Orange Scallion Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 3 scallions, trimmed and coarsely chopped
• 1 -2 tablespoon honey
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon tamari soy sauce
• 1 cup mild vegetable oil (such as corn or 1 cup peanut oil)
• 1 tablespoon toasted sesame oil (optional)

Recipe

• 1 place all the ingredients except the oils in a food processor and process until combines.
• 2 with the machine running, drizzle the oils slowly through pusher tube and process until emulsified.
• 3 taste for seasoning; you may need to add a little more honey or soy sauce.

Pioneer Woman's Pasta Salad With Tomatoes, Zucchini And Feta

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

Ingredients

• Servings: 12
• 12 ounces bow tie pasta
• 2 tablespoons olive oil
• 1 whole lemon, juiced
• salt
• fresh ground black pepper
• 2 zucchini, cut in half lengthwise, then cut in half again lengthwise, then cut into slices
• 6 ounces feta cheese, crumbled
• 10 ounces cherry tomatoes, halved lengthwise
• 1/3 cup minced parsley

Recipe

• 1 cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. drain and rinse. add olive oil and lemon juice, salt and pepper. pioneer woman says do not undersalt! toss and then add zucchini, tomatoes, parsley and feta cheese. toss.
• 2 add more of whatever you think it needs. pw says she likes to go heavy on the feta. squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. cover and refrigerate a few hours before serving.

Roasted Red Pepper Bisque (soup)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 3 ounces roasted red peppers, peeled and seeded
• 2 ounces yellow onions, large dice
• 1 ounce celery, large dice
• 1 ounce leek, sliced and rinsed
• 1/2 tablespoon garlic, chopped
• 1 tablespoon tomato paste
• 3 cups chicken stock
• 1/8 quart heavy cream
• 1/2 tablespoon clarified butter
• 1/2 ounce chevre cheese
• 1/8 lb roux
• salt & pepper

Recipe

• 1 in large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. add roasted red peppers and tomato paste. cook briefly then add roux and cook until roux is softened and hot. add chicken stock and mix well with wire whip to avoid lumps. continue to stir until soup comes to a boil. reduce to a simmer and let simmer until roasted red peppers break down. add heavy cream and crumbled chevre cheese and again bring to a boil. place soup in blender and puree until smooth. adjust seasoning with salt and pepper. strain soup through china cap.

Roasted Ratatouille

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 2
• cooking spray
• 3 1/2 cups cubed eggplants (1 small)
• 1 cup zucchini (1 small)
• 8 pearl onions, halved
• 1 medium yellow sweet pepper, cut into 1 inch strips
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 large tomatoes, chopped
• 1 1/2 teaspoons lemon juice

Recipe

• 1 coat a 15x10x1 inch pan with cooking spray. place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
• 2 in a small bowl, stir together garlic, oil, salt and pepper. drizzle over vegetables; toss to coat.
• 3 roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. stir in tomatoes and lemon juice. roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

Passover Cherry Cheesecake

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

Ingredients

• Servings: 16
• 1 cup matzoh cake crumbs
• 1 cup potato starch
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 10 tablespoons pareve passover unsalted margarine, cold
• 1/4 cup brown sugar
• 4 tablespoons pareve passover unsalted margarine, melted
• 20 ounces cream cheese, at room temperature
• 3/4 cup half-and-half
• 3/4 cup vanilla sugar (*)
• 3 large eggs
• 2 large egg yolks
• 2 (12 ounce) bags frozen cherries
• 1 cup sugar
• 1/4 cup passover blackberry wine
• 1/4 teaspoon ground cinnamon
• 1/4 cup fresh orange juice
• 2 tablespoons potato starch

Recipe

• 1 to make the crust:
• 2 this can be prepared one week in advance and refrigerated.
• 3 preheat oven to 350 degrees. line two baking sheets with parchment paper. place the matzah cake meal, potato starch, brown sugar and cinnamon in food processor with metal blade.
• 4 pulse on and off until blended. add margarine and process until ingredients are blended. turn onto parchment paper. press mixture together to form pea-sized lumps. place the baking sheets on the middle and lower racks in oven. bake 13 to 15 minutes or until lightly browned, switching the position after 6 minutes. let cool.
• 5 place the lumps in a food processor and pulse until finely ground. remove from processor, measure out 4 cups, and save remainder for another use.
• 6 place the ground cookies and brown sugar in processor and pulse to blend. add melted butter and pulse until the dough starts to clump together. preheat oven to 350 degrees. butter the sides and then press the crumb mixture onto the bottom and 3/4 of the way up sides of a 9- or 10-inch spring form pan.
• 7 to make the filling:.
• 8 place cream cheese and half-and-half in processor bowl, and process until smooth. add sugar and process until blended. add eggs and egg yolks and pulse together until blended. pour mixture into crust. place on middle shelf of preheated 350-degree oven and bake 45 to 50 minutes, until top looks dull. the center of the cake should not shake when you move the pan. remove from oven. punch some holes in a piece of aluminum foil to let steam escape and cover top of cake.
• 9 let cool to room temperature. refrigerate overnight or up to 2 days ahead. make the topping and refrigerate until cold. spoon on topping before serving.
• 10 to make the topping:
• 11 place cherries in colander over a bowl and let them thaw. place juice in small saucepan, bring to boil and cook until reduced by half. remove from heat and add sugar, wine, cinnamon and orange juice. stir until sugar dissolves.
• 12 pour sauce over the cherries and refrigerate overnight or up to two weeks. place colander over a bowl and put cherries in colander. put the potato starch in a small cup. stir 1/4 cup of cherry marinade gradually into the potato starch.
• 13 place remainder of marinade in pot and bring to boil. add potato starch and cherries. bring mixture to boil, stirring constantly, and cook until thickened. allow to cool thoroughly. spoon over cheesecake.
• 14 *to make vanilla sugar:.
• 15 scrape the seeds out of vanilla beans and place both seeds and beans into 1 pound of sugar. let the sugar absorb the flavor for a couple of days, and then use in recipes in place of regular sugar.

Jordan Almonds - Sugar-coated Almonds

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

Ingredients

• Servings: 1
• 6 cups sugar
• 2 cups water
• 1 tablespoon liquid glucose or 1 pinch cream of tartar
• blanched whole almond

Recipe

• 1 for the fondant:.
• 2 put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
• 3 wash down the inside of the pan to the syrup’s edge with a small brush dipped in water.
• 4 when the syrup first boils, add the glucose or the cream of tartar.
• 5 continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
• 6 remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. the syrup should not be deeper than one and a half inches.
• 7 set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
• 8 turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes and opaque.
• 9 knead till smooth and free from lumps. wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. this is called the curing process.
• 10 remove the cloth, and knead just as you would bread dough.
• 11 keep in an air-tight jar. if left exposed to the air, it will get hard and dry. small quantities can be taken out and flavored, then colored to form many pleasing effects.
• 12 the fondant can be colored and flavored while it is warm. (it can be colored cold too, but it's easiest when it's warm.)
• 13 covering the almonds:.
• 14 melt the fondant for covering the almonds.
• 15 see that the almonds are totally dry after blanching and peeling.
• 16 dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
• 17 put the almonds to dry on wax paper. after about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.

Roasted Ratatouille With Pasta

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

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 zucchini, sliced into 1-inch pieces
• 1 eggplant, cut into 1-inch pieces
• 1 large onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 pint grape tomatoes
• 12 sprigs fresh thyme
• 4 garlic cloves, minced
• 8 ounces orecchiette or 8 ounces orzo pasta
• salt and pepper

Recipe

• 1 preheat oven to 350°f put all the vegetables, including thyme and garlic, in a 9"x13" pan. drizzle with olive oil; season with salt and pepper; toss to coat.
• 2 cover tightly with foil and roast for 45 minutes. uncover, stir, and roast for another 45 minutes. discard the thyme stems.
• 3 about 10 minute before the veggies are done, cook the pasta according to package instructions. drain and toss with the roasted veggies. garnish with extra thyme leaves.

North American Chicken Couscous

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 2 medium onions, cut into thin wedges
• 1 teaspoon bottled minced garlic
• 1 tablespoon olive oil
• 16 peeled baby carrots
• 2 1/2 cups chicken broth
• 2 medium zucchini, quartered and cut into 2-inch wide pieces
• 1/2 cup raisins
• 2 -3 teaspoons curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/3 cups quick-cooking couscous
• 1/4 cup slivered almonds, toasted

Recipe

• 1 cut chicken into bite-size pieces.
• 2 in a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
• 3 add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
• 4 stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
• 5 in another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
• 6 stir in the couscous; cover.
• 7 remove pan from heat; let stand for 5 minutes.
• 8 fluff couscous with a fork.
• 9 on individual plates, serve couscous with chicken and veggie mixture on top.
• 10 garnish with toasted almonds.

Herb And Spinach Stuffing For An Herb Roast Chicken

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1 (4 lb) roasting chickens
• 1 (12 ounce) package herb-seasoned stuffing cubes
• 1 cup water
• 3 tablespoons butter (i used less, it's up to you)
• 1 large onion, chopped
• 3/4 cup frozen chopped spinach, thawed & drained
• 2 ounces prosciutto (i used prosciutto just in thin slices) or 2 ounces baked ham, cubed (i used prosciutto just in thin slices)
• 2 garlic cloves, minced
• 2 teaspoons dried sage
• 1/2 teaspoon rosemary
• 2 tablespoons heavy cream
• 2 tablespoons lemon juice

Recipe

• 1 preheat oven to 350. place roasting rack rack in large roasting pan. rinse chicken; pat dry with paper towels.
• 2 in large bowl, toss stuffing with 1 cup water.
• 3 in large skillet, melt butter over medium heat. add onion, spinach, prosciutto, garlic, sage and rosemary into skillet; sauté until tender, about 5 minutes.
• 4 add spinach mixture to stuffing. stir in heavy cream and lemon juice; mix well.
• 5 spoon stuffing loosely into chicken cavity, filling about 3/4 full. fold skin over openings and close with metal skewers. tuck wings under chicken. place on roasting rack.
• 6 roast chicken until an instant red meat thermometer, inserted in the thigh, not touching the bone, registers 180 degrees and chicken is golden, about 1 hour and 45 minutes.
• 7 ** i couldn't get all of the stuffing to fit in the chicken so i cooked about 3/4 of the stuffing in a pyrex dish in the oven while the chicken was cooking too!

Roasted Red Pepper And Chive Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1/2 cup prepared roasted red pepper
• 1/3 cup red wine vinegar
• 1 medium garlic clove, minced
• 1 cup olive oil
• 1/3 cup finely chopped fresh chives
• salt and freshly ground pepper

Recipe

• 1 in bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. process until pepper is pureed.
• 2 with machine running, slowly drizzle in olive oil until fully combined. stir in chives and season with salt and pepper to taste.

Roasted Ratatouille

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

Ingredients

• Servings: 4
• 1 medium eggplant
• 1 -2 small zucchini
• 1 red pepper
• 1 large spanish onions or 1 large vidalia onion
• 2 dozen cherry tomatoes
• 3 -4 garlic cloves (optional)
• salt & pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• 2 ounces goat cheese (chevre)
• 8 -10 fresh basil leaves, chopped

Recipe

• 1 line a sheet pan with aluminum foil.
• 2 spray with cooking spray.
• 3 cut the eggplant unpeeled into 1" cubes.
• 4 cut the zucchini into 1" cubes.
• 5 cut the red pepper into 1" cubes.
• 6 cut the onion into large wedges maybe 8-10 pieces.
• 7 leave the tomatoes whole and also the garlic if using.
• 8 put all vegetables on prepared pan.
• 9 sprinkle with salt and pepper to taste and dried herbs.
• 10 drizzle with olive oil. use your hands to toss gently and coat everything with seasoning and oil.
• 11 bake at 350f for about 1 hour. turn every 15 minutes.
• 12 while it is warm toss with fresh basil and crumbled goat cheese.

Mango And Banana Tofu 'ice Cream' With Raspberry Fruit Leather

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• Servings: 4
• 200 g silken tofu
• 300 g mango pulp (to ensure the best flavour, make sure the fruit is very ripe)
• 150 g sugar syrup
• 1 orange
• 200 g bananas
• 500 g fresh raspberries or 500 g frozen raspberries
• sugar (optional)

Recipe

• 1 blend together the tofu, bananas and mango until smooth.
• 2 heat glucose syrup slightly.
• 3 stir into blended ingredients.
• 4 finely grate the orange, squeeze the juice, and add to the mixture.
• 5 freeze in an ice-cream maker, according to manufacturer's instructions.
• 6 if ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• 7 allow to freeze again until firm and beat again.
• 8 serve with raspberry leather and fresh fruits of your choice.
• 9 to prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• 10 if adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• 11 spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• 12 place on a baking tray.
• 13 allow to dry in a low oven with the door ajar.
• 14 leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• 15 tear or cut into pieces to serve.
• 16 store in an airtight container for upto 1 week.

Mission Accomplished Asian Green Beans

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 2 cups fresh green beans, rinsed
• 1 teaspoon butter or 1 teaspoon soy margarine
• 1/2 teaspoon regular sesame oil
• 1 teaspoon chinese five spice powder (five spice mix is good)
• 2 tablespoons scallions, sliced
• 1 small garlic clove, minced finely
• 1/2-1 tablespoon chinese black vinegar, to taste
• 1 dash salt
• 2 tablespoons slivered almonds, toasted (optional, or ()
• 1/2 tablespoon black sesame seed (optional)

Recipe

• 1 in large pot of boiling water blanch the green beans for about 2 1/2 minutes but not longer than 3 minutes.
• 2 drain and immediately rinse with cold water to halt cooking.
• 3 place the cooked green beans in serving dish. add the other ingredients and toss carefully but well.
• 4 adjust seasoning. add salt if necessary. garnish with toasted almonds or sesame seeds if desired.

Potato Pistou

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

Ingredients

• Servings: 6
• 2 quarts water
• 2 cups chopped onions
• 5 tomatoes, peeled seeded and chopped
• 4 red potatoes, peeled and diced
• 3/4 cup halved green beans
• 2 medium zucchini, sliced
• 1/2 teaspoon dried marjoram
• 1 1/2 cups packed basil leaves
• 5 garlic cloves, halved
• 1/4 cup grated parmesan cheese
• salt and pepper

Recipe

• 1 combine water, vegetables and marjoram in slow cooker; cover and cook on high for 3-4 hours.
• 2 process soup in food processor or blender until smooth. add basil, garlic and cheese, processing until smooth.
• 3 return to slow cooker. cook on high for 15 minutes. season to taste with salt and pepper.

Roasted Ratatouille

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

Ingredients

• Servings: 4
• 1 large italian eggplant, cubed
• 2 baby zucchini, cut in circles
• 1 large red bell pepper, cut in strips
• 1 large yellow pepper, cut in strips
• 1 large sweet variety onion, cubed
• 1 large fennel bulb, reserve the fronds, cut fennel in bite-sized pieces
• handful fresh basil leaf, torn in half
• handful fresh italian parsley, finely chopped
• 1 bunch thyme
• 3 sprigs rosemary
• 3 tablespoons good quality balsamic vinegar (or crema di balsamico)
• 3 garlic cloves, mashed
• 3 tablespoons extra virgin olive oil
• 4 olive anchovies packed in oil, finely chopped
• 1 pinch dried greek oregano
• 2 tablespoons tomato paste
• freshly cracked black pepper
• 1 pinch of italian dried pepper
• 1 pinch fleur de sel
• 1 orange, juice and zest of, finely grated
• 1/2 lemon, juice of
• 1/2 lime, juice of

Recipe

• 1 combine all of the marinade ingredients in a non reactive mixing bowl. whisk to combine a paste. adjust the consistency by adding more olive oil.
• 2 combine all of the prepared and cut vegetables except for the fennel fronds, italian parsley and basil in a large non reactive container.
• 3 pour the marinade on the vegetables, toss to coat well. cover and refrigerate overnight or marinate for at least 2 hours.
• 4 when ready to cook, drain all the liquid. if the vegetables have been marinated overnight, the paste will stick to the vegetables so you won’t be throwing that precious marinade. if the vegetables are not marinated overnight, skip this step.
• 5 preheat the oven to 375°f spread the vegetables to a cookie sheet, you may have to use two of them. roast for 30-45 minutes. take out of the oven and generously sprinkle with the fresh herbs. adjust salt and pepper if you want. serve with bread, rice or couscous.

Roasted Ratatouille

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

Ingredients

• Servings: 4
• 2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips
• 2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary
• 4 zucchini, sliced thin
• 5 plum tomatoes, quartered lengthwise and seeded
• 2 shallots, peeled and sliced lengthwise
• 2 tablespoons extra virgin olive oil, to coat
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning (optional)

Recipe

• 1 preheat oven to 500 degrees f.
• 2 using a baking sheet, combine vegetables. drizzle with extra-virgin olive oil and season with spices. toss to coat vegetables evenly.
• 3 roast until just tender, 20 minutes. transfer to a serving dish.

Miss Parker's Orange Chicken

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

Ingredients

• 2 boneless skinless chicken breasts
• 1 egg
• 1 tablespoon flour
• 1 tablespoon rice wine (mirin)
• 2 tablespoons cornstarch
• 1 teaspoon soy sauce
• 1/3 cup vinegar
• 1 cup water
• 3/4 cup sugar
• 2 pinches salt
• 2 pinches pepper
• 1/8 teaspoon tabasco sauce
• 1/2 teaspoon worcestershire sauce
• 3 tablespoons ketchup
• 1/2 teaspoon minced ginger
• 1 tablespoon olive oil
• 1/2 orange, juice of
• 1 orange, zest of
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 for the chicken;.
• 2 slice chicken into bite sized pieces, put in ziploc bag.
• 3 in a bowl; mix the egg, flour, rice wine, corn starch and soy sauce together. pour on chicken in bag. mix the marinate and chicken together. let stand for at least 20 minutes or longer.
• 4 fry chicken in 350°f oil,a few pieces at a time as to not crowd the pan, until golden. remove and drain on cooling rack.
• 5 while chicken is marinating make the sauce.
• 6 the sauce;.
• 7 in a 1 quart saucepan, bring to a boil, the vinegar, water, sugar, salt, pepper, tabasco sauce, worcestershire sauce, ketchup, and olive oil.
• 8 mix together the corn starch and water, add to the boiling mixture and simmer until thick. remove from heat.
• 9 add the ginger, orange juice, orange zest.
• 10 to serve:.
• 11 on a mound of hot cooked rice, place several pieces of chicken.
• 12 slather the chicken/rice mound with the sauce.
• 13 serve with steamed broccoli on the side.
• 14 enjoy!

Roasted Red Pepper And Chive Dressing

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

Ingredients

• Servings: 8
• 1 medium sweet red pepper
• 1/2 cup prepared roasted red pepper
• 1/3 cup red wine vinegar
• 1 clove garlic, medium minced
• 1 cup olive oil
• 1/3 cup finely chopped fresh chives
• salt
• pepper, freshly ground

Recipe

• 1 hold red pepper over a flame, turning it until evenly charred.
• 2 or cut it in half, rub with oil, and place under the broiler until blackened.
• 3 wrap in a plastic bag and set aside to cool.
• 4 scrape off the burned skin and remove seeds and stem.
• 5 in bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic.
• 6 process until pepper is pureed.
• 7 with machine running, slowly drizzle in olive oil until fully combined.
• 8 stir in chives and season with salt and pepper to taste.

Double Berry Margaritas In The Ice Cream Maker

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

Ingredients

• 1/2 cup blackberry
• 1/2 cup raspberries
• 2 cups sour mix
• 1/3 cup triple sec
• 2/3 cup tequila
• 2 tablespoons sugar
• lime slice (to garnish)

Recipe

• 1 add blackberries and raspberries with 1/2 cup sour mix to a blender. chop until berries are processed.
• 2 add remainder of sour mix, triple sec, tequila and sugar to the blender. puree until smooth, about 30-40 seconds.
• 3 start ice cream maker and pour in liquid.
• 4 let the machine do its work until the liquid becomes slushy to your liking. ours was good at about 15-20 minutes.
• 5 pour into a margarita glass and garnish with a slice of lime!

Pecan Pie Cake

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

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) package yellow cake mix
• 1/2 cup butter, melted
• 4 large eggs
• 1 1/2 cups light corn syrup
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 cups chopped pecans, toasted

Recipe

• 1 preheat oven to 350°f.
• 2 place cake mix, butter, and 1 egg in large mixing bowl. blend with mixer on low speed for 1 to 2 minutes, or until well combined and thick. measure out 2/3 cup batter and set aside. pat the remaining batter into the bottom of an ungreased 13 x 9 inch baking pan and place in the oven.
• 3 bake until the crust is light brown and puffs up, 15 minutes. remove pan from oven and place on a wire rack to cool for 10 minutes. leave the oven on.
• 4 place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs, and vanilla in same large mixing bowl. blend with mixer on low speed for 1 minute. stop machine and scrape down sides of bowl. increase mixer speed to medium and beat until batter is well combined and the crust mixture has blended, 1 minute more, scraping sides down again, if needed. fold in the pecans until they are well distributed.
• 5 pour the pecan mixture on top of the crust mixture, smoothing it out with a spatula. return the pan to the oven.
• 6 bake cake until edges are browned but the center is still a little soft, 40-45 minutes. slice and serve with vanilla ice cream, if desired.

Melon Rum Punch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 cups guava nectar
• 3 cups pineapple juice
• 1 1/2 cups melon-flavored rum
• 1/4 cup grenadine
• 3/4 cup fresh lime juice
• 2 teaspoons angostura bitters
• oranges or lime slice
• watermelon, chunks or watermelon balls
• maraschino cherry

Recipe

• 1 combine guava nectar, pineapple juice, rum, grenadine, lime juice and bitters in a large pitcher. chill. just before serving, add orange or lime slices, watermelon and cherries to pitcher. serve over ice.

Potato Patties Filled With A Vegetable & Chutney Filling

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

Ingredients

• Servings: 8
• 4 large potatoes
• 30 g margarine (or ghee)
• 1 cup cheddar cheese, grated
• plain flour
• 2 eggs, lightly beaten
• packaged breadcrumbs
• oil (for frying)
• 1 carrot, peeled and finely chopped
• 1 zucchini, finely chopped
• 1 small red pepper, finely chopped
• 1 small green pepper, finely chopped
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 30 g margarine
• 1 garlic clove, crushed
• 1 small red fresh chili pepper, finely chopped
• 2 teaspoons yellow mustard seeds
• 2 teaspoons coriander seeds
• 1/4 cup water
• 2 teaspoons plain flour
• 2/3 cup chutney

Recipe

• 1 filling:.
• 2 heat 1 oz margarine in a pan and cook garlic, chili and spices, cook 1 minute stirring. add veg, stir 5 minutes. add the blended flour and water and chutney, stir until it boils and thickens. cool to room temperature.
• 3 boil or steam potatoes until tender, drain well, mash with margarine. stir in cheese and cool to room temperature.
• 4 shape 1-2 tbsp of potato into a patty shape and top with 1 tbsp of filling. put 1-2 tbsp of potato on filling and mould around the filling to seal completely.
• 5 coat lightly in flour , dip in the eggs then breadcrumbs. heat the oil in a frying pan and shallow fry till golden brown.

Abby Runner - Adult Beverage

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 ounce light rum
• 1 ounce spiced rum
• 1 ounce dark rum
• 1 ounce bacardi 151 rum
• orange juice
• pineapple juice
• orange slice
• maraschino cherry

Recipe

• 1 pour the liquor in your desired glass. add equal parts orange juice and pineapple juice to fill the glass. garnish with an orange slice and a cherry.
• 2 note: use a large glass if you don't want a strong drink.

Garlic Rosemary Aioli

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 egg yolks
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon finely minced garlic
• 1 sprig fresh rosemary, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dijon mustard
• 1 dash tabasco sauce
• 2 cups vegetable oil

Recipe

• 1 combine all ingredients except oil in food processor.
• 2 blend till combined.
• 3 while machine is running slowly pour in oil in thin steady stream. continue to add oil until mayonnaise reaches desired thickness.
• 4 do not over beat.

Simple Peanut Sauce

Total Time: 10 mins Preparation Time: 4 mins Cook Time: 6 mins

Ingredients

• 3 tablespoons sugar
• 3 tablespoons dry sherry
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons water
• 2 teaspoons wine vinegar
• 1/3 cup creamy peanut butter

Recipe

• 1 combine everything except the peanut butter in a small saucepan.
• 2 bring to a boil over medium high heat while stirring constantly.
• 3 boil 1 minute or until sugar dissolves.
• 4 stir in peanut butter until smooth.
• 5 allow sauce to cool to room temperature.

Crock Pot Chinese Style Ribs

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

Ingredients

• Servings: 6
• 1/4 cup soy sauce
• 1 garlic clove, crushed
• 1/4 cup orange marmalade
• 4 lbs country-style spareribs
• 2 tablespoons ketchup

Recipe

• 1 combine soy sauce, marmalade, ketchup, and garlic.
• 2 brush on both sides of the ribs.
• 3 place in a crock- pot.
• 4 pour remaining sauce over all.
• 5 cover and cook on low for 8 to 10 hours.

Orange Sherbet

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 (3 ounce) package orange jell-o
• 1 (6 g) package orange kool-aid
• 1 1/2 cups sugar
• 1 cup water
• 4 cups milk

Recipe

• 1 combine jello, kool-aid, sugar and water in a pot.
• 2 bring to a boil.
• 3 remove from heat.
• 4 cool.
• 5 stir in milk.
• 6 freeze in an ice-cream machine according to manufacturers directions.
• 7 scrape into a freezer container and freeze until as hard as you like, if necessary.

Roasted Red Pepper Alfredo

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

Ingredients

• Servings: 8
• 16 ounces fettuccine
• 8 ounces silken tofu
• 3/4 cup part-skim ricotta cheese
• 2 tablespoons plain yogurt
• 1 -2 garlic clove
• 4 tablespoons parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon pepper
• 1 1/2 teaspoons italian seasoning
• 4 whole roasted red peppers, canned
• salt and pepper

Recipe

• 1 cook the fettuccine in salted water as per package directions.
• 2 place sauce ingredients in the vita-mix container in order specified except for italian seasoning.
• 3 add 1/2 teaspoon italian seasoning blend and secure 2-part lid.
• 4 select variable speed #1 and gradually increase spped to #10; then to high.
• 5 allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening.
• 6 adjust salt and pepper to suit personal taste.
• 7 serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired.
• 8 sprinkle with remaining italian seasoning blend.

Potato Rosemary Buns

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

Ingredients

• 1 cup warm water
• 2 tablespoons warm water
• 2 tablespoons olive oil
• 2 tablespoons dry milk
• 1/2 cup instant potato flakes
• 1 tablespoon sugar
• 1 teaspoon dried rosemary, crushed (or you can use fresh rosemary)
• 1 teaspoon salt
• 3 cups flour
• 1 1/2 teaspoons yeast

Recipe

• 1 combine the ingredients and add to bread machine, making sure that the liquid does not touch the yeast.
• 2 process in dough cycle.
• 3 remove dough from pan and punch down. spray baking pans with pam. form into cloverleaf buns and let rise a second time. bake in 425 oven for 10 - 12 minutes or until golden brown.
• 4 note:
• 5 -brush buns with 1 egg beaten for a nice glaze. or.
• 6 - pour about 1 tsp melted butter over each bun for a nice butter flavour.

Quick & Easy Chicken Breasts

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

Ingredients

• Servings: 4
• 2 large chicken breast halves (skinless, boneless)
• flour
• salt
• pepper
• 2 tablespoons olive oil, about
• 2 tablespoons unsalted butter, about
• whte wine (i use pinot grigio)
• 1 medium zucchini
• 6 -10 fresh mushrooms (i use button for mild taste)
• 2 plum tomatoes
• 1 tablespoon capers, about
• 2 garlic cloves (finely minced or grated)
• 1/2 lemon, juice of
• 2 tablespoons milk

Recipe

• 1 butterfly chicken breast then separate so you have 4 individual breasts lightly pounded.
• 2 lightly flour breasts then shake off any excess flour.
• 3 generously salt and pepper breasts on both sides.
• 4 heat olive oil and butter in large cast iron skillet over med/high heat.
• 5 when oil/butter combo is ready, very carefully place chicken breasts in pan.
• 6 saute about 5-6 minutes on 1st side then flip over and cook 2nd side another 4 minutes (if breasts are too thick they may need longer cooking time).
• 7 add a couple of splashes of wine during last 2 minutes of cooking.
• 8 when done, remove breasts to separate plate and cover with foil to keep warm.
• 9 while breasts are cooking , quickly dice up your veggies (cut zucchini in half lengthwise then each half in half again then slice into bite-size pieces, thinly slice mushrooms, cut tomatoes into same size as zucchini).
• 10 reduce heat under pan to medium then add veggies and tomatoes along with capers, lemon juice & garlic (if needed add more butter).
• 11 saute mixture until zucchini is cooked but still has has bite to it--do not overcook the veggies (10 minutes max).
• 12 just before serving, add 2 tablespoons milk to sauce to make a more gravy-like texture.
• 13 plate rice with chicken breast then cover with veggie sauce.
• 14 enjoy.

Country Bread Abm

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

Ingredients

• 1 1/3 cups water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 2 teaspoons yeast

Recipe

• 1 add water,oil,honey,sugar and salt in container.
• 2 add flour;make a ridge and add yeast.
• 3 bake for basic bread.
• 4 it is really good and so easy to make.
• 5 to make it even better, remove from bread machine after the dough cycle.
• 6 shape in one large on 2 smaller loaves.
• 7 let rise in a warm place for 1 hour.
• 8 bake in a 375 preheated oven 30 minutes.

Gotta Love This Pineapple Upside Down Cake

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 tablespoons sugar
• 9 pineapple rings, canned (reserve the pineapple juice)
• 1/2 cup melted butter
• 1/2 cup oil
• 1 cup sugar
• 1/2 cup sour cream
• 2 eggs
• 1/2 cup milk
• 1 3/4 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons vanilla
• 1/4 cuppineapple juice
• 3 tablespoons dark rum

Recipe

• 1 in a saucepan on the stove melt 1/2 cup butter,add 3/4 cup brown sugar and 2 tablespoons sugar on low heat. when everything is melted pour into the bottom of a well buttered 9" round or square pan. place pineapple rings side by side into the bottom of the pan.usually you would also add maraschino cherries,since noone in the family likes them i dont add them,but they do give a nice look.
• 2 next in a mixing bowl, add 1/2 cup melted butter,oil,sugar,and eggs.keep beating until very fluffy,i let it go for about 5 minnutes,this really makes a difference.
• 3 next add sour cream and milk,continue mixing.
• 4 add your baking powder,salt and slowly add your flower.
• 5 lastly add the vanilla.
• 6 when all is mixed well pour into pan right over the pineapple brown sugar mixture and bake in the oven at 350 for 30-40 minute or until knife inserted comes out clean.
• 7 when cake is donel et cool completely,and turn over onto a platter.
• 8 for the adults,mix the leftover 1/4 cup pineapple juice and 3 tablespoons rum together. pour over cake and serve. mmmmm delicious!

Love Potion

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/2 cup frozen strawberries, slightly thawed
• 1/2 cup frozen raspberries, slightly thawed
• 1 cup grape juice (or apple juice)
• maraschino cherry, for garnish

Recipe

• 1 place the first 3 ingredients in a blender and puree on high until you have a uniform color.
• 2 to make the potion thicker, add more fruit; to make it thinner, add more juice.
• 3 garnish with cherries.

Green Chilie Squash Casserole

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

Ingredients

• Servings: 8
• 4 eggs, beaten
• 1/2 cup vegetable oil
• 1 cup biscuit mix (i use low-fat bisquick)
• 1 (4 ounce) can chopped green chilies, with juice (i like to use a bigger can)
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 cups shredded cheddar cheese, divided
• 4 cups coarsley chopped zucchini (i always use zucchini, the yellow always tastes a little bland to us) or 4 cups yellow squash (i always use zucchini, the yellow always tastes a little bland to us)

Recipe

• 1 combine eggs, oil, and biscuit mix.
• 2 stir in chillies, onion, garlic and half of the cheese. stir in squash. pour into a greased 9x13 inch baking dish.
• 3 bake at 350 degrees for 40 minutes; sprinkle with remaining cheese and bake 5 minutes more.

Dorothy's Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 lb cream cheese
• 1 lb cottage cheese
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1/3 cup flour
• 1 pint sour cream
• 1 teaspoon vanilla
• 3 teaspoons sugar
• 1 1/2 cups graham crackers
• 1/4 cup sugar
• 8 tablespoons butter

Recipe

• 1 mix together the graham crackers, sugar and butter.
• 2 pat into a 9 inch spring-form pan.
• 3 mix together cream cheese, cottage cheese, eggs, sugar, vanilla and flour.
• 4 pour into graham cracker crust.
• 5 bake for 1 hour at 350 degrees.
• 6 while cake is baking, mix together the topping ingredients.
• 7 remove cheesecake from oven when done and pour topping mixture on top of cheesecake.
• 8 bake for 10 minutes at 450 degrees, watching carefully.
• 9 may be topped with pir filling of choice or left as-is.

Roasted Potato Salad

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

Ingredients

• Servings: 6
• 6 garlic cloves, peeled
• 3 lbs small boiling potatoes, cut in half (, red or fingerling)
• 2 red bell peppers, cut in 1/2 inch pieces
• 3 1/2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar, divided
• 1/2 cup fresh basil leaf
• salt and pepper

Recipe

• 1 to roast vegetables: preheat oven to 400°.
• 2 wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
• 3 cut potatoes in half and cut red peppers into half inch pieces.
• 4 in a large bowl, toss potatoes, bell peppers and 3 tbs olive oil, along with salt and pepper to taste.
• 5 arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
• 6 roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
• 7 to make salad: after potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 tbs balsamic vinegar.
• 8 cool and remove garlic from foil.
• 9 squeeze cloves into a small bowl and mash with a fork with remaining 1/2 tbs olive oil and 1 tbs balsamic vinegar.
• 10 toss together with potatoes and peppers.
• 11 just before serving, add fresh basil.
• 12 serve at room temperature.
• 13 optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.

Lemon Chicken

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

Ingredients

• Servings: 4
• 2 large boneless skinless chicken breasts, separated into 4 pieces
• 1/4 teaspoon gourmet powder m.s.g. (monsodium glutemate)
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon light soy sauce
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg, beaten with a
• 1 dash salt
• 1 cup cold water
• 2 tablespoons vinegar
• 3 tablespoons granulated sugar
• 1/4 teaspoon lemon extract
• 8 slices fresh lemon, sliced 1/8 inch thick
• 3 drops yellow food coloring

Recipe

• 1 in a large mixing bowl, mix together gourmet powder (m. s. g.), pepper, salt and light soy sauce.
• 2 add chicken and stir to coat well and let marinate for 1 hour.
• 3 batter mix in a mixing bowl, mix together flour, baking powder, egg and water.
• 4 dip marinated chicken into the flour mixture and coat well.
• 5 in a frying pan, wok or deep fryer, using peanut oil, deep fry coated chicken at 400 f for 5 to 8 minutes or until golden brown on all sides.
• 6 when done, cut chicken into bite size pieces; set aside and keep warm.
• 7 sauce in a small saucepan, add vinegar, sugar, lemon extract, fresh lemon slices and yellow food coloring.
• 8 cook over medium heat until boiled, stirring continuously.
• 9 pour lemon sauce including lemon slices over chicken and serve immediately.

Roasted Ratatouille

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

Ingredients

• Servings: 6
• 1 large onion, cut into 12 wedges
• 12 garlic cloves, peeled
• 3/4 lb eggplant, cut in chunks
• 1/2 lb zucchini, cut into 1/2 inch rounds
• 1 lb plum tomato, cut into 4 wedges
• 1 fennel bulb, trimmed and cut in 12 wedges
• 1/4 lb mushroom, cut in quarters
• 1 sweet red pepper, cut in strips
• 1 yellow sweet pepper, cut in strips
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Recipe

• 1 spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• 2 sprinkle with rosemary, thyme, salt and pepper.
• 3 stirring occasionally, roast vegetables in pre-heated 400*f oven for 45 minutes, or until tender and browned.
• 4 toss with basil, olive oil and vinegar.
• 5 taste and adjust seasonings if necessary.

Abm Perfect Pizza Dough

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

Ingredients

• Servings: 6
• 1 1/4 cups water
• 2 tablespoons margarine, cut in chunks
• 1 teaspoon salt
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons sugar
• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 2 1/2 teaspoons yeast

Recipe

• 1 follow the instructions to make dough in your bread machine.
• 2 this dough can be used now or cut in 2;store in freezer for 2 pizzas or 2 calzones.

Roasted Red Bell Pepper Zucchini & Yellow Squash

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

Ingredients

• Servings: 4
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 red bell pepper, cubed
• 5 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons pine nuts, toasted
• 8 fresh basil leaves, cut into very thin strips

Recipe

• 1 combine the first 4 ingredients in a large bowl. drizzle with the oil and sprinkle with the salt and pepper; toss well.
• 2 place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
• 3 remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.

Simple Roasted Almonds

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

Ingredients

• Servings: 11
• 11 ounces fresh almonds (2 cups)
• water, for blanching (optional)
• 1 tablespoon extra virgin olive oil (optional)
• 1 teaspoon sea salt (optional)

Recipe

• 1 preheat the oven to 325 degrees f (165 degrees c).
• 2 bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins pinch the almonds from the skins; the almonds should slip out easily this step is optional and can be skipped.
• 3 transfer the almonds to a heavy rimmed baking sheet.
• 4 add the oil and toss to coat evenly.
• 5 add the salt and toss again.
• 6 place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• 7 transfer to paper towels to cool completely, about 1 hour, before serving.
• 8 adjustments: omit oil and salt and toast as directed above for plain roasted almonds.
• 9 be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• 10 total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

Hot And Sour Zucchini Soup (maradj Kar'a Hamiz)

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 lbs zucchini, diced
• 3 cups vegetable broth
• 2 tablespoons lemon juice
• 1/4 teaspoon sugar
• salt and pepper

Recipe

• 1 heat 2 tablespoons oil in a saucepan.
• 2 add garlic and cook over low heat about 30 seconds.
• 3 add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
• 4 add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
• 5 add lemon juice and sugar.
• 6 serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
• 7 serve with pita bread and hummus.

Passover Broccoli Souffle

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

Ingredients

• Servings: 6
• 6 eggs, separated at room temperature
• 2 (10 ounce) packages frozen chopped broccoli or 2 (10 ounce) frozen chopped spinach
• 1 onion
• 1 zucchini, coarsely grated
• 4 tablespoons matzo meal
• 2 tablespoons vegetable soup mix
• 1/2 cup mayonnaise
• salt

Recipe

• 1 cook broccoli and drain.
• 2 put in blender with egg yolks, onion, 2 tablespoons vegetable soup mix and mayonnaise.
• 3 add grated zucchini and matzo meal.
• 4 beat egg whites separately.
• 5 fold into vegetable mixture.
• 6 grease a 9x13 inch pan.
• 7 bake at 350 degrees till browned for 1 hour.

Simple Pasta With Parmesan

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

Ingredients

• Servings: 6
• 1 lb pasta, cooked (any type)
• 3 -4 tablespoons butter or 3 -4 tablespoons olive oil
• 1/4-1/3 cup grated parmesan cheese
• 1/8-1/4 teaspoon garlic powder
• fresh ground black pepper

Recipe

• 1 put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
• 2 dot pasta with butter or drizzle with olive oil.
• 3 sprinkle parmesan over top. add plenty of fresh-ground, black pepper.
• 4 heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
• 5 serve, passing the pepper grinder at the table.
• 6 you can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. i particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.

Garlic Scape Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 10 garlic scapes
• 1/2 cup slivered almonds
• 3/4 cup extra virgin olive oil
• 1/4 parmesan cheese
• salt
• pepper

Recipe

• 1 rinse scapes in cold water, then roughly chop into half-inch pieces.
• 2 processing — pour scapes and slivered almonds into the bowl of your food processor. blend for 30 seconds, or until a fairly smooth texture is achieved. scrape down sides of bowl with your rubber spatula.
• 3 with the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. then add the parmesan cheese, salt, and pepper, and blend for another 5 seconds. taste carefully — you might like to add more salt and pepper.
• 4 although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
• 5 garlic scapes are available only from june through mid-july. consequently you might want to buy lots of them, as i do, and make several batches of pesto. these you can freeze in air-tight containers for up three months.

Lemon Chicken

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

Ingredients

• Servings: 2
• 2 chicken breast halves
• 1 teaspoon salt
• 1 tablespoon light soy sauce (thin)
• 1/2 cup flour
• 2 tablespoons cornstarch
• 1/8 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup water (approximately)
• 1 tablespoon smoking hot vegetable oil
• oil (for deep frying)
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 2 lemons, thinly sliced
• 1 scallion, shredded

Recipe

• 1 the batter should be about as thick as pancake batter, or just a little thicker.
• 2 dip chicken in batter and refrigerate for 10- 15 minutes (this will help the batter to adhere).
• 3 double deep fry the chicken, allowing at least 20 minutes between steps.
• 4 (this is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. the oil should be approximately 350º f for the first frying and about 375ºf for the second).
• 5 blot on paper towels to remove excess grease.
• 6 when ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
• 7 for the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or calphalon); stir in scallion until it sizzles, about 30 seconds.
• 8 add lemon slices & stir 1 minute until sizzling.
• 9 add chicken stock, salt, and sugar. stir in cornstarch. cook 5 minutes to thicken.
• 10 pour over sliced chicken.
• 11 *be careful not to burn or overcook the lemon or it will turn very bitter.

Hemp Bread

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr

Ingredients

• 1 cup water
• 1 tablespoon olive oil (or other type of oil)
• 2 tablespoons honey
• 1 teaspoon salt
• 3 cups flour (combine hemp and flour if possible)
• 2 teaspoons yeast
• 1/3 cup hemp seeds
• 1 tablespoon caraway seed

Recipe

• 1 in a bread machine, on dough mixing cycle, mix the first 6 ingredients.
• 2 at the beep, add the hemp seed and caraway seed.
• 3 at the end of the cycle, dump the dough on a floured surface and roll into a log so that it can fit into your loaf pan.
• 4 place the dough in the loaf pan, spray oil on top, cover, and let rise for about an hour.
• 5 bake at 325°f for about an hour.
• 6 let cool before slicing.

Lemon Chicken Skewers (kabobs)

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

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons lemon peel, grated
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-1/2-in . pieces
• 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
• 3 medium onions, cut into wedges
• 12 cherry tomatoes

Recipe

• 1 in a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
• 2 pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat.
• 3 pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. seal bag and turn to coat.
• 4 refrigerate chicken and vegetables for up to 4 hours or overnight.
• 5 drain and discard marinade.
• 6 alternately thread chicken and vegetables onto metal or soaked wooden skewers.
• 7 grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Hot And Spicy Chinese Chicken Wings

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

Ingredients

• Servings: 3
• 2 -2 1/2 lbs chicken wings
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup vinegar
• 1/4 cup honey
• 1/4 cup pineapple juice
• 2 garlic cloves, pressed
• 1/4 teaspoon red pepper flakes (use more for spicier wings)
• 3 tablespoons peanut oil or 3 tablespoons vegetable oil
• sesame seeds (optional)
• chopped fresh cilantro (to garnish) (optional)

Recipe

• 1 wash the chicken wings in cold water and pat them dry. with a sharp knife, trim off each wing tip right at the joint.
• 2 combine all the marinade ingredients in a nonreactive container and mix well. add the wings, cover, and refrigerate for 4-6 hours, or overnight if desired.
• 3 preheat the grill for 10-15 minutes, with all the burners on high.
• 4 while the grill is preheating, drain the marinade from its container into a nonreactive saucepan. bring the liquid to a boil for a minute or two, remove pan from heat, and reserve for basting.
• 5 once the grill is hot, turn one burner off and turn the other(s) to medium. place the wings over the burner that is off. close the grill's lid and cook the chicken for 30-35 minutes, or until the skin is crispy and brown. turn the wings once during the cooking process, basting with the boiled marinade.
• 6 transfer the wings to a serving platter, and garnish with sesame seeds and cilantro, if desired.

Pissaladière With Spiced Ricotta, Radicchio And Poached A

Total Time: 1 hr 30 mins Preparation Time: 1 hr 5 mins Cook Time: 25 mins

Ingredients

• 1 1/2 tablespoons sugar
• 1/4 ounce active dry yeast
• 3 cups flour
• 1 1/2 teaspoons kosher salt
• 6 tablespoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 2 small onions, thinly sliced
• 1/2 teaspoon black pepper (freshly ground)
• 1 1/3 cups dry wine, divided
• 3/4 cup dried apricot, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 1/4 cups ricotta cheese (about 10 ounces)
• 3/4 teaspoon chinese five spice powder
• 1 head radicchio, cored and torn into large pieces (about 6 ounces)
• 1/2 cup fresh herb, roughly chopped mixed (such as parsley, thyme and chives)
• 1 tablespoon fresh lemon juice

Recipe

• 1 combine 1 cup warm water (about 110 degrees), the sugar and yeast in a small, non-reactive bowl and set aside until foamy, about 10 minutes. in a large bowl, combine the flour and 1 1/2 teaspoons salt. stir in 3 tablespoons oil and the yeast mixture until a sticky dough forms. turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. grease a large, clean bowl with 1 teaspoon oil, place the dough inside and cover with a towel. set aside in a warm spot until doubled in size, about 1 hour.
• 2 sprinkle cornmeal over the bottom of a 15-by-10-inch baking sheet. stretch the dough into a large rectangle and arrange on the baking sheet, pulling and stretching to ensure dough entirely covers bottom of sheet. cover loosely with plastic wrap; set aside and let rise for 45 minutes.
• 3 meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. add the onions, one-quarter teaspoon salt and one-eighth teaspoon pepper and cook, stirring occasionally, until the onions are a deep golden brown, about 15 minutes. add one-third cup wine and cook, stirring to remove any bits of flavoring from the bottom of the pan, until the wine is absorbed, about 1 minute. remove from heat and set aside.
• 4 in a small pot, combine the apricots, remaining 1 cup wine, vinegar, honey and one-fourth teaspoon salt. bring to a boil over high heat, stirring frequently. reduce the heat to medium-low, cover and simmer until the apricots are very tender, about 20 minutes. remove from heat and drain, discarding the liquid. set aside.
• 5 preheat oven to 450 degrees. in a small bowl, combine the ricotta, 5-spice powder and three-fourths teaspoon salt and set aside.
• 6 scatter the onions over the risen dough and bake until edges are golden, about 10 minutes. spoon the ricotta onto the dough and spread out roughly with the back of a spoon. in a large bowl, toss together the radicchio, apricots, remaining 2 teaspoons oil, one-half teaspoon salt and one-eighth teaspoon pepper, or to taste, then arrange on top of ricotta. bake until dough is cooked through and radicchio is wilted and crispy in parts, about 10 minutes more. remove pan, cool on a rack. (recipe can be prepared to this point up to 1 day in advance and kept tightly covered in refrigerator.).
• 7 bring to room temperature. just before serving, toss the herbs with the lemon juice, one-eighth teaspoon salt and a pinch of pepper, or to taste, and scatter the herbs over the top. cut into squares and serve.

Ham And Vegetables With Mostaccioli

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

Ingredients

• Servings: 4
• 4 ounces mostaccioli pasta
• 2 cups sliced zucchini
• 1/2 cup sliced green onion
• 4 teaspoons cornstarch
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried marjoram, crushed
• 1 (13 ounce) can evaporated milk
• 5 ounces fully cooked ham
• 1/8 teaspoon pepper

Recipe

• 1 cook pasta according to package directions; drain well.
• 2 set aside.
• 3 in a medium saucepan combine zucchini, onion, and 1/4 cup water.
• 4 bring to boiling; reduce heat.
• 5 simmer, covered, for 4 to 5 minutes or till vegetables are crisp-tender; drain well.
• 6 return to saucepan.
• 7 meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and 1/8 teaspoon pepper.
• 8 stir in remaining milk all at once.
• 9 cook and stir till thickened and bubbly.
• 10 stir sauce, ham, and pasta into vegetables.
• 11 heat through.

Herb & Cheese Crusted Cloverleaf Rolls

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

Ingredients

• 1 1/2 cups milk
• 11 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 ounce active dry yeast
• 4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons salt
• 1/2 cup packed parmigiano-reggiano cheese or 1/2 cup packed asiago cheese or 1/2 cup packed any variety romano cheese, freshly grated
• 2 tablespoons finely chopped flat leaf parsley
• 1 1/4 teaspoons finely chopped thyme
• 1 1/4 teaspoons finely chopped rosemary

Recipe

• 1 in a medium saucepan, heat milk with 3 tablespoons of the butter and sugar just until the butter melts. pour into a large glass bowl and let cool to 110°f-120°f stir in yeast and let rest until dissolved, approximately 5 minutes or so. add flour and salt and stir until a soft sticky dough forms.
• 2 place dough on a lightly floured surface. wash, dry and lightly coat the glass bowl with oil. knead the dough until smooth, about 4 minutes. place dough in oiled bowl, cover with plastic wrap or kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• 3 melt the remaining butter in a small saucepan. in a small shallow bowl or container, toss cheese with herbs.
• 4 lightly butter 18 of the muffin cups in 2 or more nonstick pans. punch down the dough and divide into 3 equal sections. working with 1 section of dough at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope on a lightly floured surface; cut the rope into 18 equal pieces; roll each piece into a ball. dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching in the center. repeat with the remaining dough and topping. brush the top of the rolls with the remaining melted butter. (at this point they can be covered with plastic wrap and refrigerate overnight.)
• 5 loosely drape plastic wrap over the muffin tins and let rise in a warm spot until they are about 1 inch above the rim of the cups, about 2 hours.
• 6 preheat the oven to 425°. bake rolls in the lower and middle third of oven for about 15 minutes, or until nicely golden and tops are sizzling; about 7 minutes into baking swap pans and rotate for even browning. turn the rolls out onto a rack and let cool for a few minutes before serving.

Hens In The Garden

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

Ingredients

• 1 tablespoon olive oil
• 4 fresh zucchini, with skin sliced about 1/4-inch thick
• 1 medium sweet onion, sliced ultra thin
• 1 green tomato, sliced thin
• 1 cup shredded cheddar cheese
• 4 eggs
• 1 garlic clove, minced (optional)
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 sautee zucchini, onion tomato and garlic in olive oil till light brown. turn, then cover . turn heat down and steam/ cook till tender, about 10 minute add cheese on top. with the back of wooden spoon, make four indentions on top and drop a fresh egg in each. cover and steam till is done.

Noodles In Soup

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

Ingredients

• Servings: 4
• 8 ounces cooked boneless skinless chicken
• 4 chinese dried mushrooms, soaked
• 4 ounces bamboo shoots, rinsed and drained
• 4 ounces spinach, shredded
• 2 spring onions, finely shredded
• 8 ounces egg noodles
• 1 pint chicken stock
• 2 tablespoons light soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 3 drops sesame oil
• 1 teaspoon red chili oil (optional)

Recipe

• 1 cut the chicken into thin shreds.
• 2 squeeze dry the soaked mushrooms and discard the hard stalk.
• 3 thinly shred the mushrooms, spinach , bamboo shoots and spring onions.
• 4 cook the noodles in boiling water ,drain and rinse under cold water.set aside.
• 5 bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.keep warm.
• 6 heat the oil in a heavy frying pan or wok,
• 7 add 1/2 of the spring onions add the chicken and the vegetables to the hot oil.
• 8 stir fry for about 3 minutes.
• 9 add all the seasonings and blend well.
• 10 pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.

Simple Roman Pizza Dough

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

Ingredients

• 1 3/4 cups luke warm water, plus
• 2 tablespoons water, luke warm
• 3 1/4 teaspoons kosher salt
• 5 cups unbleached flour
• 1/4 cup semolina flour
• 1 1/2 teaspoons bread machine yeast

Recipe

• 1 set your bread machine to the dough setting for a 1 lb. loaf.
• 2 place the ingredients in the breadmaker in the order listed above. start the bread machine.
• 3 after the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
• 4 place the ball in a bowl that has been coated with olive oil. roll the ball around to coat with olive oil.
• 5 let the dough sit at room temperature for 30 minute cover and put it in the refrigerator over night.
• 6 the next day, divide the dough into 6 balls. i use a scale and weigh the dough, but you can eyeball it if you like. do not over work the dough.
• 7 rub each ball with olive oil.
• 8 if you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
• 9 allow the dough to sit at room temperature for 2 hours before making the pizza.
• 10 roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
• 11 heat the oven to 425 deg.
• 12 i prefer to use a pizza stone. sprinkle the stone with semolina and place it in your oven as it heats up.
• 13 roll the dough with a rolling pin and you may also stretch it with your hands. once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
• 14 top with sauce and ingredients. i would only use two ingredients since the dough is thin.
• 15 bake for 10 minute.
• 16 top with provolone or mozzerella cheese.
• 17 bake another 5 minute or until the bottom is lightly brown.

Roasted Ratatouille With Lentils

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

Ingredients

• Servings: 4
• 1 cup le puy french lentils
• 2 1/2 cups vegetable broth
• 1 cup wine
• 1 teaspoon kosher salt
• 2 teaspoons herbes de provence
• 1 bay leaf
• 1 sprig rosemary
• 2 medium eggplants, cubed
• 3 medium zucchini, halved & sliced
• 3 red bell peppers, cut into 1-inch pieces
• 1 large onion, peeled, halved & sliced
• 6 roma tomatoes, quartered lengthwise
• 1 head garlic, cloves peeled & halved
• 2 tablespoons crushed rosemary (or minced)
• 1 cup extra virgin olive oil
• 2 teaspoons kosher salt

Recipe

• 1 preheat oven to 450°f.
• 2 combine lentils through rosemary in a 3qt saucepan. bring to a simmer, cover & cook on low 20 minutes.
• 3 put prepared vegetables on roasting pans (i need 3 of them - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). sprinkle evenly with crushed rosemary then drizzle with olive oil, coating vegetables well.
• 4 roast for 20 minutes. check for doneness - they should be browned lightly & softened. if not quite ready, leave them in until they are. when done, remove from oven & sprinkle lightly & evenly with kosher salt.
• 5 check lentils: they should be cooked but not mushy. if there is still a lot of liquid, uncover & turn heat up. you want enough liquid to be saucy not soupy. on the drier side is ok, just be careful not to scorch them.
• 6 combine all ingredients in a large bowl and enjoy.

Red Lentil And Tomato Soup

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

Ingredients

• Servings: 6
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 500 g dried red lentils
• 7 cups water
• 850 g chopped tomatoes, canned
• 415 g tomato soup, canned
• 2 zucchini, grated
• 1 teaspoon salt

Recipe

• 1 in a large saucepan heat oil and saute onion, garlic and spices.
• 2 add washed lentils, water, tomatoes and soup. stir together, then bring to the boil.
• 3 reduce heat and simmer for 15 minutes.
• 4 add zucchini and salt and simmer for a further 5 minutes.

Passionfruit (maracuya) Gelatin Squares

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs, separated
• 3/4 cup passion fruit pulp, this is 4-6 fruits (strained)
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• chantilly cream (whipped)
• fresh mint sprig
• maraschino cherry

Recipe

• 1 process the passionfruit pulp to extract the juice, then strain. set aside.
• 2 mix the gelatin in the water and warm it to dissolve it completely.
• 3 pour the condensed milk into the mixer bowl and begin to mix, adding one egg yolk at a time.
• 4 add the passionfruit pulp as you continue to mix, then add the dissolved gelatin. set aside.
• 5 in a separate bowl, beat the three egg whites untiol soft peaks form, then fold into the gelatin mixture.
• 6 pour the mixture into a pyrex and refrigerate for at least three hours.
• 7 cut into squares. garnish with whipped cream (or cool whip), a mint leaf and a cherry, if desired.

Crock Pot Chinese Style Country Ribs

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

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 1 garlic clove, crushed
• 1/4 cup orange marmalade
• 4 lbs country-style spareribs
• 2 tablespoons ketchup

Recipe

• 1 combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
• 2 place in a slow cooker. pour remaining sauce all over. cover and cook on low for 8 to 10 hours.