Meatless Mission Chili

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

Ingredients

• Servings: 4
• 2 tablespoons safflower oil
• 1 garlic clove, minced
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 onion, chopped (1/4 cup)
• 1 carrot, shredded
• 1 medium zucchini, shredded
• 1 (18 ounce) can tomatoes with juice
• 1 (15 ounce) can kidney beans, drained
• 1 (8 ounce) can tomato sauce, 1 cup
• 1/4 cup water
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce, to taste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon black pepper

Recipe

• 1 garnish: corn, chopped scallions, shredded cheddar or monterey jack cheese, or a combination, optional.
• 2 in a dutch oven or 4-5 qt saucepan, heat oil.
• 3 saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
• 4 as mixture cooks, stir in remaining ingredients.
• 5 bring to a boil over high heat, then reduce heat to medium.
• 6 cover and cook until heated through, about 5 minutes.
• 7 top each serving with a garnish, if desired.
• 8 if you wish, set under broiler to melt cheese.
• 9 variations: - add 1/2 cup whole raw cashews if reheating, add addt'l liquid, such as water, tomato juice, or veg stock.

Poached Pears With Gingerbread

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 1 cup unsalted butter, room temperature, plus more for the pan
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups all-purpose flour
• confectioners' sugar, for dusting
• 3 medium firm pears (such as anjou, bartlett or bosc)
• 1 (750 ml) bottle robust red wine (such as cabernet sauvignon, cabernet franc or merlot)
• 1/2 cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• 2 whole cloves
• peel from 1 orange
• peel from 1 lemon
• 1 star anise
• 1 whole bay leaf
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

• 1 to make the gingerbread cake: heat oven to 350°f butter an 8 3/4 x 4 1/2 x 2 3/4-inch loaf pan, and set aside.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2-4 minutes. add vanilla, and mix. add eggs, one at a time, mixing well after each addition.
• 3 in a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. pour batter into prepared pan, and smooth top with a spatula.
• 4 bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer to a wire rack to cool completely. run a knife between the cake and the pan, and invert onto a serving platter.
• 5 using a paring knife, make a trough in the center of the cake: insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. cut bottom of the the trough, being careful not to cut through the shorter sides or all the way through the cake. lift out trough, and reserve for snacking. cover cake with plastic until ready to assemble.
• 6 to make poached pears: peel pears, and place in a medium saucepan. add remaining ingredients and just enough to cover pears.
• 7 set saucean over high heat, and bring ot a boil. reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. remove pan from heat; let pears cool in liquid.
• 8 using a slotted spoon, transfer pears to a plate. pour poaching liquid through a sieve set over a bowl. discard solids, and return liquid to saucepan. place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
• 9 to make the cinnamon cream: place heavy cream, sugar, and cinnamon in a chilled medium bowl. using a whisk, whip cream until soft peaks form. cover with plastic and refrigerate until ready to use.
• 10 to assemble dessert: slice poached pears in half, and remove the cores with a melon baller. unwrap cake, and dust with confectioners' sugar. stand halved pears in the trough of the cake. drizzle 2 tablespoons red-wine syrp over the tops. serve cake with additional syrup and dollop each portion with cinnamon whipped cream.

Mini Buttermilk Berry Milkshake

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 3 scoops premium vanilla ice cream
• 1/3 cup buttermilk
• 1 cup frozen mixed berries
• splash creme de cassis

Recipe

• 1 let your vanilla ice cream soften up a bit before scooping three xl scoops into a big sized glass or cup. mix in the buttermilk using a milkshake machine, an immersion blender, or by hand. i like my milkshakes extra thick, so i don't like to over mix them or thin them out with too much liquid. if your milkshake gets too thin, just add another scoop or two of ice cream.
• 2 make the berry puree:.
• 3 puree berries with an immersion or regular blender. incorporate a small splash of creme de cassis.
• 4 spoon or pour a bit of the vanilla milkshake into each serving glass, add a bit of the berry puree, more of the milkshake, more puree, and so on. give the milkshakes a bit of a swirl with a spoon and serve immediately.

Raspberry Streusel Bars

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

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, plus
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
• 1/4 cup packed brown sugar
• 1/2 cup old fashioned oats
• 1/2 cup pecans, chopped fine
• 3/4 cup raspberry preserves
• 3/4 cup fresh raspberry
• 1 tablespoon lemon juice

Recipe

• 1 adjust oven rack to middle position; heat oven to 375 degrees. cut 18-inch length foil and fold lengthwise to 8-inch width. fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (if using extra-wide foil, fold second sheet lengthwise to 12-inch width.) spray foil-lined pan with nonstick cooking spray.
• 2 in bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. with machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (if using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
• 3 measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. bake until edges begin to brown, 14 to 18 minutes.
• 4 while crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
• 5 combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
• 6 spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. using chef's knife, cut into squares and serve.

Garbage Disposal Cleaner

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup lemon, chopped (orange or grapefruit, including rind)
• 1 cup baking soda
• 1 1/2 cups water

Recipe

• 1 using a food processor, chop lemons until chopped. add other ingredients, then pour into an ice cube tray. (the baking soda seperates so mix the ingredients in between) freeze until solid. remove cubes from tray, then place in a plastic bag if you are not going to use them immediately.
• 2 label the bag, and make sure the children don't get into them. when ready to clean the disposal, turn it on, drop in 6 to 10 cubes, and let the machine grind them up. rinse disposal with cold water.

Multigrain Pizza Crust Recipe

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

Ingredients

• 1 1/4 cups bread flour or 1 1/4 cups unbleached flour, plus
• 2 tablespoons bread flour or 2 tablespoons unbleached flour, divided
• 2 tablespoons whole grain cornmeal
• 2 tablespoons wheat bran
• 2 tablespoons quick-cooking oats
• 1 1/2 teaspoons fast rising yeast
• 1/4 teaspoon salt
• 1/2 cup water or 1/2 cup skim milk, plus
• 2 tablespoons water or 2 tablespoons skim milk, divided
• 1 teaspoon honey

Recipe

• 1 place 3/4 c of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
• 2 place the water or milk and the honey in a small saucepan, and heat until very warm (125 f to 130 f.) add the water mixture to the flour mixture and stir for 1 minute.
• 3 stir in enough of the remaining flour, 2 tablespoons at a time, to form a soft dough.
• 4 sprinkle 2 tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
• 5 knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
• 6 (be careful not to make the dough too stiff, or it will be hard to roll out.) coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
• 7 cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
• 8 when the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
• 9 the dough is now ready for shaping, topping, and baking.
• 10 to make pizza dough in bread machine: place all of the dough ingredients except for 2 tablespoons of the bread flour in the machine's bread pan.
• 11 (do not heat the water or milk.) turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
• 12 check the dough about 5 minutes after the machine has started.
• 13 if the dough seems too sticky, add more of the remaining flour, a tablespoon at a time.
• 14 when the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.

Poached Pears With Chocolate-pear Sauce

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup pear nectar
• 1 cup dry wine
• 1/2 cup sugar
• 4 pears, slightly under-ripe, peeled, halved, cored
• 4 ounces bittersweet chocolate, chopped (not unsweetened or semi-sweet)

Recipe

• 1 stir pear nectar, wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
• 2 add pears to syrup in saucepan.cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
• 3 using slotted spoon transfer pears to plate.
• 4 increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. remove pan from heat.
• 5 add chocolate; whisk until chocolate melts and sauce is smooth.
• 6 place 1 warm pear half on each plate. top with warm chocolate sauce. or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.

Maple Mustard Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 12
• 3 tablespoons real maple syrup
• 3 tablespoons kame chinese style mustard
• 2 tablespoons hot water
• 3/4 cup red wine vinegar
• 1 tablespoon olive oil
• salt
• pepper

Recipe

• 1 in a 4 cup measure mix mustard with hot water.
• 2 wisk in syrup, vinegar salt and pepper.
• 3 wisk in olive oil.
• 4 serve on your favorite salad.

Pepperoni Pizza Soup

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

Ingredients

• Servings: 4
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 cup fresh mushrooms
• 1 cup zucchini, sliced and halved
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can diced italian tomatoes
• 3 ounces turkey pepperoni
• 1/2 teaspoon pizza seasoning
• 1/2 cup mozzarella cheese
• 1 (14 1/2 ounce) jar pizza sauce

Recipe

• 1 in a medium saucepan combine onion, green pepper, mushrooms, zucchini, and 1/4 cup broth.
• 2 bring to boiling.
• 3 reduce heat, simmer, covered, for 5 minutes.
• 4 stir in remaining broth, tomatoes, pizza sauce, pepperoni, and seasoning.
• 5 simmer 10 minutes.
• 6 top with cheese.

Poached Pears In Red Wine

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 (750 ml) bottle red wine, i like merlot, a good label (if you wouldn't drink it, don't cook with it)
• 3/4 cup superfine sugar
• 3 tablespoons honey
• 1/2 lemon, juice of
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 2 inches piece orange rind
• 1 clove
• 1 black peppercorns
• 4 firm ripe pears
• whipped cream or sour cream, to serve

Recipe

• 1 place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. heat gently, stirring occasionally until the sugar has completely dissolved.
• 2 meanwhile, peel the pears, leaving the stem intact. take a thin slice off the bottom of each pear to keep it standing upright.
• 3 place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
• 4 carefully transfer the pears to a bowl, using a slotted spoon. continue to boil the poaching liquid until reduced bu about half. let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
• 5 place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. serve with whipped cream or sour cream.

Mini Cheesecakes

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

Ingredients

• Servings: 90
• 5 (8 ounce) packages cream cheese
• 1 3/4 cups sugar
• 6 eggs
• 3 tablespoons flour
• 1 teaspoon vanilla, exrract
• 1/2 cup canned milk (i.e. milnot, etc)
• 1/2 lb oleo
• 1/2 lb crushed graham cracker (2 cups)
• dream whip
• cream cheese (see instructions)

Recipe

• 1 mix together the cream cheese and sugar.
• 2 add eggs, one at a time, beating well after each addition.
• 3 add flour, vanilla, and canned milk, mixing well.
• 4 set aside.
• 5 melt the 1/2 lb oleo and add crushed graham crackers.
• 6 place 1/2 teaspoon of crumb mixture in paper lined mini muffin tins.
• 7 fill each 3/4 full of cheese mixture and bake@325 degrees for 15-20 minutes, until set, but not brown.
• 8 remove from tins and let cool.
• 9 when ready to serve,top with 1 envelope dream whip mixed with a 3 oz package of cream cheese, whipped together.
• 10 (this won't be enough for all 100) place on top 1/2 marachino cherry.
• 11 i use red and green for christmas!

Roast Vegetable, Puy Lentil And Goat Cheese Salad

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

Ingredients

• Servings: 8
• 1 cup dried brown lentils, rinsed (or 2 cans cooked, rinsed. i prefer puy lentils)
• 1 (8 ounce) can chickpeas (rinsed)
• 1 medium sweet potato
• 1 red onion
• 1 medium zucchini
• 1 red pepper
• 125 g soft fresh goat cheese
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoons mixed herbs
• salt and pepper
• 4 cups rocket
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 teaspoon fresh cracked pepper

Recipe

• 1 preheat over to 350 degrees.
• 2 place rinsed lentils in a pot with 3-4 cups water and simmer until cooked (approximately 20-30 minutes). drain, place in a large bowl and set aside.
• 3 drain and rinse chickpeas and add to bowl with cooked lentils.
• 4 dice sweet potato, zucchini, onion and pepper into 1/2 inch pieces, place on baking sheet and drizzle with olive oil, red wine vinegar, mixed herbs, salt and pepper. toss to coat and spread evenly. place in oven. check vegetables every 5-10 minutes to ensure they're not burning, and stir occasionally. once they tender and browned remove from oven to cool, the add to bowl with lentils and chick peas.
• 5 add remaining oil, balsamic vinegar, salt an pepper to bowl and stir to combine.
• 6 crumble goat cheese and stir gently into the mixture.
• 7 if eating immediately serve lentils on a bed of rocket. this salad keeps well in the fridge for several days, but only add the rocket before eating.

Roast Turkey To Be Proud Of!

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

Ingredients

• 1 (14 -16 lb) whole turkey
• 1 1/2 gallons water
• 1 lb kosher salt
• 4 -5 ounces cracked black peppercorns
• 14 bay leaves
• 1 ounce ground cloves
• 1 ounce ground ginger
• 2 (12 ounce) bottles real maple syrup
• 2 (12 ounce) jars honey
• 1 (12 ounce) jar molasses
• 8 cups chicken broth (wait, see instruction)
• 1/2 cup butter, room temperature
• 2 teaspoons chopped garlic
• 1 teaspoon chopped fresh rosemary leaf
• 2 teaspoons chopped fresh thyme
• 4 carrots, coursely chopped
• 6 stalks celery, coursely chopped
• 1 onion, coursely chopped
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 apples, preferably macintosh
• 1 onion, peeled and quartered
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1 tablespoon olive oil

Recipe

• 1 thaw turkey.
• 2 prepare brine. brine must be cool before placing turkey in it. (if no room in fridge for brine, then make it in two stages. boil all ingredients except chicken broth tuesday night, then just add chicken broth wednesday morning without heating).
• 3 place turkey in brine 24 hours.
• 4 remove turkey and pat dry. gently loosen skin and rub herb butter under skin.
• 5 place turkey breast up on platform of herbs and veggies, and fill with herbs, apples and onions.
• 6 place probe in meaty area, not touching bone. rub olive oil over breast and wings.
• 7 cover loosely with aluminum foil and bake at 325 degrees until probe reaches 161 degrees.
• 8 remove turkey from oven and let sit covered for 20 minutes before slicing.
• 9 this uses the usda's new recommended internal temperature for turkey in this recipe. this is significantly lower than the old recommendation, but allows for a much juicier turkey.

Poached Pears In Wine Sauce

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 cup burgundy wine
• 1/2 cup apple juice
• 3 tablespoons red currant jelly
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice (optional)
• 1/4 teaspoon ground cloves (optional)
• 4 firm fresh bartlett pears

Recipe

• 1 peel, halve, and core the pears.
• 2 combine all other ingredients in a saucepan, stir, and bring to a boil.
• 3 reduce heat to low, add pears, and cover.
• 4 simmer for approximately 10 minutes (until pears are tender), turning pears often.
• 5 let pears cool slightly in pan.
• 6 transfer pears to a serving dish and spoon the poaching liquid over.
• 7 serve warm or chilled.

Poached Pears

Total Time: 2 hrs 40 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 4
• 4 bosc pears
• 4 cups water
• 1 1/2 cups dry red wine
• 1 1/4 cups sugar
• 1 teaspoon whole black peppercorn
• 1 dried bay leaf
• peel of 1 lemon

Recipe

• 1 peel pears, leaving stems intact. in a saucepan, just large enough to hold lears on their sides, bring to a boil 4 cups water, 1 1/2 cups red wine, sugar, peppercorns, bay leaf and lemon peel.
• 2 add pears, and cover with a round piece of wax paper. reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10-15 minutes. let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.

Multigrain Sourdough Bread

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

Ingredients

• 2 cups proofed sourdough starter
• 2 tablespoons butter or 2 tablespoons olive oil
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 cup honey
• 1/2 cup sunflower seeds
• 1/2 cup millet or 1/2 cup amaranth or 1/2 cup quinoa
• 3 1/2 cups multi-grain flour (i use robin hood best for multigrain)

Recipe

• 1 measure all ingredients into bread machine pan, in order that they are listed. set machine for dough cycle and start.
• 2 at end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• 3 place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• 4 bake at 375 degrees f for 40 to 50 minutes. remove from pan and cool on wire rack. the top can be brushed with butter for a soft crust, if desired.
• 5 note: to proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. this is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. if you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

Roast Vegetable And Barley Soup

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

Ingredients

• Servings: 4
• vegetable oil cooking spray
• 4 large plum tomatoes, halved lengthwise (about 1 1/4 pounds)
• 3 medium carrots, trimmed, peeled, quartered (about 8 ounces)
• 6 ounces fresh cremini mushrooms, thickly sliced
• 1 large onion, cut into 1-inch wedges through root end
• 1 red bell pepper, quartered
• 1 medium zucchini, trimmed, halved lengthwise
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 8 cups canned vegetable broth
• 1 1/2 ounces package dried porcini mushrooms
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 cup pearl barley
• chopped fresh parsley

Recipe

• 1 preheat oven to 400°f
• 2 spray large rimmed baking sheet with nonstick spray.
• 3 arrange tomatoes and next 6 ingredients on sheet.
• 4 drizzle with oil; sprinkle with salt and pepper.
• 5 roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes.
• 6 peel garlic and reserve. coarsely chop half of vegetables and reserve.
• 7 transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
• 8 add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables.
• 9 add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot.
• 10 bring to boil. reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes.
• 11 pour vegetables and broth into large strainer set over bowl. transfer vegetables in strainer to processor and puree until smooth; set aside.
• 12 return broth and bay leaf to pot; add barley and bring to boil.
• 13 reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes.
• 14 season soup to taste with salt and pepper. (can be made 1 day ahead. cool soup slightly. chill soup uncovered until cold, then cover and keep chilled. rewarm over medium heat, thinning with additional broth if desired before serving.)
• 15 ladle soup into bowls. sprinkle with parsley and serve.

Multi-grain Honey Wheat Bread

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 50 mins Cook Time: 20 mins

Ingredients

• 1 1/2 teaspoons yeast
• 1/4 cup nonfat dry milk powder
• 1 1/2 cups bread flour
• 1 1/2 tablespoons gluten
• 1/4 cup oats
• 1/2 cup whole wheat flour
• 1/4 cup all-bran cereal, crumbled
• 2 tablespoons wheat germ
• 1/4 cup bulgar wheat
• 1 tablespoon flax seed
• 1 1/2 teaspoons sea salt
• 2 tablespoons honey
• 3 tablespoons grapeseed oil
• 1 cup water
• beaten egg (for top, optional)
• flax seed (for top, optional)
• oats (for top, optional)
• wheat germ (for top, optional)

Recipe

• 1 place ingredients into bread machine in appropriate order.
• 2 set machine to"manual" to knead dough.
• 3 after manual bread machine cycle, remove machine hook from dough, and turn dough into a greased loaf pan and punch down.
• 4 let rise until doubled in size (about an hour).
• 5 keeping dough in same pan in which it rose, brush with beaten egg and sprinkle with extra flax seed, oats, and/or wheat germ (optional), and allow dough to re-rise about ten minutes.
• 6 bake at 375 degrees f for 20-25 minutes until nicely browned.
• 7 remove pan from oven, and turn bread out of pan to cool on a wire rack.
• 8 serve with an herb butter, if you desire (i have 3 different herb butter recipes available:#27286,#27297, and#27739).

Flax Seed Bread (bread Machine)

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

Ingredients

• Servings: 10
• 1/2 cup water
• 1 egg
• 1 tablespoon plain yogurt
• 1 teaspoon stevia
• 1/3 cup ground flax seeds
• 1/4 soy flour
• 3/4 cup vital wheat gluten flour
• 1 1/2 teaspoons dry yeast

Recipe

• 1 pout the ingredients in to your bread machine in the order according to your manufacturer.
• 2 select the basic program, on light setting.
• 3 don't remove until completely cooled.
• 4 cut in slices and enjoy.

Our Version Of Chocolate Zucchini Bread

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

Ingredients

• Servings: 8
• 3 eggs
• 1/4 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla, concentrated extract
• 1 cup zucchini, finely grated
• 1 cup carrot, finely grated
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon baking powder
• 1 cup apple puree
• 1 cup nuts (optional)

Recipe

• 1 using the big bowl from your mixmaster, mix all wet ingredients.
• 2 gradually add dry ingredients to wet mixture, so as not to make a mess, and mix well.
• 3 pour into mini-loaf tins, you should get about 8-10. you can also use 1 normal loaf tin.
• 4 bake at 180c/350f for 20 mins or until skewer comes out clean.
• 5 freezes well as mini-loaves or whole loaf, sliced before freezing.

Poached Pears In Sauternes

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

Ingredients

• Servings: 6
• 6 -12 ripe pears, depending on size
• 1 orange, juice and zest of
• 375 ml sauternes wine or 375 ml other not-too-sweet wine
• 750 ml water
• 50 g honey
• 200 g sugar
• 2 lemons, juice of
• 1 vanilla pod, split
• 1 cinnamon stick, broken into short lengths
• 4 cloves

Recipe

• 1 using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
• 2 leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
• 3 remove the core from the base, using a corer or a small melon baller.
• 4 combine all the ingredients in a saucepan big enough to hold everything, including the pears.
• 5 set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
• 6 the cooking time will vary according to the ripeness of the pears.
• 7 very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
• 8 as soon as they are ready, turn off the heat.
• 9 transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
• 10 serve one or two pears on each plate with a little orange zest and some syrup.

Roast Wild Duck With Cranberry Sauce

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

Ingredients

• Servings: 2
• 4 -5 lbs duck
• 1/4 cup port wine
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/4 cup orange juice
• 2 -4 tablespoons brown sugar
• 1/2 cup fresh cranberries
• 1 dash cayenne pepper
• 1/2 lemon
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 rinse duck under cold water and pat dry. remove any large lumps of fat from skin. rub inside cavity and skin of duck with lemon. season cavity and skin with salt and pepper. truss bird, place on rack and set in shallow roasting pan. roast at 350°f for 30 minutes.
• 2 pierce skin all over with fork to release fat. continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
• 3 once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). increase oven temperature to 500°f for the last 15 minutes of roasting to crisp skin. remove duck from oven and set on warm plate. pour off and discard fat.
• 4 place roasting pan on top of stove. add port and heat over low heat, scrapping up any browned bits. add butter and heat until melted. add flour, stirring until smooth. add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. stir in orange juice and 2 tablespoons brown sugar and mix well. add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. add cayenne and more salt and pepper to taste. if mixture is too tart, add more brown sugar.
• 5 to serve, using poultry shears cut duck in half lengthwise. place on two serving dishes. pour half of sauce over each serving. serve immediately.

Meatless Moussaka

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

Ingredients

• Servings: 10
• 2 -3 eggplants, sliced lengthwise in 1/4 inch slices (about 1 1/2 pounds)
• 1 1/2 lbs zucchini, sliced lengthwise in 1/4 inch slices
• 1 1/4 lbs potatoes
• 2 cups breadcrumbs
• 4 eggs, separated (reserve yolks for bechamel)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (15 ounce) can chickpeas (garbanzo)
• 1 (15 ounce) can diced tomatoes, with liquid
• 2 tablespoons tomato paste
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon sugar
• salt and pepper
• 3/4 cup grated kefalotyri or 3/4 cup parmesan cheese
• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 3 cups milk, warmed
• 4 egg yolks (reserved from above)
• 1 pinch ground nutmeg

Recipe

• 1 preheat the oven to 400°f.
• 2 place the eggplant and zucchini slices in a colander and sprinkle liberally with salt. place the colander in the sink and cover with an inverted plate and top with a heavy can or jar to squeeze out moisture. allow to sit at least 15-20 minutes.
• 3 peel the potatoes and parboil in a saucepan for about 10 minutes. they shouldn't be soft, just tender. drain, cool, and slice into 1/4" slices. set aside.
• 4 line a baking sheet with aluminum foil and lightly grease.
• 5 in a small bowl, add a splash of water to the egg whites and beat lightly with a fork or whisk. spread breadcrumbs on a flat plate.
• 6 rinse the zucchini and eggplant slices and blot with paper towels. set aside the zucchini with the potatoes.
• 7 dip the eggplant in the eggs, then dredge in the breadcrumbs, coating both sides. place the eggplant on the baking sheet and bake 1/2 hour, turning once during cooking.
• 8 start the tomato sauce by heating the olive oil in the large sauté pan. add the onion and sauté until translucent, about 5 minutes.
• 9 add the garlic and cook until fragrant, about 1 minute.
• 10 add the mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
• 11 allow the sauce to simmer uncovered so excess liquid can evaporatet.
• 12 lightly grease the 9"x13" baking pan and start assembling the moussaka.
• 13 sprinkle the bottom of the pan with breadcrumbs, leaving a small space around the edge of the pan. cover with a layer of potatoes and top with a layer of eggplant slices.
• 14 add the tomato sauce on top of the eggplant and sprinkle with the grated cheese. next, add the zucchini slices.
• 15 top with another layer of eggplant slices and sprinkle the top with the remaining cheese.
• 16 to make the bechamel sauce, melt butter in a sauce pan over low heat. add the flour to the melted butter, whisking continuously to make a smooth paste. allow the flour to cook for a minute, but do not allow it to brown.
• 17 add warmed milk to the mixture in a steady stream, whisking continuously.
• 18 simmer over low heat until it thickens a bit, but does not boil.
• 19 remove from heat and stir in the beaten egg yolks and pinch of nutmeg.
• 20 return to heat and stir until sauce thickens, taking care not to scorch it.
• 21 pour the béchamel sauce over the eggplant and allow the sauce to fill the edges of the pan.
• 22 bake for 45 minutes or until béchamel sauce is golden brown.
• 23 allow to cool 15-20 minutes before serving.

Multigrain Poppy Seed Bread

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• 1 cup prepared hot multigrain cereal (i like bob's red mill 10 grain)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 cup lukewarm water
• 3 cups whole wheat flour
• 1 tablespoon gluten (optional)
• 2 tablespoons powdered milk
• 2 tablespoons sugar or 2 tablespoons honey
• 2 teaspoons active dry yeast
• 1 tablespoon poppy seed
• dry hot cereal or cornmeal

Recipe

• 1 to make the dough in a bread machine: put the dough ingredients in the bread pan in the order listed and running the dough cycle.
• 2 peek at the dough after a few minutes to make sure that the dough is neither too dry or too wet.
• 3 it should be somewhat sticky and soft, but it should pull away from the sides of the pan when the machine kneads it.
• 4 if it is too wet, add additional flour 2 tbsp at a time.
• 5 if it's too dry, add 1-2 tbsp of water.
• 6 if you adjusted the consistency, check it again after a few more minutes of kneading.
• 7 this sounds more complicated than a normal bread machine recipe, but i promise, it's still easy.
• 8 if you had to adjust the consistency a lot, you may want to reset the machine and start the dough cycle over to make sure it gets kneaded properly.
• 9 when the dough cycle is complete, continue to step 21.
• 10 to make the dough by hand: combine the water, sweetener and yeast, until completely dissolved.
• 11 combine the remaining dry ingredients in a large mixing bowl, and stir until mixed.
• 12 combine the hot cereal and the yeast mixture and pour into a well in the dry ingredients.
• 13 with a wooden spoon, stir the dry ingredients into the wet a little at a time, first forming a thin batter, then a dough.
• 14 when it gets too thick to stir, turn it out onto a counter and begin kneading.
• 15 as with the bread machine instructions, adjust the consistency of the dough as you're kneading.
• 16 this dough will be sticky, but should still be able to be kneaded.
• 17 knead for 20-30 minutes.
• 18 return dough to the mixing bowl, and let rise, covered, until about doubled.
• 19 this time will vary widely depending on the temperature, yeast, and other factors, but should be somewhere between one and three hours.
• 20 when you poke the dough, the hole that you make should not fill in right away, and the dough should sigh slightly.
• 21 turn the dough out onto a lightly floured surface and punch it down and knead it a couple of times.
• 22 preheat the oven to 450°f, with a baking stone inside if you have one.
• 23 roll the dough up into a log about 12-14 inches long.
• 24 sprinkle a pizza peel or a cookie sheet with no sides liberally with the dry hot cereal and put the loaf in the middle.
• 25 brush the loaf with water and sprinkle with the poppy seeds and cover with a damp towel.
• 26 allow the loaf to rise for about 45 minutes, or until approximately double.
• 27 slash the top diagonally with a sharp knife.
• 28 put the loaf in the oven, directly on the baking stone, if you are using one.
• 29 for a crispier crust, spray the inside of the oven with water every couple of minutes during the first 10 minutes of baking.
• 30 after 10 minutes, turn the oven down to 350°f.
• 31 bake for an additional 25-35 minutes, until the loaf is nicely browned and sounds hollow when you tap on the bottom.
• 32 cool on a rack for at least 20 minutes before slicing.
• 33 if you would like to make sandwich bread instead, do the last rise in the loaf pan, and bake in a greased loaf pan at 350°f for 35-45 minutes.

Our Favorite Pizza Dough (bread Machine)

Total Time: 1 hr 45 mins Preparation Time: 1 hr 35 mins Cook Time: 10 mins

Ingredients

• 4 cups flour
• 3 teaspoons bread machine yeast
• 1 1/2 teaspoons sea salt
• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 1/2 cups warm water

Recipe

• 1 sift together dry ingredients in large bowl, add oil, honey and water and mix until combined. transfer to bread machine on "dough/pasta" setting. (should be roughly 90 minutes).
• 2 when dough is ready, divide in two, let rest 10-15 minutes, then roll out with a little more flour to about 1/2" or so. add your favorite sauce, cheeses and other toppings.
• 3 i bake ours on a pizza stone in a 525 degree oven for 8-10 minutes.

Our Version Of Zucchini Bread

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

Ingredients

• Servings: 8
• 3 eggs
• 1/4 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla, concentrated extract
• 1 cup zucchini, finely grated
• 1 cup carrot, finely grated
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon baking powder
• 1 cup apple puree
• 1/2 cup nuts (optional)
• 1/2 cup dried fruit (optional)

Recipe

• 1 using the big bowl from your mixmaster, mix all wet ingredients.
• 2 gradually add dry ingredients to wet mixture, so as not to make a mess, and mix well.
• 3 pour into mini-loaf tins, you should get about 8-10. you can also use 1 normal loaf tin.
• 4 bake at 180c/350f for 20 mins or until skewer comes out clean.
• 5 freezes well as mini-loaves or whole loaf, sliced before freezing.

Pepperoni Pizza Bread

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

Ingredients

• 1 cup water, warm plus
• 2 tablespoons water, warm (90-100 deg)
• 3 cups bread flour
• 1/3 cup mozzarella cheese, shredded
• 2 tablespoons sugar
• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons oregano
• 1 3/4 teaspoons yeast
• 2/3 cup pepperoni slice

Recipe

• 1 measure carefully, placing all ingredients except pepperoni in bread machine pan in order recommended by manufacture.
• 2 add pepperoni at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• 3 use basic/ cycle, and medium or light crust color.
• 4 makes 1 1/2 pound loaf.

Paul's Bread Machine Pizza Dough

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 15 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups water
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 1 cup flour
• 1 1/2 cups whole wheat flour
• 1/2 cup parmesan cheese
• 2 tablespoons basil
• 1 tablespoon oregano
• 4 teaspoons bread machine yeast

Recipe

• 1 place items in the bread machine in the order they are listed and select the"dough" cycle.
• 2 when the cycle is complete, dust the counter with flour and corn meal.
• 3 roll dough around gently to throughly cover.
• 4 roll out dough to the desired size, place on non-stick or lightly greased pan and prick several times with a fork (16" perforated pizza pan sprayed with non-stick cooking spray works best).
• 5 blind bake at 400°f for 10-15 minutes.
• 6 add desired toppings (spaghetti sauce, cheese, pepperoni, etc) and bake for an additional 10-15 minutes.
• 7 let rest for at least 10 minutes for best results.

Easy Plum Sauce

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1 cup plum jam
• 1 tablespoon vinegar
• 1 teaspoon onion powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon allspice
• 1 pinch garlic salt
• 1/3-1/2 cup water (depending on how thick the jam is)

Recipe

• 1 mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
• 2 cool the sauce and store in a jar in the refrigerator; use within a few days.

Roast Vegetable Paella

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

Ingredients

• Servings: 4
• 3 cups chicken broth
• 1 1/4 teaspoons saffron threads
• 1 large red bell pepper, cut into strips
• 1/2 lb zucchini, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 jalapeno pepper, seeded and chopped
• 3 plum tomatoes, chopped
• 1 1/2 cups uncooked arborio rice
• lemon wedge

Recipe

• 1 bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
• 2 toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
• 3 in a 15x10-inch jellyroll pan. sprinkle with oregano & thyme.
• 4 bake at 400°f for 25-30 minutes or until tender, stirring once.
• 5 sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
• 6 add uncooked rice and chicken broth mixture skillet, bring to a boil. cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. stir in bell pepper and zucchini, and cook 5 minutes.
• 7 serve with lemon wedges.

Poached Seafood In Lime Coconut Dressing

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 400 g mixed fresh seafood (prawns, scallops, fish)
• 500 ml chicken stock (for poaching)
• 1 green onion, sliced
• 2 tablespoons cilantro, chopped
• 1 tablespoon mint, chopped
• 2 limes, juice of
• 1/2 cup coconut milk (use low fat)
• 1 tablespoon fish sauce
• 1 clove garlic, crushed
• 1 red chile, seeded and diced
• 2 cups lettuce, shredded

Recipe

• 1 poach the seafood in the stock.
• 2 this will only take one or two minutes.
• 3 remove the seafood and chill quickly to stop further cooking.
• 4 you can do this by placing the seafood in ice water for a few minutes.
• 5 discard the stock.
• 6 combine the remaining ingredients, except the lettuce, to form a dressing.
• 7 drain the seafood from the water and add to the dressing.
• 8 cover and marinate in the fridge for at least 4 hours.
• 9 to serve place the lettuce in the base of each serving bowl and pile over the seafood and dressing.
• 10 serve immediately.

Garden Casserole

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 lbs eggplants, peeled
• 5 teaspoons salt, divided
• 1/4 cup olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini, slice 1/2 inch thick
• 5 medium tomatoes, peeled and chopped
• 2 stalks celery, sliced
• 1/4 cup minced parsley
• 1 tablespoon dried basil
• 1/4 teaspoon pepper
• 1/2 cup grated romano cheese
• 1 cup italian breadcrumbs
• 2 tablespoons melted butter
• 1 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 375f. cut eggplant into 1/2" thick slices; sprinkle both sides with 3 teaspoons
• 2 salt.
• 3 place in a deep dish; cover and let stand for 30 minute rinse with cold water; drain and dry on paper towels.
• 4 cut eggplant in 1/2" cubes; saute in oil til lightly browned.
• 5 add onions, garlic and zucchini; cook 3 minute add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
• 6 reduce heat; cover and simmer for 10 minute remove from heat; stir in romano cheese.
• 7 pour into a greased 9 x 13 baking dish.
• 8 combine crumbs and butter; sprinkle on top.
• 9 bake, uncovered, for 15 minutes. sprinkle with mozzarella.
• 10 bake 5 minutes longer.

Poached Scallops With Tarragon Vinaigrette

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

Ingredients

• Servings: 4
• 1 cup dry wine
• 1 cup fish stock (or 1/2 cup bottled clam juice mixed with 1/2 cup water)
• 1 small shallot, minced
• 1 lb sea scallops, muscles discarded
• 1/2 teaspoon arrowroot, dissolved in
• 1 teaspoon cold water
• 3 tablespoons extra virgin olive oil
• 2 tablespoons tarragon vinegar or 2 tablespoons wine vinegar
• salt & freshly ground black pepper
• 1 lb green beans
• 1 medium tomato (peeled, seeded and finely chopped)
• 2 teaspoons finely chopped tarragon

Recipe

• 1 in a skillet, bring the wine, fish stock and shallot to a boil. add the scallops in a single layer and simmer over moderate heat, turning once, until cooked through, about 5 minutes.
• 2 transfer the scallops to a plate and keep warm.
• 3 bring 1/2 cup of the poaching liquid to a boil in a saucepan.
• 4 whisk in the dissolved arrowroot and cook over moderate heat until slightly thickened. remove from the heat, whisk in the oil and vinegar and season with salt and pepper.
• 5 in a large pot of boiling salted water, cook the green beans just until tender, about 6 minutes. drain.
• 6 spread the beans on 4 plates. thickly slice the scallops and set them on the beans. drizzle with the vinaigrette, garnish with the tomato and tarragon and serve.

Meatless Yet Meaty Lasagna

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

Ingredients

• Servings: 6
• 1 vidalia onion (chopped)
• 2 cups fresh mushrooms (sliced)
• 2 -3 garlic cloves (minced)
• 1 -1 1/2 cup diced or sliced zucchini
• 1 (750 ml) can chopped tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 1 -2 cup tomato sauce with basil and mushroom
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons yellow sugar
• 1 tablespoon soya sauce
• 1/2 teaspoon chili pepper (crushed) (optional)
• 2 cups low fat cottage cheese or 2 cups ricotta cheese
• 9 uncooked lasagna noodles (the whole wheat ones i like)
• 1 egg
• 1/2-3/4 cup kraft parmesan cheese
• 1 (10 ounce) bag frozen chopped spinach (thawed and squeezed)
• 2 cups colby cheese (grated in separate bowl)

Recipe

• 1 combine in a large sauce pan the onions, mushrooms, garlic, zucchini.
• 2 cook on medium heat until softened stirring frequently.
• 3 add tomato sauce, paste, tomatoes, spices, soya sauce, sugar and chili peppers (if required) to the vegetable mixture.
• 4 mix thoroughly.
• 5 bring to a boil.
• 6 reduce heat, cover and simmer, stirring occasionally for approximately 15 minutes.
• 7 while the mixture is simmering, begin preparing noodles according to package instructions.
• 8 rinse with cold water and drain.
• 9 separately, combine cottage cheese or ricotta, parmesan, spinach and egg .
• 10 in lasagna pan, start by spreading tomato sauce in bottom.
• 11 start layering noodles in sets of three, followed by vegetable sauce mixture, 1/2 spinach mixture, 1/3 marble cheese.
• 12 continue this process until you end up with 1/3 of the marble cheese remaining.
• 13 cover lasagna with aluminum foil and bake at 375°f for 30 minutes.
• 14 at 30 minute mark, remove lasagna from oven and sprinkle with remaining cheese.
• 15 bake uncovered for another 5-10 minutes.
• 16 let lasagna cool for 10 minutes and serve with garlic toast.

Paul Newman's Homegrown Pasta Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 cup olive oil and vinegar dressing
• 1/2 lemon, juiced
• 1/2 teaspoon thyme
• 1 teaspoon dried basil
• 1/2 teaspoon garlic, minced
• 1 pinch red pepper flakes
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 12 ounces muticolored pasta
• 1/2 zucchini
• 1/2 yellow squash
• 2 roma tomatoes
• 1/2 cup artichoke heart
• 1/2 cup pitted black olives

Recipe

• 1 in bowl combine olive oil and vinegar dressing, lemon juice, thyme, basil, garlic, red pepper flakes, salt and pepper. taste and adjust to your liking. set aside.
• 2 cook pasta according to package directions. drain.
• 3 wash and chop vegetables for the salad. combine with the pasta. add dressing and toss gently.
• 4 refrigerate 1 hour before serving.

Roast Turkey And Winter Vegetable Chowder

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

Ingredients

• Servings: 10
• 3 slices diced bacon
• 1 yellow onion, cut into 1/2-inch dice (large)
• 2 celery ribs, cut into 1/2-inch dice
• 2 red potatoes, peeled and cut into 1/2-inch dice
• 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
• 7 cups turkey stock or 7 cups chicken broth
• 1 zucchini, cut into 1/2-inch dice (medium)
• 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
• 2 cups roast turkey or 2 cups chicken
• 1 tablespoon sage, minced (fresh)
• 1 tablespoon thyme, minced (fresh)
• salt
• fresh ground black pepper

Recipe

• 1 in a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. remove with a slotted spoon to plate. set aside. pour off all but 2 tablespoons of the bacon fat, and return the pot to medium heat. add the onion and celery. sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
• 2 add the potatoes, squash, and turkey stock. bring to a boil, and reduce the heat to a simmer. partially cover the pot and cook until the potatoes are tender, about 15 minutes. add the zucchini, swiss chard (or kale), turkey, sage, thyme, and reserved bacon. cook 5 minutes longer. add salt and pepper to taste. ladle the soup into warmed individual bowls or mugs and serve.

Cranberry-raspberry Bread

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 1 1/4 cups water
• 3 cups bread flour
• 2 tablespoons dry milk
• 1 1/2 teaspoons salt
• 2 tablespoons butter
• 1/4 cup knott light raspberry-cranberry preserves
• 3/4 cup dried cranberries (or craisins)
• 2 teaspoons fast rise yeast (or 3 tsp. active dry yeast)

Recipe

• 1 set machine setting for"light", if able.
• 2 add all ingredients as per machine instructions.
• 3 operate machine.
• 4 enjoy your loaf!

Pepperoni Cheese Bread (the Deen Brothers)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 (7 1/2 ounce) package refrigerated biscuits (10 count)
• 3/4 cup shredded cheddar cheese
• 10 slices pepperoni

Recipe

• 1 preheat oven to 450°f.
• 2 lightly spray a 9x5-inch baking loaf pan with non-stick cooking spray.
• 3 open canned biscuits and flatten each biscuit with the palm of your hand.
• 4 place 1 pepperoni and some cheese on each biscuit.
• 5 form a ball with each biscuit by pulling the dough up and around the filling; pinching the edges to seal.
• 6 drop each ball into the prepared loaf pan.
• 7 bake for 12-14 minutes or until golden brown.
• 8 serve warm.

Bread Machine Rum & Raisin Bread

Korean Pasta Salad

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

Ingredients

• Servings: 2
• 8 ounces chinese egg noodles
• 2 tablespoons rice wine vinegar
• 2 tablespoons dark sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons soy sauce
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fresh ginger, peeled & grated
• 1/4 teaspoon kosher salt
• 2 scallions, thinly slice on the diagonal
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 cook the egg noodles according to package instructions.
• 2 drain and rinse under cold running water.
• 3 transfer the noodles to a large bowl.
• 4 in a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
• 5 remove the noodles from the refrigerator and mix with the sesame mixture until well coated. serve cold or at room temperature.

Paul Newman's Mama Mia! What A Spicy Stir Fry!

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

Ingredients

• Servings: 6
• 4 teaspoons olive oil
• 4 chicken breasts, cut in bite-size pieces
• 4 medium zucchini, cut in bite-size pieces
• 1/2 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon sugar
• salt, to taste
• pepper, to taste
• 1/4 cup red wine
• 1 cup cabernet marinara sauce
• 1 lb pasta
• 1 cup parmesan cheese

Recipe

• 1 heat olive oil in wok or large pan. stir fry chicken, zucchini, onion, garlic and sugar until chicken is opaque and zucchini crisp tender. add salt and pepper to taste. add red wine and marinara sauce. let simmer 5 to 7 minutes.
• 2 meanwhile, cook pasta according to package directions. drain.
• 3 serve chicken and sauce with the pasta. sprinkle with parmesan. enjoy!

Mini Mexican Cherry Pepper Quiches

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

Ingredients

• Servings: 10
• 28 -30 fresh red mild cherry peppers
• 2 large eggs
• 1 cup whipping cream
• 1/4 cup sausage
• 1/4 cup frozen sweet corn, thawed
• 1/8 cup finely chopped zucchini
• 1/8 cup chopped green onion
• 1/8 cup chopped fresh mushrooms
• 1 tablespoon butter
• 1 tablespoon tomato sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon minced garlic
• 1/4 teaspoon fresh coarse ground black pepper
• 1/2 cup packed four-cheese mexican blend cheese

Recipe

• 1 in medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper.
• 2 set aside.
• 3 in small frying pan, cook sausage, crumbling fine, drain grease.
• 4 add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender.
• 5 add to egg mixture.
• 6 cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese.
• 7 bake in 375º oven for 15 minutes til filling is puffed and golden brown.
• 8 cool 5 minutes, serve warm.

Sizzling Rice Soup Honolulu

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup long grain rice (not converted)
• 1 cup water
• 1 whole chicken breast, skinned,boned and cut into julienne strips
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon soy sauce
• 6 cups chicken stock
• 2 cups shredded fresh watercress or 2 cups lettuce or 2 cups spinach
• 1/2 cup finely chopped green onion
• 1 teaspoon sesame oil
• vegetable oil (for deep frying)

Recipe

• 1 rice: this step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or dutch oven combine rice and water over high heat.
• 2 bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes without removing lid.
• 3 the crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• 4 take off the top layer of soft rice and reserve for another use.
• 5 lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
• 6 the soup: toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• 7 in a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• 8 heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• 9 add the shredded greens, onions and sesame oil, if desired.
• 10 keep the soup hot (but not boiling) while frying rice.
• 11 heat oil to 375 degrees f in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• 12 lift rice out of the oil with a slotted spoon.
• 13 drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• 14 or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• 15 additional fried rice may be passed during the course.
• 16 any crispy rice left over is delicious used in salads or eaten out of hand.
• 17 the preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• 18 it takes a little doing, but well worth the effort.

Poached Quail

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

Ingredients

• Servings: 4
• 4 quail
• 1/4 cup fresh ginger, sliced, 10cm piece
• 5 star anise
• 7 green onions
• 2 tablespoons brown sugar
• 1/2 cup tamari soy sauce
• 1/2 cup chinese wine, 125mil
• 1 bunch of small english spinach
• 270 g somen noodles (or noodles of your choice)

Recipe

• 1 stuff each quail with a green onion and a slice of ginger. place quail in a tight fitting saucepan, add the remaining ginger, green onion, star anise, brown sugar, soy sauce and chinese wine. then cover with water, place a plate on top[ to keep quail submerged. bring to boil on medium heat and boil for 1 1/2 minutes. turn off and cover with a tight fitting lid and leave for about 4 hours to cook. then refrigerate overnight to allow flavours to develop.
• 2 drain quail – reserve broth.
• 3 pull meat and skin off quail – try and keep the tiny legs and thighs together – more for aesthetic purposes than anything else.
• 4 re-heat broth to bubbling.
• 5 in a separate saucepan bring water to boil and add enough noodles for four people. boil for 2 minutes. best not to drain – just take noodles from water and place into 4 x separate bowls. add quall meat – add a small handful of spinach, approx 8 leaves per bowl or more if you prefer – then pour over bubbling broth.
• 6 preparation time does not include refrigeration overnight.

Roast Wild Duck

Ingredients

• Servings: 1
• 2 cups apples, chopped
• 1/2 cup raisins
• to taste salt
• 1/4 lb bacon
• 1 duck

Recipe

• 1 wash and dry duck thoroughly.
• 2 rub the insides with salt. fill the cavity with chopped apples and raisins.
• 3 cover the breasts with bacon slices.
• 4 roast the duck in moderate 325 degrees oven for 20 minutes to the pound.
• 5 duck can be seasoned more with salt and paprika if desired.

Poached Pears With Grand Marnier Custard Sauce

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

Ingredients

• Servings: 6
• 2 large lemons
• 6 slightly underripe pears
• 3 cups cold water
• 1 cup sugar
• 1/2 inch vanilla bean
• thin strips orange zest
• grand marnier custard, sauce (recipe is in my cookbook)

Recipe

• 1 make grand marnier custard sauce.
• 2 for pears: squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
• 3 add remaining juice to large bowl of cold water.
• 4 using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
• 5 pare and place in acidulated water.
• 6 repeat with remaining pears.
• 7 mix 3 cups water and sugar in saucepan large enough to hold all the pears.
• 8 heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
• 9 stir in reserved lemon juice.
• 10 drain pears and place in simmering syrup.
• 11 cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
• 12 remove from heat.
• 13 cut 4 very thin slices from remaining lemon half.
• 14 add vanilla and lemon slices to poaching liquid.
• 15 cool to room temperature.
• 16 refrigerate, covered, until cold.
• 17 remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.

Poached Pears With Creme Anglaise

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups milk
• 2 large eggs
• 1 egg yolk
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 8 -10 bartlett pears (firm but ripe)
• 6 cups bottled pomegranate juice
• 1 cup light brown sugar, firmly packed
• 1 lemon
• 1 cinnamon stick
• 2 tablespoons orange-flavored liqueur
• 1 tablespoon cornstarch
• 1 pomegranate, seeded
• 12 fresh mint sprigs (optional)

Recipe

• 1 to make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
• 2 pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
• 3 in a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
• 4 gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
• 5 reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
• 6 stir in the vanilla.
• 7 cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
• 8 refrigerate for at least 2 hours or for up to 2 days.
• 9 julienne the zest from the lemon and set aside (reserve the lemon for the juice).
• 10 with an apple corer or a small, sharp knife, carefully core each pear from the bottom.
• 11 trim the bottoms so they stand upright.
• 12 leaving the stems intact, peel the pears.
• 13 in a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
• 14 bring to boil over high heat, then reduce heat to simmer.
• 15 place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
• 16 in the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
• 17 fill a large bowl with cool water.
• 18 holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
• 19 discard peels and membrane; drain and reserve the seeds.
• 20 carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
• 21 once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
• 22 remove and discard the cinnamon stick.
• 23 pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
• 24 mix orange liqueur and cornstarch together in a small bowl.
• 25 gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
• 26 pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
• 27 sprinkle with pomegranate seeds and garnish with a mint sprig.
• 28 serve the remaining glaze alongside.

Roast Turkey With Oyster Stuffing

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 14
• 1/2 cup butter
• 1 cup chopped celery
• 1 cup chopped leek (with tops)
• 9 cups soft bread cubes
• 1 pint shucked oyster (rinsed, drained, and chopped(reserve liquid)
• 1 cup snipped fresh parsley
• 1 1/2 teaspoons fresh marjoram or 1/2 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10 -12 lbs turkey
• butter, melted

Recipe

• 1 heat 1/2 cup butter in dutch oven over medium heat until melted.
• 2 cook and stir celery and leeks in butter until tender. remove from heat.
• 3 stir in remaining ingredients except turkey and melted butter.
• 4 stir in enough reserved oyster liquid, if necessary, to moisten stuffing.
• 5 heat oven to 325. fill wishbone area of turkey lightly with stuffing.
• 6 fasten neck skin to back with skewers.
• 7 fold wings across back with tips touching.
• 8 fill body cavity lightly. (do not pack--stuffing will expand while cooking.).
• 9 tuck drumsticks under band of skin at tail, or tie to skewer to tail.
• 10 spoon remaining stuffing into small greased casserole. cover and refrigerate.
• 11 place in oven with turkey during last 30 minutes of roasting.
• 12 place turkey, breast side up, on rack in shallow roasting pan.
• 13 brush with melted butter.
• 14 insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
• 15 roast uncovered 3 1/2 to 4 hours or until thermometer registers 185.
• 16 brush turkey with pan drippings 2 or 3 times during roasting.
• 17 place a tent of aluminum foil loosely over turkey when it begins to turn golden.
• 18 after 2 1/2 hours, cut band or remove skewer holding legs.
• 19 let stand about 20 minutes for easiest carving.
• 20 as soon as possible after serving, remove every bit of stuffing from turkey.
• 21 cool stuffing and turkey meat promptly. refrigerate separately.
• 22 use stuffing within 1 or 2 days and turkey meat within 2 or 3 days. turkey meat can be frozen up to 3 weeks.

Italian Meatballs

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

Ingredients

• Servings: 6
• 2 -3 lbs ground beef
• 1 -1 1/2 cup italian seasoned breadcrumbs
• 1/2 cup parmesan cheese
• 6 eggs
• 2 tablespoons dried basil
• 1 pinch salt and pepper

Recipe

• 1 shape into meatballs a little bigger than a golf ball -- for some reason, italian meatballs are always huge but they taste so great!
• 2 brown in oil or bake in a 350° oven until browned then add to a basil - tomato sauce (your own recipe) or mine when i post it.
• 3 for a few good variations add: italian sausage, ribs (mmm).
• 4 this is not for the calorie-counting/cholesterol-watching crowd!

Raw Alfredo Zucchini With Peas & Peppers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3/4 cup coconut water
• 2 tablespoons lemon juice
• 1 garlic clove (peeled)
• 1 teaspoon salt
• 1 cup pine nuts (raw, soaked for an hour)
• 1/4 teaspoon nutmeg
• 1/4 cup coconut meat (young or thai)
• 1 teaspoon yeast
• 1 teaspoon honey (raw)
• 1 pinch allspice
• 1 pinch pepper
• 1 red bell pepper (seeded & diced)
• 1 cup peas
• 5 zucchini

Recipe

• 1 alfredo sauce: put all the ingredients, except for the zucchini, bell pepper & peas, in a blender and blend until very smooth. if using a vita-mix or high powered blender, this also warms the sauce and it's ready to serve over noodles. otherwise, slightly warm in pan or dehydrator before serving.
• 2 noodles: peel the zucchini and make into noodles using a spiral slicer, mandoline, or slicing very fine 'noodles' length-wise with a knife. soak in warm water with the peas.
• 3 prepare & serve: drain zucchini and peas. mix the diced red-bell peppers and alfredo sauce and serve.

Evaporated Milk

Total Time: 47 mins Preparation Time: 2 mins Cook Time: 45 mins

Ingredients

• 1 3/4 cups whole milk
• 2 1/4 cups whole milk

Recipe

• 1 pour 1 3/4 cups of the milk into a heavy bottomed pot.
• 2 note the level of the milk in the pot, marking it if necessary (i'm not sure how, but the original instructions said to do it). this is the level the milk will be when it is finished.
• 3 pour in the rest of the milk.
• 4 slowly bring the milk to a boil over medium high heat, stirring frequently with a flat-bottomed utensil and scraping the bottom and sides of the pot. if the milk is scorching, reduce the heat some.
• 5 as soon as the milk reaches a boil, reduce the heat to the lowest possible setting.
• 6 allow to simmer, scraping the bottom and sides of the pot about every six or seven minutes. if a thin skin has formed on top of the milk, remove it with a spoon before scraping and stirring.
• 7 when the milk has reduced to the level previously noted or marked, your milk is done.
• 8 cool and refrigerate.

Roast Turkey With Caramelized Onion Balsamic Gravy

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

Ingredients

• Servings: 12
• 4 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 3 tablespoons chinese duck sauce
• 10 -14 lbs whole turkey
• 8 -10 ounces pineapple juice
• 6 cups chicken stock
• turkey neck, & giblets (optional)
• 1 onion, quartered
• 1 bay leaf
• 6 tablespoons margarine
• 2 large onions, halved and thinly sliced
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/4 cup potato starch
• 1/3 cup balsamic vinegar

Recipe

• 1 preheat oven to 400 degrees.
• 2 make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
• 3 rub spice mixture all over the turkey. place turkey, breast side down, in a large roasting pan. you can sprinkle on more of the pepper, paprikea, and garlic powder if desired. let turkey come to room temperature for 20 minutes. bake 2 hours, covered. (tie the legs together with kitchen twine or secure with foil.).
• 4 lower temperature to 350 degrees. and uncover. turn turkey breast side up, being careful not to prick skin. bake 1 hour.
• 5 flip turkey over again and baste with pineapple juice every 15 minutes for another 1/2 to 1 hour. turkey is done when juices run clear when pierced with a fork. place turkey on a platter; reserve liquid in pan for gravy.
• 6 prepare the gravy: combine chicken stock, turkey giblets and neck if desired, quartered onion, and bay leaf in a pot. simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.
• 7 in a large skillet, melt margarine over medium-high heat. add sliced onions, rosemary, and sage and saute about 15 minutes or until onions are golden. add potato starch; stir 1 minute. gradually wihisk in chicken stock mixture, discarding bay leaf, turkey neck, giblets, and quartered onion. boil about 3 minutes or until the gravy thickens, stirring often. whisk in the vinegar.
• 8 rewarm the gravy and thin with more chicken stock if necessary. pour over sliced turkey or serve on the side.