Fried Milk (leche Frita - Spain)

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

Ingredients

• Servings: 4
• 3 1/2 tablespoons cornstarch
• 7 tablespoons all-purpose flour (3 1/2 tablespoons to coat the leche frita before frying)
• 1/2 cup sugar
• 1 quart whole milk (4 cups)
• 1 cinnamon stick
• 2 eggs
• 1/4 cup olive oil
• 2 tablespoons butter
• ground cinnamon

Recipe

• 1 put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. add 1 cup of the milk and mix well with a whisk. leave to stand for 10 minutes.
• 2 heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. when the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
• 3 lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). leave to cool in the fridge (overnight if you have time).
• 4 run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. cut it into 2 1/2-inch squares. beat the eggs. heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. add the butter. dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. sieve over powdered cinnamon and serve hot.
• 5 preparation note: although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. it is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.

Snowballs

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

Ingredients

• 1 (4 ounce) package cream cheese
• 1 1/2 cups icing sugar
• 1 cup vanilla wafer crumbs
• 1/4 teaspoon salt
• 1/2 cup chopped maraschino cherry
• additional vanilla wafer crumbs

Recipe

• 1 beat the cream cheese with a wooden spoon until smooth.
• 2 gradually blend in icing sugar, vanilla wafer crumbs, and salt.
• 3 make sure that the cherries are well drained, and pat them dry with some paper towel.
• 4 stir in the cherries.
• 5 cover and refrigerate for one hour.
• 6 shape into 1 inch balls and roll in vanilla wafer crumbs.
• 7 keep the snowballs refrigerated.

Fresh Strawberry Ice Cream

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

Ingredients

• 1 pint strawberry, fresh, ripe, stemmed and sliced
• 3 tablespoons freshly squeezed lemon juice
• 1 cup sugar, divided
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract

Recipe

• 1 in a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours.
• 2 in a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed.
• 3 stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. turn the machine on, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes.
• 4 add the sliced strawberries during the last 5 minutes of freezing. optional - allow to ripen in the refrigerator for 2 hours.

Lemon Aioli

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 large egg
• 1 teaspoon coarse salt
• 1/2 cup safflower oil (grape seed etc to keep olive from dominating)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 lemon, zest of, grated
• 1 pinch cayenne (optional)
• 1 pinch pepper (optional)
• 1 teaspoon garlic, minced (optional)

Recipe

• 1 blend egg and coarse salt in a food processor until foamy.
• 2 with machine running, slowly add safflower oil and then olive oil in a slow, steady stream.
• 3 add lemon juice and zest; blend briefly. adjust seasoning to taste.
• 4 refrigerate, covered, up to 2 days.

Chinese-style Asparagus

Quick N' Easy Cooked Zucchini Salad

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

Ingredients

• Servings: 1
• 1 medium zucchini
• 1 medium carrot
• 1 tablespoon minced garlic (i like garlic, so if that's too much for you, just reduce it)
• 1/2 medium yellow onion
• non-fat cooking spray
• salt and pepper
• 1 teaspoon lemon juice

Recipe

• 1 spray a large skillet with your non fat cooking spray (or use some evoo, if you don't care about the calorie count).
• 2 over medium-high heat, fry up your chopped onion until translucent along with the garlic.
• 3 throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
• 4 fry the two ingredients together until both ingredients are nice and brown.
• 5 while the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (i dont know how else to describe it -- ).
• 6 technique: once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. the results should look kind of like orange pasta.
• 7 do not! use the outer strips of the carrot, as the skin is tough and bitter.
• 8 once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
• 9 fry breifly, so that the carrot strips are slightly tender.
• 10 mix carrot in with the zucchini mixture.
• 11 drizzle with lemon juice.
• 12 salt and pepper to taste.
• 13 enjoy!

Snowflake Rolls

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

Ingredients

• 4 cups unbleached all-purpose flour
• 1/4 cup sugar
• 1/2 cup instant potato flakes or 1/4 cup potato flour
• 1/4 cup butter (1/2 stick)
• 1 cup milk
• 2 large eggs
• 2 1/2 teaspoons instant yeast
• 1 teaspoon salt

Recipe

• 1 place all ingredients into the pan of your bread machine. program the machine for manual or dough. adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• 2 allow the machine to complete its cycle.
• 3 transfer the dough to a lightly floured surface and divide it into 16 pieces.
• 4 shape each piece into a ball. place in a greased 11-inch square pan.
• 5 sprinkle lightly with flour. cover and set aside to rise for 1 hour.
• 6 sprinkle more flour just before placing in the oven.
• 7 bake rolls in a preheated 375ºf for 16 to 18 min, or until they're light golden brown.
• 8 serve warm.

Quick Party Fruit Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 2 (20 ounce) cans pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1 cup maraschino cherry, drained
• 1 1/2 cups green seedless grapes, halved
• 1 (3 3/4 ounce) package instant lemon-flavored pudding mix
• 1 (8 ounce) package cream cheese, softened and cut into small pieces
• 1 1/2 cups milk
• 1/2 cup whipping cream, whipped

Recipe

• 1 combine fruit in 4 quart bowl; set aside.
• 2 place pudding mix, cream cheese and milk in blender container. cover and blend 1 minute. fold in whipped cream. pour over mixed fruit and blend. garnish with additional cherries. chill or serve immediately.

Peanut Butter Fudge

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

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 cup peanut butter (recipe calls for jiffy)
• 7 ounces marshmallow creme
• 1 teaspoon vanilla
• 1/2 cup nuts, chopped (variety is your choice)

Recipe

• 1 in 2 1/2 quart saucepan combine sugar, butter and evaporated milk.
• 2 bring to a full boil over medium heat stirring constantly to prevent scorching.
• 3 continue boiling over medium heat for 5 minutes.
• 4 remove from heat, add peanut butter and marshmallow creme stirring until melted.
• 5 add vanilla and nuts.
• 6 beat until well blended.
• 7 spread into buttered 13 x 9 inch pan.
• 8 cool to room temperature then refrigerate until firm.
• 9 cut into squares.

Gee Bow Gai

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

Ingredients

• 2 lbs chicken thighs, boneless, cut into 1/2 inch slice
• 1 garlic clove, finely minced
• 1 slice fresh ginger, finely minced
• 2 tablespoons green onions, minced
• 2 tablespoons parsley, chinese and minced
• 1 teaspoon salt
• 1 tablespoon oil
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 1/3 cup hoisin sauce
• 36 sheets aluminum foil, 5 inch x 5 inch
• oil

Recipe

• 1 set the foil aside. mix all of the ingredients together and marinate overnight. place about a tablespoon of the chicken mixture onto a sheet of the foil and fold diagonally. one side of the diagonally make a 1/4” fold onto and then the other side make the same fold and at the same time press all of the air from the foil, than go back on the other side fold again and repeat on the other side. finish the off the chicken mixture.
• 2 heat the oil a skillet to 375 degree and deep fry the chicken wrap for 2 minutes.

Individual Chocolate Lava Cakes

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 6 eggs
• 1 1/2 cups granulated sugar
• 1 1/4 cups chopped bittersweet chocolate (at least 72%)
• 11 tablespoons softened butter (plus more for greasing molds)
• 1 1/4 cups cake flour
• powdered sugar (for dusting tops)

Recipe

• 1 heat oven to 425*f.
• 2 set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. be sure water is not touching the bottom of the bowl). heat the water to a simmer. place the butter and bittersweet chocolate in the metal or glass bowl. melt the butter and chocolate. stir continuously to combine and set aside to cool a bit.
• 3 with an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). slowly add the chocolate and butter mixture to the egg mixture and combine.
• 4 add the cake flour and combine.
• 5 pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (use and smear soft butter, all over the bottom and sides. it is very important to make sure that all areas are covered completely with butter). fill to just below the rim. it is recommended to chill them at least 1 hour if planning to make them immediately. (but at this point, you can put the tins in the fridge for a week before baking).
• 6 bake in a 425*f degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. you do not want to over bake these cakes.
• 7 let the cakes set up for about 2 minutes and then un-mold onto a plate. be careful not to rip the outer cake when turning over and placing on plates. sprinkle with powdered sugar if desired. serve immediately with vanilla ice cream, whipped cream or serve plain. yum!

Healthy High Protein Sundae

Total Time: 8 mins Preparation Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1/2 cup skim milk
• 1/4 cup protein powder
• 2 cups frozen bananas, slices
• 4 teaspoons chocolate syrup, sugar free
• 4 tablespoons fat-free whipped topping
• 2 teaspoons chopped nuts
• 2 maraschino cherries

Recipe

• 1 pour milk into blender. add protein powder and blend on high for 15 seconds.
• 2 add frozen bananas and blend on high for 45 seconds. stop and scrap down sides if needed.
• 3 spoon into 2 serving bowls.
• 4 top each with 2 tsp chocolate sauce, 2 tsp whipped cream, 2 tsp chopped nuts, and last but not least, the cherry!
• 5 enjoy!

Mom's Lasagna

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

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 (16 ounce) box lasagna noodles
• 32 ounces mozzarella cheese, grated (not skim)
• 2 lbs ricotta cheese (not skim)
• 1 cup parmesan asiago and romano cheese blend (shredded or grated)
• 1/4 cup parmesan asiago and romano cheese blend (shredded or grated)
• 1 egg
• 1 teaspoon oregano
• 2 (16 ounce) jars prego spaghetti sauce (your favorite flavor)
• 1 lb sweet italian sausage

Recipe

• 1 fill large pot with water, add oil & salt, bring to boil. add lasagna noodles & cook according to package directions (i always use ronzoni).
• 2 remove casings from sausage & cook until browned, breaking up as you go. drain & set aside.
• 3 preheat oven to 350.
• 4 once pasta is done, gently remove from pot being careful not to tear (i use plastic tongs) and lay flat (not touching) on a large sheet of foil, the pasta won't stick to the foil, until cool enough to handle.
• 5 beat eggs until smooth.
• 6 in large bowl combine mozzarella (all but reserved cup), ricotta, 1 cup parmesan, raw eggs & oregano, mix well.
• 7 in large baking dish (i believe mine is 9 x 13) spray with pam & lay one layer of noodles out, overlapping edges & running up sides of dish. if you have a deep pan use that as this will overflow a bit. if you don't have a deep sided pan just line oven with some foil under it so it doesn't make a mess.
• 8 spread 1 or 2 ladels of sauce & smooth over noodles then take 1/3 of cheese mixture and spread over that, evening it out, add desired amount of sausage. top with one layer of noodles. repeat until all of sauce (except about 2 ladels) cheese mixture, sausage & noodles are used.
• 9 top layer at this point should be noodles. top that with reserved mozzarella, parmesan & sauce. bake at 350 for about an hour.
• 10 edges will be crispy, this is my sweetheart's favorite part, sometimes we fight over them but i usually let him have them 'cause he's pretty good to me -- .

Fresh Strawberry Pie(atk)

Total Time: 2 hrs 33 mins Preparation Time: 30 mins Cook Time: 2 hrs 3 mins

Ingredients

• 4 pints fresh strawberries, gently rinsed and dried, hulled (about 3 pounds)
• 3/4 cup sugar (5 1/4 ounces)
• 2 tablespoons cornstarch
• 1 1/2 teaspoons sure-jell, for low-sugar recipes (see note)
• generous pinch table salt
• 1 tablespoon lemon juice (1 lemon)
• 1 baked pie shell
• 1 cup heavy cream, cold
• 1 tablespoon sugar

Recipe

• 1 for the filling: select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. in food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. you should have about ¾ cup puree.
• 2 whisk sugar, cornstarch, sure-jell, and salt in medium saucepan. stir in berry puree, making sure to scrape corners of pan. cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). transfer to large bowl and stir in lemon juice. let cool to room temperature.
• 3 meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. scoop berries into pie shell, piling into mound. if any cut sides face up on top, turn them face down. if necessary, rearrange berries so that holes are filled and mound looks attractive. refrigerate pie until chilled, about 2 hours. serve within 5 hours of chilling.
• 4 for the whipped cream: just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds.
• 5 cut pie into wedges. serve with whipped cream.

Mascarpone Stuffed French Toast With Peaches

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

Ingredients

• Servings: 8
• 8 fresh peaches
• 1/2 cup sugar
• 4 pinches ground nutmeg
• 1/2 teaspoon ground cinnamon
• 4 mexican bolillo rolls
• 1 cup mascarpone cheese
• 6 tablespoons confectioners' sugar
• 1 lemon, zested
• 6 eggs
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 2 teaspoons butter, as needed
• 2 teaspoons vegetable oil, as needed

Recipe

• 1 peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. remove from heat.
• 2 meanwhile, cut off and discard the ends of the bolillo rolls. slice the rolls into 1 1/4-inch-thick slices. lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. set aside.
• 3 stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. scoop this mixture into a small plastic bag. cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• 4 whisk together the eggs, milk, and vanilla in a shallow bowl. melt butter with oil over medium heat in a large nonstick skillet. dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. serve hot with the warm peach sauce.
• 5 cook's note if you can't fine mexican bolillo rolls, use a loaf of french bread instead.

Peanut Butter Fudge

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

Ingredients

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup evaporated milk
• 1 teaspoon vanilla
• 6 ounces semisweet chocolate chunks
• 7 ounces marshmallow creme
• 1/2 cup peanut butter

Recipe

• 1 combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
• 2 bring to full rolling boil, stirring constantly.
• 3 reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
• 4 remove from heat and stir in chocolate pieces until melted.
• 5 add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. beat until well blended.
• 6 pour into greased 13 x 9 pan.
• 7 repeat with remaining ingredients substituting peanut butter and spread over chocolate.
• 8 then, cool at room temperature and cut into squares.

Lip Zmakk'in Gypsy Gelato

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 7 ounces marzipan (almond paste)
• 2/3 cup fine sugar
• 3 large eggs
• 1/2 teaspoon almond essence
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon salt
• 2 1/4 cups half-and-half
• 1 cup heavy cream
• 1/4 cup amaretto liqueur
• 1 cup crushed amaretto biscotti
• 1/4 cup toasted chopped almonds
• 1/2 cup chopped fresh strawberries
• 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
• almond ice cream wafer, to serve

Recipe

• 1 combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
• 2 add eggs one at a time – beating well after each addition. beat in the almond and vanilla essence and then add the salt.
• 3 bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture – pour it all back into the saucepan and heat over a low heat. stir it constantly until the custard thickens slightly. be careful not to let it boil or the eggs will scramble!
• 4 remove from the heat and pour into a bowl and allow to cool. add the amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
• 5 stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine’s instructions. add half of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen – allow the machine to mix them into the ice cream.
• 6 pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries – gently pushing them down into the surface. freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.

Red Wine Vinegar Chicken With Pasta

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

Ingredients

• 2 fresh chicken breasts or 2 frozen chicken breasts, thawed
• 1 teaspoon olive oil
• 1/2 cup red wine vinegar
• 1 (26 ounce) can spaghetti sauce (any kind will do but i prefer one with garlic)
• 4 cups pasta (enough for 4 people)

Recipe

• 1 fill a large sauce pan with water on high heat.
• 2 allow to boil and add pasta.
• 3 cook until al dente and rinse with hot water.
• 4 set aside.
• 5 heat a non-stick frying pan with oil on med heat.
• 6 place chicken breast in pan with 1/3 of vinegar.
• 7 cook chicken turning over until chicken is cooked through.
• 8 allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• 9 when chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• 10 (its alright to allow the chicken to slightly brown, but do not allow to dry out). empty can of spaghetti sauce into sauce pan.
• 11 over medium heat stir until heated through.
• 12 (add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) add chicken to sauce before serving.
• 13 (alternatively add sauce to pasta and sprinkle pieces of chicken over top).

Jello Meringues

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

Ingredients

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup gelatin powder, any preferred flavor (regular, not diet jello)

Recipe

• 1 preheat the oven to 225 degrees f. move rack to center of the oven. line cookie sheets with aluminum foil.
• 2 beat the egg whites and cream of tartar until foamy. add the jello powder 2 tablespoons at a time while continuing to beat. the meringue should form stiff peaks.
• 3 drop mixture onto lined cookie sheets and bake in preheated oven 1 hour. turn oven off and allow meringues to stand in unopened oven at least an hour.
• 4 store in tightly sealed containers.
• 5 note: if you prefer, substitute regular sugar for the jello.
• 6 chopped drained maraschino cherries, mini-chocolate chips or chopped nuts may be mixed into the batter.

Fettuccine With Creamy Zucchini Sauce

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

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil, divided
• 2 large zucchini, scrubbed, cut lengthwise, and then cut into 1/4-inch thick half-moons (can use half zucchini, half yellow squash)
• 2 garlic cloves, finely chopped
• salt
• fresh ground black pepper
• 1 lb fettuccine
• 1 cup ricotta cheese
• 1/2 cup chopped fresh basil
• freshly grated parmesan cheese, for serving

Recipe

• 1 heat 2 tablespoons of the oil in a large skillet over med-high heat.
• 2 add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes.
• 3 transfer to a bowl.
• 4 repeat with the remaining 2 tablespoons oil and zucchini.
• 5 during the last minute of cooking the second batch of zucchini, stir in the garlic.
• 6 add to the bowl of zucchini.
• 7 season with salt and pepper to taste.
• 8 cover with foil and keep warm.
• 9 meanwhile, bring a large pot of lightly salted water to a boil over high heat.
• 10 add the fettuccine and cook according to package instructions just until tender.
• 11 scoop out and reserve 1/2 cup of the cooking water.
• 12 drain the pasta and return to the warm pot.
• 13 add the zucchini and any juices and the ricotta to the pot.
• 14 mix, adding enough of the pasta water to make a creamy sauce.
• 15 stir in the basil and season with salt and pepper.
• 16 transfer to individual bowls and serve immediately, with a bowl of parmesan passed at the table.

Snowman Cake

Total Time: 1 hr 2 mins Preparation Time: 30 mins Cook Time: 32 mins

Ingredients

• Servings: 16
• 1 cake mix, whatever flavor you like
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 2 candy canes, unwrapped
• 2 flat bottom ice cream cones
• vanilla candy coating, melted (almoond bark)
• 1 container vanilla frosting
• 1 (7 ounce) package flaked coconut or 1 (7 ounce) package shredded coconut
• 5 large black gumdrops
• 1 large orange gumdrop
• 7 small black gumdrops
• 1 package fruit by the foot fruit leather (any red flavor)
• 2 cream-filled chocolate sandwich cookies
• black shoestring licorice
• 2 pretzel sticks

Recipe

• 1 bake cake mix as directed on package, using water, oil and egg whites, in two 8- or 9-inch round pans.
• 2 cool 10 minutes; remove from pans to wire rack.
• 3 cool completely, about 1 hour.
• 4 cover 18x10-inch tray or cardboard with aluminum foil.
• 5 attach candy cane to each cone using melted candy coating to make ice skates; let stand until set.
• 6 arrange cake rounds with sides touching on tray.
• 7 frost with frosting.
• 8 sprinkle with coconut, pressing gently so it stays on frosting.
• 9 use large black gumdrops for eyes and buttons, large orange gumdrop for nose, small black gumdrops for mouth and fruit snack roll for scarf.
• 10 place cookie on each side of head for earmuffs; attach with shoestring licorice.
• 11 arrange pretzel rods for arms and cones for ice skates.

Individual Zucchini Lasagna

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

Ingredients

• Servings: 2
• 2 zucchini, about 5-inch long
• 4 cups fresh spinach
• 1/2 cup cottage cheese
• 1 tablespoon parmesan cheese
• salt
• pepper
• 1 slice toast
• 2/3 cup pasta sauce
• 1 cup mozzarella cheese, grated

Recipe

• 1 slice zucchini is long thin strips.
• 2 combine zucchini and 1 tbsp water in skillet.
• 3 cook until slightly softened and bright green (about 3 min).
• 4 drain on paper towels.
• 5 cook spinach the same way.
• 6 mix spinach, cottage cheese, parmesan, salt (if using) and pepper.
• 7 slice toast in half. place one half in the bottom of a 2 cup ramekin. repeat with second one.
• 8 layer pasta sauce and filling alternately with part of the cheese.
• 9 top with remaining cheese.
• 10 bake 350 degrees for about 20 minutes.
• 11 enjoy!

Mashed (not Potatoes) Squash

Total Time: 18 mins Preparation Time: 6 mins Cook Time: 12 mins

Ingredients

• 6 medium zucchini, thinly sliced
• 1/2 cup water
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 2 tablespoons pesto sauce (to taste)

Recipe

• 1 boil zucchini, water and seasonings covered over medium high heat for 6 minutes. uncover and boil for 6 minutes more. strain zucchini to remove moisture.
• 2 puree in a food processor or mash and add pesto to taste.
• 3 wonderful now or reheats well.

Crunchin' Munchin' Fruit Stuffin'

Healthy Kale Chips

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

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 (16 ounce) bag curly kale

Recipe

• 1 preheat oven to 325 degrees.
• 2 wash your kale by drenching it in water. be sure there is no dirt left on the kale.
• 3 rip the kale into about 2inch pieces.
• 4 put foil onto baking pan. put kale onto foil and drizzle olive oil all over kale.
• 5 next, add the onion powder or garlic powder.
• 6 massage ingredients together with your hands.
• 7 place in oven for 20-30 minutes.
• 8 take out of oven and see if they are dry and brittle. if they aren't, put them back in for 10 minutes at a time. do this until they are dry.

Easy Banana Peach Smoothie

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 1/2 cup nonfat milk
• 1/4 cup nonfat yogurt (any flavor i use plain or vanilla)
• 2/3 cup orange juice (gives good tangy flavor but good without it too)
• 1/2 banana, quartered
• 1 peach, sliced
• 1 tablespoon vanilla extract

Recipe

• 1 throw all ingredients in the blender and mix it up to desired thickness. add ice cubes if you want it to be thicker.
• 2 if you don't have a peach, try peach nonfat yogurt in addition to the plain yogurt. danon light and fit brand is great for those watching their figures. (only 60 calories per serving!).
• 3 if using fresh fruit, it would probably be best if you added a few ice cubes for a quicker chilling process and a better consistency.

Mom's Homemade Tomato Soup

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• 14 quarts tomatoes
• 7 medium sized onions
• 1 stalk celery (optional)
• 14 sprigs parsley
• 3 bay leaves
• 14 tablespoons flour
• 14 tablespoons butter
• 3 tablespoons salt
• 8 tablespoons sugar
• 2 teaspoons pepper

Recipe

• 1 1.wash and cut up tomatoes in large cooker(squish them up as you go)chop onion, celery, parsly and add to tomatoes along with bay leaf. cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) put through a sieve to seperate juice.
• 2 2. rub flour and butter into a smooth paste and thin with tomatoe juice. add to boiling juice , strirring to prevent scortching.
• 3 3. add salt, sugar and pepper.
• 4 4. fill clean jars to within 1 inch of top of jar. put on cap , scewing band tight. process in water bath for 15 minuets. transfer jars to cool and seal. you will hear the lids "sing" as they seal.

Liqueur Soaked Chocolate Maraschino Cherries

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

Ingredients

• 2 (10 ounce) jars maraschino cherries, with stems,well drained,dried on paper towels
• cognac or vanilla vodka or brandy or rum, rye or bourbon, your choice,enough to cover the cherries
• 1 (12 ounce) package semi-sweet chocolate chips

Recipe

• 1 drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
• 2 drain the cherries, saving the liqueur for another use.
• 3 again dry the cherries well with cheese cloth or a clean cotton cloth. paper towels will stick. be careful not to break off the stems.
• 4 place chocolate chips in a heavy saucepan over low heat until the chocolate has melted, stirring constantly. do not let the chocolate get too hot.
• 5 remove from heat.
• 6 dip cherries into the chocolate; swirl to coat.
• 7 place dipped cherries on wax paper; refrigerate to set.

Quick Pear Butter

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

Ingredients

• 14 cups pears, cooked
• 10 cups sugar
• 2 (3 ounce) boxes orange-pineapple jell-o
• 1 (3 ounce) box sure-jell

Recipe

• 1 place all ingredients in a stockpot.
• 2 cook together for approximately 30 minutes, stirring frequently to prevent scorching.
• 3 if pears haven't collapsed from cooking, mash them.
• 4 serve when cool.

Nutty Hot Babes Gelato Sundae

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

Ingredients

• Servings: 6
• 5 cups whole milk
• 1/4 cup instant espresso powder
• 1 tablespoon vanilla extract
• 1 1/2 ounces amaretto
• 1 1/2 cups sugar
• 1/2 cup mascarpone cheese
• 1 teaspoon ground cinnamon
• 1 -2 tablespoon heavy cream
• 2 tablespoons sugar (to taste)
• 12 ounces dark chocolate
• 1 (8 ounce) jar nutella, warmed
• 1/2 cup shelled pistachios

Recipe

• 1 combine milk, espresso powder, and sugar in a large saucepan.
• 2 heat just enough to dissolve the sugar and espresso powder.
• 3 remove from heat, add amaretto and vanilla, and refrigerate at least 2 hours.
• 4 combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
• 5 line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
• 6 melt chocolate in a double boiler, over a slow simmer.
• 7 use as low a heat as you can to avoid taking the chocolate out of temper.
• 8 pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
• 9 refrigerate until ready to use.
• 10 when ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
• 11 freeze gelato in ice cream maker to manufacturers instructions.
• 12 make sure it is very cold going in, so the texture will be dense and creamy.
• 13 freeze gelato until firm enough to scoop. if you have a small machine, you may need to do this in two batches.
• 14 warm nutella in a double boiler, until it has the consistency of hot fudge.
• 15 to serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

Red-cooked Ribs

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

Ingredients

• Servings: 6
• 3/4 cup hoisin sauce
• 3 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon minced fresh ginger
• 1 tablespoon honey
• 5 garlic cloves, minced
• 1 teaspoon ground allspice
• 1 tablespoon grated orange zest
• 1/2-1 teaspoon crushed red pepper flakes
• 6 scallions, cut diagonally into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 lbs country-style lamb ribs, drained of fat

Recipe

• 1 in a small bowl, mix toether the hoisin sauce, soy sauce, sherry, ginger, honey, garlic, allspice, orange zest and hot pepper.
• 2 place 1/3 of the scallions and water chestnut slices in a 3 and 1/2 quart electric slow cooker.
• 3 top with some of the ribs and spoon some of the sauce on the meat.
• 4 repeat these layers 2 more times, ending with the remaining sauce.
• 5 cover and cook on the low heat setting 9-10 hours or until the ribs are tender.

Provençal Summer Vegetable Bake

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

Ingredients

• Servings: 6
• 2 medium sweet onions, halved, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 2 garlic cloves, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 1/2 teaspoons herbes de provence
• 1/4 teaspoon pepper
• 1 small eggplant, ends trimmed halved lengthwise
• 3 medium summer squash, ends trimmed (yellow and zucchini)
• 1/2 lb russet potato
• 3 tomatoes
• 4 ounces crumbled goat cheese

Recipe

• 1 heat oven to 400. heat 1 t oil in large sauté pan over medium heat. cook onions and 1/4 t salt 8-10 minutes until soft. add galic, cook 1 minut more. stir in beans, 1/2 t herbes de provence and 1/8t pepper. pour into 9x13 pan.
• 2 cut eggplant, squash, potatoes, and tomatoes into 1/4 slices. toss veggie with remaining 2 t oil, 1/2 t salt, 2 t herbes de provence, and 1/8 t pepper. arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
• 3 cover dish with foil and bake at 400 for 45 minutes. remove foil, crumble goat cheese on top. bake 15 minutes more. cool slightly.

Homemade Spelt Flour Tortillas

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

Ingredients

• 1 1/2 cups spelt berries, ground in a mill or 2 cups spelt flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 tablespoon oil
• 3/4 cup hot water

Recipe

• 1 in a bowl, mix all ingredients well.
• 2 cover and let sit in a warm place for 20 minutes.
• 3 divide into 8 equal parts and let sit, covered, another 20 minutes.
• 4 roll each ball out to a 6- or 7-inch circle shape. i've found it helps to flatten each ball with your hand. then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. when it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. keep turning and rolling until it is paper thin.
• 5 preheat a skillet on medium high heat.
• 6 place a tortilla into the skillet and watch until bubbles form. this won't take long.
• 7 after bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
• 8 cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
• 9 refrigerate for later or remove the paper towels and freeze.

Gelato Di Ricotta

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

Ingredients

• 1/2 cup powdered sugar
• 2 tablespoons marsala
• 1 lb ricotta cheese
• 1/2 cup heavy whipping cream

Recipe

• 1 in a large bowl, stir sugar and marsala together until sugar dissolves.
• 2 push ricotta through a sieve into the mixture and stir well.
• 3 chill thoroughly.
• 4 when ready to proceed, whip cream into soft peaks.
• 5 fold it into the ricotta mixture.
• 6 transfer to ice cream machine and freeze according to machine's directions.

Provincial Potato Salad

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

Ingredients

• Servings: 6
• 2 lbs red potatoes (about 2-inch in diameter each)
• 6 cups water
• 2 tablespoons salt
• 1 garlic clove, peeled
• 1 1/2 tablespoons wine vinegar
• 2 teaspoons dijon mustard
• black pepper
• 1 small shallot, minced
• 1 tablespoon minced fresh chervil
• 1 tablespoon minced fresh italian parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh tarragon

Recipe

• 1 slice potatoes into 1/4" thick rounds. place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil.
• 2 thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely).
• 3 continue to simmer spuds till tender, about 5 minutes. don't over cook or they will totally fall apart in the salad.
• 4 drain spuds, reserving 1/4 cup cooking liquid. spread potatoes out on a rimmed baking sheet to cool.
• 5 mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
• 6 drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
• 7 gently transfer potatoes to serving bowl. top with herbs and shallots, stir gently till well combined. serve immediately or chill and serve cold.

Nutt House Cornmeal Bread

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

Ingredients

• 1/2 cup water
• 1/3 cup cornmeal
• 4 teaspoons yeast ((1 1/3 packets)
• 1/3 cup hot water (about 100 degrees)
• 1 teaspoon sugar
• 1/3 cup sugar
• 1 egg
• 2 tablespoons olive oil
• 3 tablespoons butter (melted)
• 2/3 teaspoon salt
• 2 1/4 cups bread flour (more as required)

Recipe

• 1 in saucepan combine the cornmeal and 1/2 cups of water.
• 2 cook over medium heat stirring constantly until cornmeal is thickened. set aside to cool.
• 3 add the yeast and 1 teaspoon of sugar to 1/3 cup of water, and set aside to activate.
• 4 add 1/3 cup sugar, egg, oil, salt, and melted butter to mixing bowl.
• 5 add about 1 cup of flour and start mixing. add the yeast mixture and the cooled cornmeal.
• 6 continue mixing adding the rest of the flour. add flour until the dough balls on the dough hook. the dough should not stick to your dry fingertip when you touch it. drop dough on a floured surface and knead slightly and form a ball. if you are not using a mixer with a dough hook, knead the dough for about 15 minutes.
• 7 place dough ball in a large bowl that has the surface coated with butter. cover dough with a towel and let rise until doubled in size.
• 8 for bread.
• 9 after dough has doubled, place dough on a lightly floured and roll into an 8x10-inch rectangle).
• 10 roll the dough into a loaf and seal the ends and bottom by pinching the dough until sealed. place loaf in bread pan and brush with melted butter.
• 11 for rolls: form the 2 oz pieces into balls and place on a buttered baking sheet or one lined with baking paper. brush tops with melted butter.
• 12 to make hoagie buns cut dough into 6 equal pieces (about 4 oz. each). roll dough into sticks about 6 inches long. on a lightly floured surface roll the hoagie sticks into a bun shape about 1/4" to 3/8" in thickness.
• 13 place on baking sheet and brush tops with melted butter.
• 14 leave uncovered and let dough double in size.
• 15 place pans (bread)in a 350°f oven and bake (40 to 50 minutes) until desired color is attained.
• 16 note: rolls will bake for about 20 minutes.
• 17 remove bread from pan and place on cooling racks.
• 18 let cool completely and then slice.
• 19 this bread stores very well in the freezer.
• 20 note: this bread will take longer to rise than bread or wheat bread.

Individual Zucchini Frittatas

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

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 3 zucchini, halved lengthwise and sliced
• salt, pepper
• 1/4 cup chopped chives
• 3/4 cup grated parmesan cheese
• 10 eggs, beaten

Recipe

• 1 preheat oven to 375°f.
• 2 heat oil in saute pan, saute zucchini with salt and pepper until tender, remove and cool.
• 3 whisk chives, zucchini and 1/2 cup cheese into eggs.
• 4 grease a 6-cup non-stick muffin pan, divide mixture among muffin cups and bake about 15 minutes until set.
• 5 remove from oven, top with additional parmesan cheese and turn on broiler.
• 6 broil 3 minutes until tops are browned cheese is melted.

Lamb Albondigas

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

Ingredients

• Servings: 4
• 12 ounces ground lean lamb
• 1/2 cup zucchini, grated
• 1/2 cup tortilla chips, crushed
• 1/4 cup scallion, sliced
• 2 tablespoons cilantro, chopped
• 1 large egg
• 1 1/2 teaspoons garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (10 ounce) can mild enchilada sauce

Recipe

• 1 combine all ingredients except enchilda sauce in large bowl until blended. with moistened hands, roll into twenty 1 1/2 inch meatballs.
• 2 coat a large non-stick skillet with non-stick spray. heat over medium headt, add meatballs, increase heat to medium-high and cook, turning, 5 minutes or until brown on all sides. (alternatively, these can be baked on a wire rack over a cookie sheet in a 350 degree oven for 10 minutes).
• 3 add enchilda sauce and 1/2 cup water to skillet. bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through.
• 4 serve over rice.

Individual Mediterranean Frittatas

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped red bell pepper
• 3/4 cup chopped zucchini
• 8 egg whites or 1 cup egg substitute
• 1/3 cup light cheddar cheese
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon black pepper
• cooking spray
• 1 tablespoon grated parmesan cheese

Recipe

• 1 preheat oven to 350°. heat olive oil in a nonstick skillet over medium heat. add onion; cook 1 minute. add bell pepper and zucchini; cook 4 minutes.
• 2 combine egg whites, feta cheese, chopped basil, and black pepper, stirring well with a whisk. spoon vegetable mixture evenly into 6 muffin cups coated with cooking spray; pour egg mixture over vegetable mixture, and sprinkle with parmesan cheese.
• 3 bake at 350° for 18 minutes, or until set.

Pickled Asparagus With Dill

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

Ingredients

• 4 -5 lbs fresh asparagus, washed and bottoms snapped
• 1 large red onions or 1 large onions or 1 large yellow onion, thinly sliced
• 2 heads garlic
• 2 1/2 cups vinegar
• 2 1/2 cups water
• 2 tablespoons pickling salt (non iodized salt)
• fresh dill

Recipe

• 1 clean and sterilize wide mouth canning jars.
• 2 clean garlic and pound with with chef's knife so it cracks a bit.
• 3 wash and clean asparagus.
• 4 remove tough bottom.
• 5 heck you know how to snap asparagus.
• 6 prepare it in lengths so it will fit into jars.
• 7 save the tender bottoms for dinner.
• 8 pack jars with some onion, garlic, dill and asparagus.
• 9 the amount of each is up to your personal taste.
• 10 this is the hardest part.
• 11 mix vinegar, water, and salt in a pot.
• 12 bring to a boil pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• 13 wipe any spills from lip of jars.
• 14 burp air bubbles from jars.
• 15 seal jars with lid and ring.
• 16 process jars in a canner (hot water bath).
• 17 make sure tops of jars are covered with 1 inch of water.
• 18 allow to boil 20 minutes.
• 19 start timing when water reaches a boil.
• 20 ready to eat in 4 to 6 weeks.

Chinese-style Green Salad

Jelly Filled Ravioli (sugar Cookies)

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

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour (326 grams)
• 1/4 teaspoon salt
• 3/4 cup sugar (150 grams)
• 12 tablespoons unsalted butter (170 grams)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 cup raspberry preserves (or any flavor)
• 1/4 cup sifted confectioners' sugar, for garnish (give or take)

Recipe

• 1 in a small bowl or plastic bag, whisk together the flour and salt.
• 2 in a mixer: soften the butter.
• 3 cream together the sugar and butter until fluffy.
• 4 add the egg and vanilla extract and beat until blended.
• 5 on low speed, gradually add the the flour/salt to the butter mixture and mix until incorporated.
• 6 add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
• 7 or, in a food processor, combine butter and sugar.
• 8 process until creamy.
• 9 add egg and vanilla extract.
• 10 pulse until combined.
• 11 add flour/salt to food processor and pulse until well blended.
• 12 either method: scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.
• 13 wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
• 14 place two oven racks in the upper and lower thirds of the oven.
• 15 preheat oven to 350 degrees.
• 16 on a lightly floured surface, roll out the dough to a 1/8-inch thickness.
• 17 cut in 2.5" to 3" simple shapes (flowers, circles, diamonds, etc) just be sure to cut at-least two of each.
• 18 reroll the scraps, chilling them first, if necessary.
• 19 place 1/2 teaspoon of preserves into the center of the bottom half of the cookies, brush a bit of warm water around the perimeter of the cookie and place the matching top over the jelly.
• 20 seal by pressing lightly and evenly with your fingers.
• 21 with a small, angled metal spatula or pancake turner, transfer the cookies to parchment covered cookie sheets.
• 22 bake for 8-12 minutes or until the cookies begin to brown around the edges.
• 23 for even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• 24 use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before dusting with powdered sugar.

Provencal Style Ratatouille

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

Ingredients

• Servings: 6
• 1 1/2 lbs eggplants
• 1 lb zucchini
• 1 lb bell pepper (red, green and yellow)
• 1 1/2 lbs tomatoes
• 4 garlic cloves
• 3 onions
• 1 bouquet garni (a tied bundle of thyme sprigs, bay leaf and parsley stems)
• 1 cup olive oil
• salt & pepper

Recipe

• 1 in this first step, we will dice all vegetables and keep them separate. ice the eggplant and zucchini into 1/2 inch pieces and reserve them for later use. blanch the tomatoes for 45 seconds and cool them in an ice bath. when cooled enough to handle, peel them and remove seeds. dice tomatoes into 1/2 pieces and reserve them in a bowl. remove seeds from the bell peppers and dice them into 1/2 inch size. coarsely dice the onions. chop the garlic.
• 2 heat 1/2 cup of olive oil in a big sauce pan over medium high heat. sauté the eggplants for 6 to 7 minutes until colored. season them with salt and pepper and remove them with a slotted spoon.
• 3 clean the saucepan with paper towel. heat 1/4 cup of olive oil and sauté the zucchini for 5 to 6 minutes. season them and remove them as well. sauté the onions, garlic and bell peppers with the remaining olive oil for 5 minutes.
• 4 add the tomatoes, eggplants, zucchini and bouquet garni. cover the saucepan and lower heat to a simmer. let it simmer for 1 hour. check the seasoning and serve it warm.

Parmesan Cheese Crisps

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

Ingredients

• Servings: 6
• 6 tablespoons grated parmesan cheese
• cooking spray or butter

Recipe

• 1 in a frying pan:.
• 2 if you choose the non-stick fry pan on top of the stove, spray the pan with cooking spray and put one tablespoon of cheese for each crisp in the pan.
• 3 flatten out a little in the pan with the back of a spoon.
• 4 on a medium heat cook them till you can safely turn them over and cook on the other side--you don't want to burn them.
• 5 carefully take out and put on paper towel to dry.
• 6 oven:.
• 7 if you do this in the oven, heavily grease with butter or spray with cooking spray, and do the same as above.
• 8 put in a 350 degree oven for about 6-7 minutes, watching carefully so they don't burn.

Pickled Carrots With Bengali Five-spice

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

Ingredients

• 5 cups distilled vinegar (5% acidity)
• 1 cup water
• 2 cups sugar
• 2 teaspoons canning salt
• 7 garlic cloves
• 2 lbs carrots, peeled and sliced
• 1 onion, peeled and sliced
• 8 teaspoons panch phoron, bengali five-spice (panch phoron, bengali five-spice)

Recipe

• 1 combine vinegar, water, sugar and salt in a large pot. bring to boil then gently boil for 3 minutes.
• 2 add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
• 3 place 1 teaspoons panch phoron, bengali five-spice in the bottom of each clean, hot pint jar.
• 4 pack carrot mixture into sterilized 8-8 ounce jars. leaving 1/2 - 1 inch head space. remove air bubbles. wipe rim and place lids and rings on.
• 5 place in a hot water bath for 15 minutes 0-1000 ft.
• 6 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
• 7 remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. remove the rings and wipe rims. they do taste great now but wait a couple days and they`ll be so much better.

Homemade Strawberry Ice Cream Recipe

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

Ingredients

• 3 cups fresh ripe strawberries, stemmed and sliced
• 4 tablespoons lemon juice
• 1 1/2 cups sugar
• 1 1/2 cups whole milk (i used skim because it is what we had on hand)
• 2 3/4 cups heavy cream
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 combine strawberries, lemon juice, and 1/2 cup of sugar in a bowl and stir. allow to sit for up to 2 hours.
• 2 strain berries and reserve the juices.
• 3 puree half the berries.
• 4 in a medium bowl mix milk and remaining sugar until sugar is dissolved. stir in heavy cream, leftover juice from the berry mixture, vanilla, and mashed strawberries.
• 5 turn on cuisinart ice cream machine and pour mixture into the frozen freezer bowl for about 20 minutes.
• 6 add the rest of the strawberries and mix for another 5 minutes.
• 7 note:.
• 8 the ice cream will be very soft and creamy. we transferred ours to a container and stuck it in the freezer for about an hour to thicken it up a little the way we like it.
• 9 i am looking forward to trying out some other new ice cream recipes now that i see just how easy it is to do! in fact, i have a container of blueberries in the kitchen that i think would be great in ice cream too!

Fromage Blanc/farmer's Cheese

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

Ingredients

• 4 cups whole milk
• 1 cup buttermilk, active culture type
• 2 teaspoons lemon juice or 2 teaspoons vinegar, more if needed
• 3/4 teaspoon salt (to taste)

Recipe

• 1 bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
• 2 add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
• 3 let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
• 4 ladle the curds and whey into your lined strainer and let drain for 5 min.
• 5 gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
• 6 snip off the top of the cheesecloth and remove the new cheese from the cloth.
• 7 mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.
• 8 can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
• 9 can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.

Mai Tai

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 lime
• 1/2 ounce curacao
• 1/4 ounce sugar
• 1/4 ounce orgeat syrup (almond syrup)
• 1 ounce light rum
• 1 ounce dark rum
• lime peel
• pineapple chunk
• maraschino cherry

Recipe

• 1 squeeze the lime over ice.
• 2 add other ingredients, and decorate with the fruit.

Provencal Vegetable Gratin From Food Network Kitchens

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil, plus more for dish
• 2 medium onions, thinly sliced
• 3 medium garlic cloves, minced
• 2 1/2 teaspoons kosher salt
• 1/4 cup fresh basil leaf, torn
• 2 teaspoons fresh thyme leaves, chopped
• 5 -6 medium plum tomatoes, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium summer squash, sliced into 1/4-inch rounds
• 1/2 cup parmesan cheese, finely grated

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 lightly grease a 7 by 11-inch baking dish with olive oil.
• 3 heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
• 4 add onions, garlic and 1 teaspoon of the salt.
• 5 cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
• 6 stir in the basil and thyme. spread on the bottom of the prepared baking dish.
• 7 toss the sliced vegetables with the remaining olive oil and salt, and pepper.
• 8 with the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• 9 cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
• 10 uncover and sprinkle with the parmesan. continue baking until cheese begins to brown, about 20 minutes or so. serve hot or at room temperature.

Orange Marmalade

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• 6 -7 large juicy navel oranges
• 3 -4 large juicy lemons
• 1 cup granulated sugar, plus
• 4 lbs granulated sugar, plus
• more granulated sugar, divided,to taste
• 1 cup water, plus
• 5 cups water, divided
• 1 cup dry wine
• 2 -3 tablespoons fresh lemon juice
• 1 -3 teaspoon citric acid (citric acid granules) or 1 -3 lime, juice of (optional)
• 1 box ball fruit jell pectin or 1 box other no-sugar needed pectin

Recipe

• 1 equipment you will need: 1 large plastic bowl with lid; 1 large nonreactive dutch oven; 1 water-bath processor or very large stock pot with a rack to keep jars off bottom of pot; 1 pair jar-lifting tongs (optional, but very handy); 1 magnetic lid lifter (optional, but very handy); 14-15 half-pint or 7 1-pint canning jars with threaded rings and new lids.
• 2 cut the zest (the thin orange portion of the peel) from all of the oranges using a vegetable peeler or sharp paring knife (about 1/16" thick or less and about 3/4" wide).
• 3 cut the zest into thin strips about 1/16" wide, and set aside.
• 4 using a micro-plane or regular grater, grate the zest from the lemons, and add to the orange zest.
• 5 peel the oranges and lemons with a sharp knife, removing most of the thin outer membrane from the fruit, as well as the portion of the peel.
• 6 cut the flesh of the lemons and oranges into 1/4" thick slices, remove seeds as necessary, chop into 1/4" pieces, saving as much juice as possible, and place in a large plastic bowl.
• 7 if desired, mash the fruit just a little bit using a potato masher, but you want it to stay fairly chunky.
• 8 in a medium saucepan, combine the 1 cup water, wine, lemon juice, and sugar over medium heat, and stir until sugar is dissolved.
• 9 add the orange and lemon zest, and stir to combine.
• 10 bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender.
• 11 remove from heat, and set aside to cool.
• 12 add zest mixture and 5 cups of water to fruit, stir to combine, cover tightly, and refrigerate or set in a cool place for 24 hours or a little longer.
• 13 this aging is mandatory for flavor development.
• 14 before starting to actually make the marmalade, assemble all necessary equipment.
• 15 fill a water bath or very large stock pot with enough hot water to cover jars by at least 1-2".
• 16 jars can be stacked, if necessary, while processing.
• 17 it will probably take longer to heat the water than to prepare the marmalade, so give it a good head start.
• 18 sterilize canning jars by running them through a full hot-cycle of the dishwasher, or wash in hot, soapy water, rinse well, and drain.
• 19 in either case, transfer the jars to a 250 degee f oven until ready to fill them.
• 20 place new canning lids in a small saucepan of boiling water until needed.
• 21 you should have between 9 and 10 pounds (18-20 pints) of fruit and zest mixture at this point, but this will reduce down to 7+ pounds (14-15 pints) during cooking.
• 22 transfer fruit and zest mixture to a large, nonreactive dutch oven over high heat, and bring to a full boil, stirring and scraping the bottom of the pan regularly to prevent scorching.
• 23 taste, and adjust tartness to taste using sour salt or lime juice (sour salt, 1 tsp at a time, is easiest), and adjust sweetness to taste with additional sugar.
• 24 continue to boil, stirring and scraping bottom regularly to prevent scorching, until mixture reaches a temperature of 220 degrees f on a instant-reading or candy thermometer (actually, 8 degrees f above the boiling point of water at your elevation).
• 25 stir in the'no-sugar required pectin', and continue to boil for 1 minute longer, remove from heat, and allow to set for 2-3 minutes; setting helps solids to stay in suspension instead of sinking to the bottom of the jars.
• 26 stir marmalade well, and ladle into sterilized canning jars to within 1/8" of the rim.
• 27 clean the rim and threads of each jar with a dampened paper towel, top with sterilized new lids, screw on threaded rings, and tighten hand-tight.
• 28 immediately transfer to a water bath with enough boiling water to cover jars by at least 1-2".
• 29 process for 10 minutes, starting timing when water returns to a boil.
• 30 remove jars from water bath, invert onto a kitchen towel, and allow to set without disturbing until cooled completely.
• 31 turn jars over, and press down on each lid.
• 32 if it does not pop up and down with pressure, the jar is sealed and can be stored in a cool, dark place for up to a year.
• 33 jars with lids that do pop up and down have not sealed properly and should be refrigerated and used first.
• 34 makes about 14-15 half-pint or 7 1-pint jars, with a little extra for the fridge.

Cherry Muffins

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

Ingredients

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 bottle maraschino cherry, cut up
• 2 eggs
• 3 tablespoons melted butter
• 1/2 cup cherry juice
• 1/2 cup milk, combined with cherry juice

Recipe

• 1 prepare pans.
• 2 stir together dry ingredients& add the cherries.
• 3 mix eggs, cherry liquid& melted butter.
• 4 add the dry mix to the wet mix until just combined.
• 5 bake for 15 to 20 minutes at 375 degrees.

Smoked Trout And Asparagus Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 6 slices brioche bread, crust trimmed, cubed
• 2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
• 1 small frisee, cored, washed and torn into bite-sized pieces
• 4 cups mixed baby greens
• 1 lb smoked trout
• 6 eggs
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 1 teaspoon shallot, minced
• 1 teaspoon lemon zest
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon fresh dill, chopped
• 2 teaspoons fresh chives, chopped, divided
• 1/2 cup olive oil

Recipe

• 1 preheat the oven to 375°f.
• 2 place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
• 3 bring a pot of salted water to a boil. add the asparagus and cook until just tender, about 5 minutes.
• 4 drain and plunge asparagus in a large bowl of ice water to stop the cooking. drain well, then slice spears in thirds.
• 5 for the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. gradually whisk in the olive oil until the vinaigrette is emulsified. set aside.
• 6 place the frisée and field greens in a large bowl. add the croutons.
• 7 break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. set aside.
• 8 prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
• 9 poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
• 10 remove the eggs with a slotted spoon and drain them on paper towels. depending on the size of your pan, you may need to poach the eggs in two or three batches.
• 11 note: if you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
• 12 toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
• 13 divide among 6 plates.
• 14 place a poached egg on top of each salad and garnish with the remaining chopped chives.

Lamb & Vegetable Meatloaf

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

Ingredients

• Servings: 6
• 1 2/3 lbs ground lamb
• 3/4 cup rolled oats
• 1 carrot, coarsely grated
• 1 zucchini, coarsely grated, excess liquid squeezed out
• 1 brown onion, coarsely grated
• 1 small red pepper, finely chopped
• 1/2 cup tomato ketchup
• 1 tablespoon worcestershire sauce
• 1 egg, lightly whisked
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 350°f
• 2 grease an 11 x 21cm x 6cm-deep loaf pan. place lamb, oats, carrot, zucchini, onion, pepper, sauces, egg, salt and pepper in a large bowl.
• 3 use clean hands to mix until well combined. place meat mixture into greased pan, press down and smooth surface.
• 4 bake for 45-50 minutes or until brown on top and cooked through. set aside in pan for 10 minutes.
• 5 drain any excess liquid from meatloaf. turn out onto board. slice and serve with mashed potato, steamed beans and chutney.

Pineapple Delight

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

Ingredients

• Servings: 8
• 1 lb marshmallows
• 1 cup milk
• 24 graham crackers
• 1/4 cup melted butter
• 1 cup crushed pineapple, drained
• 1 cup whipping cream
• 1 (8 ounce) jar maraschino cherries, drained

Recipe

• 1 heat milk and cut up marshmallows in a double-boiler. let cool.
• 2 crush graham crackers and add melted butter.
• 3 add pineapple to the marshmallow-milk mixture.
• 4 beat whipping cream until makes stiff peaks. add to the pineapple-marshmallow mixture.
• 5 sprinkle half of the graham cracker crumbs over the bottom of a greased 8x8" pan.
• 6 pour pineapple mixture on top.
• 7 sprinkle on remaining graham cracker crumbs.
• 8 place cherriies on top, spacing evenly.
• 9 chill in refrigerator 8 hours or overnight.

Fried Green Tomatoes Texas Style

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

Ingredients

• Servings: 6
• 4 -6 medium green tomatoes
• 1/4 teaspoon salt
• 2 teaspoons brown sugar
• 1 cup flour
• 1 egg
• 4 dashes hot sauce
• 1/4 cup milk
• 1 tablespoon lemon juice
• 3/4 cup seasoned dry bread crumb
• 1/4 cup cornmeal
• 1 tablespoon olive oil
• 3 tablespoons margarine

Recipe

• 1 slice tomato into 1/2 inch thick slices.
• 2 sprinkle evenly with salt.
• 3 combine brown sugar and flour and place on a shallow plate.
• 4 dip or rub gently both sides of each tomato slice into the flour mixture.
• 5 combine egg, hot sauce, milk, and lemon juice
• 6 dip each tomato slice into egg mixture.
• 7 then dip each tomato slice into bread crumb mixture.
• 8 in large skillet melt margarine with oil on medium-high.
• 9 place tomato slices into skillet but not touching.
• 10 brown on each side.
• 11 each slice should remain firm and hold their shape.
• 12 repeat the cooking oils if needed for remaining tomato slices.
• 13 serve warm with meal or use fingers and eat them as a snack.

Healthy Greek Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2/3 ounce crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 1/3 tablespoons olive oil
• 1/3 teaspoon minced garlic
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 5 1/3 cups romaine lettuce (torn in peices)
• 2/3 medium zucchini (julienne)
• 2/3 red bell pepper (julienne)
• 2/3 yellow bell pepper (julienne)
• 6 2/3 cherry tomatoes (halved)
• 12 kalamata olives (pitted)

Recipe

• 1 process all dressing ingredients until smooth in blender or food processor. place remaining salad ingredients in a large bowl. add dressing and toss to mix and coat. servie immediately.

Provencal Vegetable Soup With Pistou

Total Time: 1 hr 36 mins Preparation Time: 1 hr Cook Time: 36 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, and light green pars only, thinly sliced
• 2 garlic cloves, minced
• 1 stalk celery, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• fresh ground black pepper
• 1 cup dry wine
• 6 cups chicken stock or 6 cups vegetable stock
• 10 small new potatoes, quartered
• 1 (14 ounce) can navy beans, drained and rinsed
• 10 asparagus spears, trimmed and sliced
• 2 summer squash or 2 zucchini, chopped
• 2 cups chopped baby spinach
• 1 cup frozen peas, thawed
• 2 teaspoons fresh lemon juice

Recipe

• 1 in a big soup pot, heat oil over medium heat.
• 2 add in onion; saute until softened, about 6 minutes.
• 3 add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
• 4 add in wine and cook until reduced by half, about 5 minutes.
• 5 add in stock and potatoes; bring to a boil.
• 6 decrease heat and simmer until potatoes are almost tender, about 15 minutes.
• 7 add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
• 8 stir in lemon juice.
• 9 taste and adjust seasoning with salt and pepper, if necessary.
• 10 ladle into heated bowls and garnish each with a dollop of pistou.

Parmesan Cheese Bread---bread Machine

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

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons vital wheat gluten
• 1 tablespoon salt (scant)
• 1 tablespoon butter
• 1 cup parmesan cheese
• 2 1/2 teaspoons dry yeast
• 1 cup milk
• 3/4 cup water

Recipe

• 1 add the ingredients to your bread machine according to your directions.
• 2 set it at the basic setting.
• 3 then at the light crust setting.
• 4 makes a 2 pound loaf.
• 5 after it has mixed for a couple of minutes, check it; if it needs a tad more liquid, add a little water a teaspoon dribble at a time.
• 6 enjoy!