumbled dried oregano
• 1 tablespoon minced fresh parsley
• 1/2 cup milk

Recipe

• 1 make meat mixture: in a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
• 2 add wine and cook mixture for 3 minutes.
• 3 add flour and cook roux, stirring, for 3 minutes.
• 4 add broth in a stream and bring to a boil, whisking.
• 5 in a bowl, whisk together the cream and the yolks.
• 6 whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
• 7 cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
• 8 make dumpling batter: in a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
• 9 add milk and stir until batter is just combined.
• 10 drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
• 11 simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.

Blonde Brownies (big Batch)

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

Ingredients

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 lb brown sugar (2 1/4 c packed)
• 4 large eggs
• 1 teaspoon vanilla
• 1 (12 ounce) package chocolate chips
• 2 cups chopped walnuts

Recipe

• 1 spray a jelly roll pan with no-stick spray (10x15).
• 2 preheat oven to 350°.
• 3 stir together dry ingredients (first 3); set aside.
• 4 in large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• 5 add vanilla and blend well.
• 6 add flour mixture, chips and nuts; mix completely.
• 7 pour into prepared pan.
• 8 bake at 350° for 35-40 minutes. test with toothpick.
• 9 careful not to over bake. check at 35 minutes.
• 10 cool on wire rack.
• 11 cut into squares and when cool store airtight.

Crackling Olives For Snacking

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

Ingredients

• 12 ounces jumbo pitted kalamata olives, drained
• 1/3 cup hot giardiniera mixed vegetables, drained and chopped
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons fresh parsley, chopped

Recipe

• 1 if doing 4 individual packets: tear aluminum foil into 8' square sections. line them up on the counter side-by-side and not overlapping.
• 2 fold the four corners up to form a square, leaving a 1/4" edge around the square to contain the liquid.
• 3 place olives on the foil. place giardiniera on top of the olives. drizzle olive oil over the top,
• 4 fold foil over the top of the mixture.
• 5 place in a covered storage container and refrigerate until ready to use. can be done up to 3 days in advance.
• 6 when you are ready to serve, place foil pouch in a 400 degree oven until contents are very hot and oil is sizzling. about 7 - 10 minutes.
• 7 place packets on heated serving plate. open the foil and drizzle balsamic vinegar over the liquid in the foil.
• 8 sprinkle with chopped fresh parsley. close foil. serve immediately.

Chili-stuffed Poblano Peppers

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 4 large poblano chiles (*)
• 1 (15 ounce) can chili seasoned beans
• 1 (14 1/2 ounce) can mexican-style tomatoes, undrained
• 1 tablespoon mexican seasoning (adobo)
• 2/3 cup shredded mexican blend cheese or 2/3 cup monterey jack cheese

Recipe

• 1 preheat broiler. bring 2 quarts water to a boil in 3-quart saucepan. meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
• 2 meanwhile, cut peppers in half lengthwise; remove stems and seeds. add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. remove and drain upside down on plate. repeat with remaining 4 halves. set aside.
• 3 add beans, tomatoes and mexican seasoning to ground beef. cook and stir over medium heat 5 minutes or until mixture thickens slightly.
• 4 arrange peppers, cut side up, in 13x9-inch baking dish. divide chili mixture evenly among peppers; top with cheese. broil 6 inches from heat 1 minute or until cheese is melted. serve immediately.

Chicken In The Crock Pot

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 3 lbs chicken, whole or 3 lbs chicken, cut-up
• 2 carrots, sliced
• 2 onions, sliced
• 2 celery ribs, cut up
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup water or 1/2 cup chicken broth or 1/2 cup wine
• 1 teaspoon basil

Recipe

• 1 put carrots, onion and celery in the bottom of your crock pot. add your whole or cut up chicken and top with salt, pepper and liquid. sprinkle basil over top and cook until done.
• 2 low 7-10 hours. high 3 to 4-5 hours. remove chicken, vegetables with spatula.

Chamorro Shrimp Patties

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

Ingredients

• 2 eggs
• 1 (10 ounce) can evaporated milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2-2 teaspoons salt
• 1/2-1 teaspoon black pepper
• 1 1/2-2 teaspoons garlic powder
• 1 1/2-2 teaspoons onion powder
• 1/2 teaspoon accent seasoning
• 2 lbs medium raw shrimp, peeled, deveined, and chopped in chunks
• 1 (10 ounce) package frozen mixed vegetables, completely thawed, and drained
• 4 cups vegetable oil, for deep frying

Recipe

• 1 in a mixing bowl, beat the eggs with the evaporated milk.
• 2 add the flour, baking powder, and the seasonings. mix until smooth.
• 3 add the shrimp and mixed vegetables, combining well.
• 4 heat oil in a 12-inch skillet to medium heat.
• 5 drop batter by tablespoonfuls and fry until golden brown.
• 6 i usually fry 1 or 2 patties and taste them to make sure seasoning is just right. adjust seasoning if needed.
• 7 using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. a little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done.
• 8 drain on paper towels.
• 9 serve at room temperature.

Chicken In Onion Buttermilk Gravy - Slow Cooker

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 3 lbs chicken pieces (skin on breasts and skinless legs and thighs)
• 6 onions, sliced paper thin
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns, cracked
• 1/2 teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 1 (10 ounce) can condensed chicken broth, undiluted
• 1 bay leaf
• 1 1/2 cups green peas, thawed if frozen
• 3/4 cup buttermilk

Recipe

• 1 in a nonstick skillet, heat oil over medium-high heat. add chicken, in batches, and brown lightly on all sides. transfer to slow cooker stoneware.
• 2 reduce heat to medium. add onions to pan and cook, stirring, until softened and just beginning to turn brown. add salt, peppercorns, and thyme and cook, stirring, for 1 minute. sprinkle flour over mixture, stir well and cook for 1 minute. add chicken broth and bay leaf and cook, stirring until mixture thickens.
• 3 pour mixture over chicken. cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when the chicken is pierced with a fork. stir in peas and buttermilk. cover and cook on high for 20 minutes, until peas are cooked. discard bay leaf.

Creamy Mushroom Leek Soup (south Beach Diet Phase 2)

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

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 medium leeks, sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 pinch cayenne
• 1 tablespoon whole wheat flour
• 1 lb mushroom, sliced
• 3 cups low-sodium low-fat chicken broth
• 1/4 cup reduced-fat sour cream

Recipe

• 1 in a large saucepan, heat oil over medium heat. add leeks, garlic, thyme and salt and cayenne. cook, stirring occasionally until softened, about 7 minutes.
• 2 stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.
• 3 add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.
• 4 transfer half the soup to a blender and puree until smooth. return soup to pan, add sour cream and stir to combine. return to a simmer and adjust seasonings. serve hot.

Bergy's Lamb Tenderloin With Black Beans

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

Ingredients

• Servings: 4
• 1/2 tablespoon vegetable oil
• 1 1/2 lbs lamb tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
• 3 garlic cloves, crushed
• 2 medium carrots, thinly sliced
• 2 fresh tomatoes, chopped
• 1 (14 ounce) can black beans, drained
• 1 -2 tablespoon hot sauce (peri-peri or other to your liking)
• 3 tablespoons hoisin sauce
• 2 teaspoons fresh ginger, grated
• 1/4-1/2 cup beer
• 2 heads broccoli, separated into small crowns
• 3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
• 1 1/2 cups mushrooms, cleaned and sliced
• 1 cup onion, chopped

Recipe

• 1 heat oil in wok.
• 2 stir fry the lamb with the garlic until the lamb is cooked and nicely browned, remove from wok you may need to spray the wok with a little oil (i didn't).
• 3 add carrots ans sauté until ala dente remove and put them with the lamb.
• 4 sauté the mushrooms& onion until the onion is translucent.
• 5 add tomatoes and black beans.
• 6 combine hot sauce, hoisin and ginger; add to the wok.
• 7 return the lamb and carrots to the wok.
• 8 add enough beer so there is some sauce but not swimming.
• 9 add broccoli; cover and steam for 3 minutes.
• 10 meanwhile cook the ramen noodles.
• 11 serve lamb mixture over the noodles.

Chamorro Estufao

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

Ingredients

• Servings: 4
• 2 -4 lbs beef or 2 -4 lbs lamb, cubed or 1 (3 lb) roasting chickens, cut into serving pieces
• 1 onion, thinly sliced
• 6 garlic cloves, minced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 cup water
• 1 teaspoon black pepper
• 1/4 teaspoon accent seasoning
• 3 tablespoons vegetable oil

Recipe

• 1 in a large mixing bowl, combine all of the ingredients, except the oil and water. let marinade for at least a couple of hours. if you don't have time to let it marinade, it'll be alright to cook it right away. but the flavor is more intense when you let it marinade for a few hours.
• 2 when you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. cook to brown slightly. add the water to leftover marinade and pour over the meat. cover and let cook on medium heat about 45 minutes or until the meat is tender.
• 3 if you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
• 4 variation: add 2 whole bay leaves.
• 5 variation: add 2" piece crushed fresh ginger.
• 6 or, just add them all. serve this dish with rice and fina'dene, enjoy!

Chewy Nut Toffee

Total Time: 24 hrs 45 mins Preparation Time: 45 mins Cook Time: 24 hrs

Ingredients

• 2 cups heavy cream
• 1/2 cup sweetened condensed milk
• 2 cups light corn syrup
• 1/2 cup water
• 2 cups sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces
• 1 tablespoon bourbon or 1 tablespoon pure vanilla extract
• 1 cup chopped pecan nuts
• vegetable oil cooking spray

Recipe

• 1 coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
• 2 in a 2-quart saucepan, combine the cream and condensed milk; set aside.
• 3 in a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
• 4 cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
• 5 reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
• 6 meanwhile, heat the cream mixture over low heat until it is warm- do not boil.
• 7 when the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
• 8 stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
• 9 stir in the bourbon or vanilla and the nuts.
• 10 immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
• 11 spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
• 12 cut into pieces, and wrap each in cellophane or waxed paper.
• 13 store in an airtight container at room temperature for up to 1 month.
• 14 the number of servings depend on how small toffee is cut.

Chicken In Wine Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon oil
• 2 teaspoons butter
• 4 chicken breasts, deboned
• 1 cup carrot
• 1 cup spanish onion
• 2 sticks celery
• 1/2 cup green pepper
• 1/2 cup red pepper
• 1/2 cup mushroom (small and whole if possible)
• 3/4 cup frozen peas
• 2 tablespoons flour
• 2 1/2 cups wine, dry, full bodied preferred
• 2 tablespoons worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dry mustard

Recipe

• 1 chop carrots, celery, green pepper, red pepper and onion into bite size
• 2 pieces (approximately 1-1/2 inches square).
• 3 dice chicken into bite-size pieces or leave hole. saute chicken in oil & butter until golden. transfer to casserole dish. add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes. add green and red pepper and cook until tender crisp, approximately 3 minutes. stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. add dry mustard, worcester sauce, salt and pepper and mix. add to casserole dish. place casserole dish
• 4 in 350 f oven for 1 hour. the last 10-15 minutes add peas.
• 5 if using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. serve alone or on long-grain rice.

Creamy Meatballs Crock Pot

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1/4 cup butter
• 1 medium onion, chopped
• 2 lbs ground beef
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon marjoram
• 2 1/2 tablespoons flour
• 5 1/2 tablespoons tomato paste
• 3/4 cup beef stock
• 4 teaspoons worcestershire sauce
• 2 teaspoons vinegar
• 1/2 lb mushroom, sliced
• 1 cup sour cream

Recipe

• 1 saute the onion in half the butter until golden brown.
• 2 put the onion in the crock pot.
• 3 mix together the beef, eggs, salt and pepper.
• 4 form into meatballs, and brown in the same pan the onions were cooked inches.
• 5 sprinkle on a mixture made of the flour, tarragon and marjoram.
• 6 shake the fry pan to turn the meatballs and coat them with the flour mixture.
• 7 put into the crock pot.
• 8 mix together the tomato paste, beef stock, worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan.
• 9 cook for 2 minutes.
• 10 pour over meatballs.
• 11 cover and cook on low 1 to 1 1/2 hours.
• 12 melt remaining butter and saute the mushrooms.
• 13 add the mushrooms and the sour cream to the meatballs and heat through.

Creamy Mushroom Soup

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

Ingredients

• Servings: 4
• 2 ounces butter
• 1 onion, chopped
• 3/4 lb button mushroom
• 2 3/4 cups vegetable stock
• 2 tablespoons flour
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 3 tablespoons dry wine
• 1 pinch garlic salt
• 1/2 teaspoon paprika
• 1 cup fresh cream
• freshly chopped parsley

Recipe

• 1 heat the butter in a large saucepan and sautã© the onion until soft.
• 2 wash the mushrooms and slice off the stalks.
• 3 put the stalks and a few caps together with the chicken stock and flour into a food processor and blend until smooth.
• 4 add to onion.
• 5 slice the mushroom caps and add.
• 6 add oregano, bay leaf, wine, garlic salt and paprika and simmer, covered, for 30 minutes.
• 7 stir in the cream.
• 8 reheat, but do not boil.
• 9 garnish with chopped parsley.

Chicken In Pipian Sauce (a Traditional Mexican Recipe)

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

Ingredients

• Servings: 8
• 2 whole chickens, cut into parts
• 6 cups water
• 2 carrots, cut in half lengthwise
• 1 onion, quartered
• 2 garlic cloves
• 1 bay leaf
• 1 celery
• 2 parsley sprigs
• 4 teaspoons salt
• 4 black peppercorns
• 1 cup sesame seeds
• 1 cup blanched almond
• 1 tablespoon corn oil or 1 tablespoon lard
• 2 teaspoons chicken bouillon powder
• 6 yellow chiles, chopped
• 3/4 cup olive
• 2 teaspoons capers

Recipe

• 1 cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
• 2 strain, reserving the broth.
• 3 skin and bone the chicken, and set aside.
• 4 to make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
• 5 puree the sesame seeds with the almonds and 2 cups of the chicken broth.
• 6 heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
• 7 add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
• 8 add the chiles, olives, capers and chicken.
• 9 simmer for 10 minutes, and serve hot.

Creamy Matchstick Carrots

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

Ingredients

• Servings: 4
• 1 kg carrot
• 75 g butter
• 1 onion, finely chopped
• 1 chicken stock cubes or 1 vegetable bouillon cube
• 125 ml hot water
• 1 bay leaf
• salt and pepper
• 2 tablespoons cream
• 2 bay leaves, extra (optional)

Recipe

• 1 top and tail the carrots wash, scrape and dry. cut the carrots into matchstick strips.
• 2 heat the butter in a deep pan over a medium heat. add the finely chopped onion and cook until a golden colour. add the carrots and stir well.
• 3 dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
• 4 reduce the heat and simmer until the carrots are tender, stirring frequently.
• 5 season with salt and pepper, remove bay leaf and stir in the cream just before serving.
• 6 garnish with extra bay leafs if desired.
• 7 for vegetarian use vegetable broth.

Dhal Palak

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

Ingredients

• Servings: 4
• 1 bunch spinach, chopped
• 3/4 cup toor dal
• 2 medium tomatoes, chiopped
• 1/2 medium yellow onion, chopped
• 2 green chilies, sliced in half lengthwise
• 1 teaspoon red chili powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 4 whole dried red chilies, minced
• 15 curry leaves
• salt
• 1 teaspoon oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 lemon, juice of

Recipe

• 1 wash the dhal.
• 2 in a large saucepan add dhal, 2 cups of water, spinach, tomatoes, onion, chillies, and cook over med-high heat until lentils are very tender (approx 30 mins).
• 3 in another pan, add 1 tsp oiland add mustard & cumin seeds.
• 4 after the mustard starts popping, add dry red chillies and curry leaves.
• 5 saute for 35 seconds, and then pour the cooked dal over this.
• 6 add red chilli powder, garam masala, turmeric, sugar, salt to taste, mix well. cover & bring to boil & simmer for 2-3 minute stir in lemon juice & turn off stove.
• 7 serve hot with rice.

Bloody Mary Pot Roast With Fall Vegetables

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

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil
• 3 -4 lbs boneless beef arm roast, seasoned with kosher salt and black pepper
• 1/2 cup low sodium beef broth
• 1 (12 ounce) bottle vegetable juice cocktail (v8)
• 1 tablespoon prepared horseradish
• 1/4 teaspoon celery seed
• 1 bay leaf
• 2 leeks, sliced
• 3 ribs celery, sliced into 2-inch pieces
• 1 rutabaga, cut into 2-inch chunks (1 lb.)
• 1/2 green bell pepper, chopped
• 1/4 cup cold water
• 1/4 cup all-purpose flour
• 2 tablespoons chopped parsley, leaves
• 2 tablespoons vodka
• 1 teaspoon red wine vinegar
• hot pepper sauce
• kosher salt
• black pepper
• celery leaves (optional)

Recipe

• 1 heat oil in a saute pan; brown roast on all sides in hot oil over med-high heat, about 12 minutes total.
• 2 remove roast from pan; place meat in a 5 to 6 quart slow cooker.
• 3 deglaze the pan with broth, scraping up brown bits.
• 4 stir in vegetable juice, horseradish, celery seed, and bay leaf; pour mixture into slow cooker.
• 5 arrange leeks, celery, rutabaga, and bell pepper on top of meat.
• 6 cover slow cooker, cook until meat and vegetables are tender--on high heat setting for 4-5 hours, or on low heat setting for 9-10 hours.
• 7 using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm.
• 8 transfer juices from slow cooker to a saucepan; skim off fat.
• 9 stir cold water into flour; stir flour mixture into juices in sauepan; cook over medium heat until gravy is thickened, 2 minutes.
• 10 stir parsley, vodka, and vinegar into gravy in saucepan.
• 11 season gravy with hot pepper sauce, salt, and pepper.
• 12 serve gravy over pot roast, vegetables, and noodles (if desired).
• 13 garnish each serving with celery leaves.

Dhingri Gosht (beef With Bell Peppers, Onions And Mushrooms)

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

Ingredients

• Servings: 4
• 1/4 cup unsweetened coconut milk
• 1/4 teaspoon ground turmeric
• 8 ounces boneless beef roast, cut into 1 inch cubes (see note)
• 2 tablespoons coconut oil or 2 tablespoons canola oil
• 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
• 4 ounces button mushrooms or 4 ounces cremini mushrooms, quartered
• 8 ounces red bell peppers, stemmed, seeded and cut into 1 inch pieces (1 large pepper)
• 1 small red onion, cut into 1 inch cubes
• 12 -15 curry leaves, fresh, medium to large
• 1 1/2 teaspoons kosher salt (coarse) or 1 1/2 teaspoons sea salt
• 1/2 teaspoon cayenne pepper

Recipe

• 1 note re beef: best for this recipe is a less expensive cut, such as "chuck" or "stew meat". the key is to get a flavorful cut, not the most tender cut (e.g., filet mignon).
• 2 note: the refrigerated marinating time is not included in either the preparation time or the cooking time.
• 3 *******************************************************.
• 4 stir the coconut milk and tumeric together in a bowl big enough to hold all the beef.
• 5 add the beef and stir to coat all the pieces.
• 6 refrigerate covered for at least 30 minutes and as long as overnight to allow marinade to penetrate.
• 7 heat the oil in a large skillet over medium-high heat.
• 8 add the mustard seeds, cover, and toast for about 30 seconds, until the seeds stop popping.
• 9 immediately add the mushrooms, bell peper, onion, curry leaves and beef (and any remaining marinade). cook uncovered, stirring occasionally until the meat browns and releases its liquid and the vegetables turn light brown, about 12-15 minutes.
• 10 pour in 1 cup water and scrape the bottom of the pan to deglaze it; spend time doing this, because the flavor of the curry sauce will be determine by how well you free up any bits of meat or veggie.
• 11 stir in the salt.
• 12 once the curry comes to a boil, reduce the heat to medium-low, cover and simmer for 18-20 minutes, until the meat is fork-tender.
• 13 stir in the cayenne, wait about a minute, and serve.
• 14 note: because the cayenne is added at the last minute, even though it's a small amount, it will be sharp and noticed. most of the liquid will have been absorbed or evaporated, so it will not dilute the pepper.

Di'maggio Zucchini --

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

Ingredients

• Servings: 6
• 6 small zucchini, quartered
• 3 -4 tablespoons lemon juice
• 1/8 teaspoon tabasco sauce
• 1/3 cup flour
• 1/4 cup cornmeal
• 1 teaspoon pepper, coarsely ground

Recipe

• 1 trim the zuchinni ends, slice into quarters. if done early in the day place in a sealable plastic bag and refrigerate until needed.
• 2 mix the lemon and tabasco, pour over the zucchini, toss until the zucchini is coated.
• 3 mix the flour, cornmeal and pepper. dredge the zucchini in this mixture
• 4 heat oil in a heavy saucepan, or a deep fryer, to 350 degrees.
• 5 when the oil is hot, add the zucchini wedges a few at a time. cook until golden brown and crisp.
• 6 when crisp, remove with a slotted spoon, or fryer basket, and drain on absorbent paper. repeat the process, making sure the oil temperature returns to 350 degrees.
• 7 place each drained batch into a heated oven to keep warm. sprinkle with coarse salt and serve while still crisp.

Creamy Mushroom And Broccoli Chicken (atkins-friendly)

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

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• salt
• pepper
• paprika
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried basil, crumbled
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 minced fresh garlic cloves (or to taste)
• 2 cups sliced fresh mushrooms
• 3 cups broccoli florets
• 1 cup cream
• 1 1/2 teaspoons dijon mustard
• 1/2 cup grated parmesan cheese
• 1/2 cup minced fresh parsley

Recipe

• 1 season chicken well with salt, pepper, paprika, oregano and basil.
• 2 brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. place the cooked chicken in a serving dish with high sides (to catch the sauce).
• 3 in the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
• 4 add broccoli florets, cream and mustard and bring to a boil. reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. remove from heat and stir in 1/2 cup parmesan cheese.
• 5 pour the sauce over chicken in serving dish.
• 6 sprinkle with minced, fresh parsley.

Basic Habanero Sauce

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 12 habanero peppers, stemmed and chopped
• 1 tablespoon vegetable oil
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup distilled vinegar
• 2 garlic cloves
• 1/4 cup lime juice

Recipe

• 1 saute onion and garlic until soft.
• 2 add carrots with a small amount of water.
• 3 bring to a boil, reduce heat and simmer until carrots are soft.
• 4 place in a blender with the peppers; puree until smooth.
• 5 mix puree with vinegar and lime juice and simmer for 5 minutes.
• 6 seal in sterilized bottles/jars. makes 2 cups.
• 7 you can also try: my recipe.
• 8 i'm allergic to onions, so i make mine somewhat differently
• 9 24-30 habenero peppers, stemmed and chopped, 2 tbsp olive oil, 1 pound shredded carrots, 2 heaping tbsp of chopped garlic (i get this at the market in a jar. i prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
• 10 saute garlic in oil until soft.
• 11 add carrots and stir-fry for a minute or two to distribute the garlic well.
• 12 add enough water to come just short of covering the carrots.
• 13 bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
• 14 put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
• 15 return to the stove and simmer 5 to 7 minutes.
• 16 for smooth tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
• 17 for a thicker basting type sauce, bottle as is.
• 18 makes 8 or 9 ( 4 oz) canning jars.

Creamy Mushroom & Roasted Onion Soup

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

Ingredients

• Servings: 8
• 2 onions, divided
• 3 tablespoons olive oil, divided
• salt & freshly ground black pepper
• 1 carrot, peeled and chopped
• 1 celery rib, peeled and chopped
• 1 tablespoon garlic, minced
• 1 teaspoon shallot, minced
• 1 lb cremini mushroom, washed and trimmed of any dry ends
• 1 cup wine, preferably chardonnay
• 1 tablespoon fresh thyme, chopped
• 1 quart vegetable stock
• 3/4 cup heavy cream
• parmigiano-reggiano cheese (to garnish)
• 2 teaspoons minced chives

Recipe

• 1 heat the oven to 400 degrees.
• 2 peel one of the onions but leave it whole.
• 3 rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. roast the onion until it is softened and lightly caramelized, about 1 hour. remove and cool.
• 4 meanwhile, peel and chop the remaining onion.
• 5 heat a medium, heavy-bottom saucepan over medium heat. add the remaining olive oil and a pinch each of salt and pepper. stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
• 6 stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. reserve one mushroom to garnish the finished soup.
• 7 stir in the wine, making sure to scrape the browned bits from the bottom of the pan. stir in the fresh thyme and bring the contents to a gentle simmer. cook until the mushrooms soften, about 5 to 6 minutes.
• 8 stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
• 9 remove from the heat and purée the soup with an immersion blender, or in batches in a blender. return the soup to low heat and stir in the cream. season with a generous teaspoon of salt and a pinch of pepper, or to taste. this makes about 8 cups of soup.
• 10 chop the roasted onion into pieces no larger than one-quarter inch. stir the chopped onion into the soup. check and adjust the seasoning if desired.
• 11 slice the reserved mushroom into 8 very thin, lengthwise slices. ladle the soup into warmed bowls. garnish each portion with a thin shaving of the parmigiano-reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
• 12 serve immediately.

Cranberries, Walnuts, And Crumbled Cheese Over Greens

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon soy sauce
• salt & freshly ground black pepper (optional)
• 3 cups packed mixed mesclun or 3 cups spring greens
• 1/4 cup dried cranberries
• 1/4 cup walnut halves (raw or roasted)
• 1/2 cup crumbled farmer cheese

Recipe

• 1 combine oil, vinegar, mustard, garlic, and soy sauce. mix well.
• 2 season to taste with salt and pepper.
• 3 toss greens with dressing, cranberries, and walnuts.
• 4 arrange on serving plates; top with cheese.

Blond Brownies

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

Ingredients

• 2 cups light brown sugar
• 2 1/2 cups self rising flour
• 2 large eggs
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsel
• 1 cup chopped pecans

Recipe

• 1 spray 9 x 13 pan with cooking spray.
• 2 preheat oven to 350°f.
• 3 in a large bowl mix all ingredients together. batter will be stiff.
• 4 spread in prepared pan.
• 5 bake 30 minutes.
• 6 cool and cut into 1-inch squares.

Chocolate Frosted Chocolate Vinegar Cake

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

Ingredients

• Servings: 9
• 1 1/2 cups flour
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 tablespoon vinegar
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 6 tablespoons vegetable oil
• 1 cup cold water
• 1 1/2 cups sugar
• 4 tablespoons cocoa, sifted
• 1 pint cream, whipping cream
• 1/2 cup milk, 2 percent milk
• vanilla
• butter

Recipe

• 1 sift all dry ingredients in an ungreased teflon 8x8 pan.
• 2 make 3 holes, vanilla in one, vinegar in another, oil in another. pour water overall, mix. bake 350 degrees for 30-35 minutes. toothpick in center should come out clean.
• 3 frosting: 1 1/2 cups sugar, 4 tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. cool, beat, spread on cake.

Berber Chicken

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

Ingredients

• Servings: 4
• 1 (4 lb) roasting chickens
• 2 tablespoons harissa
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 1/4 cup water
• 2 teaspoons ground ginger
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 cup fresh mint, finely chopped

Recipe

• 1 remove giblets from chicken. wash chicken and pat dry.
• 2 in a bowl, combine all the ingredients. place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. refrigerate for at least four hours or overnight.
• 3 remove chicken from the marinade. place in a rotisserie and cook according to manufacturer's instructions, or roast in 350f oven for 15 minutes a pound, or until cooked thoroughly.
• 4 from margarita's international recipes.

Baked Roux

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

Ingredients

• Servings: 20
• 3 cups flour
• 3 cups vegetable oil

Recipe

• 1 mix the flour and oil in an iron skillet or heavy oven proof container.
• 2 i use a cast iron dutch oven.
• 3 bake in a preheated 400 degree oven for 1 1/2 to 2 hours, stirring every 15 minutes with a whisk.
• 4 the color determines the doneness.
• 5 cool before storing.
• 6 you must stir every 15 minutes or it will burn.
• 7 in my oven 1 1/2 hours is perfect.
• 8 after removing from the oven, stir again and stir every few minutes until it cools and quits browning.

Creamy Mushroom Soup

Total Time: 6 hrs 25 mins Preparation Time: 35 mins Cook Time: 5 hrs 50 mins

Ingredients

• Servings: 4
• 1/2 cup dried porcini mushrooms
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cups thinly sliced mushrooms
• 3 cups vegetable stock
• salt (to taste)
• black pepper (to taste)
• 2/3 cup light cream
• 2 tablespoons chopped parsley

Recipe

• 1 soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.
• 2 drain porcinis and reserve soaking liquid.
• 3 chop mushrooms finely and set aside until needed.
• 4 cook onion in butter until tender, about 3 minutes.
• 5 add the sliced mushrooms and porcinis and cook for about 5 minutes.
• 6 add the stock, the reserved porcini liquid, and season to taste with salt and pepper.
• 7 bring mixture to a boil, then transfer to the crockpot.
• 8 cover, and cook on low for 5 hours.
• 9 cool soup slightly and puree in blender or food processor or use a hand-held blender.
• 10 add the cream, cover again, and cook for an additional 30 minutes, or until hot.
• 11 garnish with chopped parsley before serving.

Dhall (lentil & Tomato Curry)

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 250 g red lentils (8oz)
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1 (400 g) can canned whole tomatoes
• 1 onion, roughly chopped
• 2 1/2 cups water
• 1 garlic clove, crushed
• 2 tablespoons oil

Recipe

• 1 combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water.
• 2 bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
• 3 pour half the mixture into blender, blend on medium speed 30 seconds, repeat with the rest of the curry, stir in garlic & oil.

Chili... Tracy's Dynamo Chili

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 2 tablespoons new mexico hot chili powder
• 2 tablespoons new mexico mild chili powder
• 2 tablespoons california hot chili powder
• 2 tablespoons california mild chili powder
• 3 tablespoons cumin
• 2 teaspoons msg
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon mexican oregano
• 3 tablespoons vegetable oil, divided
• 3 lbs beef tri-tip steak, diced into 3/8 inch pieeces
• 1 medium onion, minced
• 1 ounce green chili, diced
• 3 garlic cloves, minced
• chicken broth
• 1 (8 ounce) can tomato sauce (such as hunts)

Recipe

• 1 make the spice mix:.
• 2 combine all ingredients thoroughly.
• 3 make the chili:.
• 4 in a pan over, medium heat, warm one tablespoon oil. lightly saute meat in batches, adding more oil if needed. in a stock pot, combine meat with obion, green chilies, garlic, one can chicken broth, tomato sauce and half of the spice mix. simmer 2 hours.
• 5 stir in remaining spice mix and comtinue cooking for one hour, adding more broth if necessary, to maintain the stew like consistency. adjust the seasoning to your personal taste during the last 15 minutes of cooking.

Chili-basted Barbequed Chicken

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

Ingredients

• Servings: 6
• 1 cup vegetable oil
• 6 garlic cloves, pressed
• 1 tablespoon chili powder
• 1 teaspoon chili powder
• 1 tablespoon fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 5 lbs chicken pieces
• salt & freshly ground black pepper

Recipe

• 1 combine first 8 ingredients in medium bowl.
• 2 arrange chicken in large pan in single layer; pour oil mixture over and turn chicken to coat.
• 3 cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
• 4 prepare barbeque (medium heat).
• 5 remove chicken from pan, reserving marinade.
• 6 season chicken with salt and pepper.
• 7 grease grill rack and arrange chicken on rack skin side down.
• 8 cover and cook until chicken is brown and cooked through, basting every 10 minutes with reserved marinade and turning occasionally, about 30 minutes.
• 9 transfer to platter and serve.

Creamy Mushroom Bruschetta

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

Ingredients

• 2 cups button mushrooms, washed and sliced
• 2 cups shiitake mushrooms, washed and sliced
• 2 cups oyster mushrooms, washed and sliced
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 1/4 cup toasted pine nuts
• 1/4 cup whipping cream
• 2 tablespoons balsamic vinegar, vinagrette (recipe follows)
• 1 baguette, sliced and toasted
• 1/2 cup balsamic vinegar
• 1 -2 tablespoon dijon mustard
• 1 1/2 cups olive oil, not extra virgin
• salt

Recipe

• 1 heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
• 2 meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
• 3 combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. stir in the vinagrette and serve on toasted baguette slices.
• 4 vinagrette.
• 5 whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
• 6 the recipe only calls for 2 tbsp of it, but it's really good salad dressing.