Moroccan Missile

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/3 cup tomato paste
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped ffresh thyme
• 1 tablespoon minced garlic
• 2 teaspoons herbes de provence (there is lots of recipes for this on zaar)
• 3 cups diced eggplants (3/4-inch cubes)
• 2 cups diced red bell peppers, seeds and ribs discarded (1/4-inch dice)
• 2 cups diced zucchini (1/4-inch cubes)
• 1 cup diced onion (3/4-inch dice)
• sea salt
• fresh ground black pepper
• 2 cups cooked couscous, warm
• 1/3 cup chopped fresh basil
• 1 cup goat cheese
• 4 flour tortillas (10-inch-11-inch)

Recipe

• 1 preheat oven to 400*f.
• 2 mix the tomato paste, vinegar, olive oil, thyme, garlic, and herbes de provence in a large bowl. add the eggplant, bell pepper, zucchini, and onion. season with 1/2 teaspoons sea salt(or to taste) and pepper to taste. toss to evenly coat vegetables.
• 3 spread the vegetable mixure into a 13" x 9" baking pan and bake till tender, about 45 minutes, stirring occasionally. remove from oven.
• 4 add the couscous and basil. season with sea salt and pepper to taste.
• 5 divide the goat cheese among the tortillas and spread evenly over each tortilla, leaving at least 1" border around the edge. divide the vegetable mixture among the tortillas and wrap.
• 6 how to wrap:.
• 7 if tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. fold the right and left edges of the tortilla over the filling, toward the center. fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Light Chinese Salad

Light Frittata

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

Ingredients

• Servings: 4
• 2 cups grated zucchini
• 1 red capsicum, seeded and chopped
• 1/2 cup sliced mushrooms
• 1/2 cup chopped light ham
• 1/2 cup grated low-fat cheese
• 4 green onions, sliced
• 1/4 cup chopped fresh parsley
• 1/2 cup self raising flour
• 2 eggs, beaten
• fresh ground black pepper
• 1 tablespoon grated parmesan cheese

Recipe

• 1 combine zucchini, capsicum,mushrooms, ham, cheese, onion and parsley in large bowl.
• 2 add flour, eggs and pepper.
• 3 blend well.
• 4 spray an 18 x 28cm ovenproof dish with a little oil.
• 5 spread mixture evenly into this.
• 6 sprinkle evenly with parmesan cheese.
• 7 bake in moderate oven for 25- 30 minutes or until firm and golden.
• 8 cut into portions serve with salad.

Harvest Ratatouille

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
• 1 1/4 teaspoons coarse salt
• 2 medium onions, halved and thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 3 medium garlic cloves, minced
• 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
• 2 cups canned crushed tomatoes
• 1/2 teaspoon pepper, freshly ground
• 1/4 cup fresh basil, shredded

Recipe

• 1 place eggplant cubes in a colander in sink.
• 2 sprinkle with 1 teaspoon salt and toss to mix.
• 3 let stand 5 minutes, then rinse under cold running water.
• 4 drain well.
• 5 pat dry with paper towels.
• 6 in non-stick dutch oven or large, wide saucepan, heat oil over medium-high heat.
• 7 add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
• 8 add onions, bell pepper, and garlic.
• 9 cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
• 10 add zucchini and cook 5 minutes, stirring occasionally.
• 11 stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
• 12 bring to a boil.
• 13 reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
• 14 remove from heat and stir in basil.
• 15 serve hot or at room temperature.

Holiday Gift Cake

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

Ingredients

• 1 cup margarine or 1 cup butter
• 8 ounces package cream cheese, softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 cup chopped pecans
• 4 eggs
• 2 1/4 cups sifted flour
• 1 1/2 teaspoons baking powder
• 10 ounces jar maraschino cherries, drained and quartered

Recipe

• 1 preheat oven to 325 degrees.
• 2 thoroughly blend cream cheese, margarine, sugar and vanilla. add eggs one at a time, mixing well after each addition.
• 3 gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
• 4 add the remaining flour, cherries and nuts.
• 5 pour batter into a greased and floured bundt pan. put in preheated oven for 1 hour and 20 minutes or until tested done.
• 6 cool 5 minutes; remove from pan. ice as desired.

Lasagna Chili

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

Ingredients

• Servings: 6
• 1 cup coarsely chopped zucchini
• 1/2 cup coarsely chopped onion
• 1 lb italian sausage
• 2 garlic cloves, finely chopped
• 2 1/2 cups spaghetti sauce (canned or homemade)
• 3 cups beef broth
• 1 cup water
• 1 1/2 cups uncooked pasta, nuggets preferably radatore
• 2 tablespoons chopped fresh basil (optional)

Recipe

• 1 preheat a 4 qt pot or casserole pan heat on medium.
• 2 cook sausage with onion and garlic.
• 3 cook till done (8-10 minutes) and drain.
• 4 add spaghetti sauce, broth and water.
• 5 bring to a boil.
• 6 stir in pasta.
• 7 reduce heat, and simmer uncovered for 7 minutes.
• 8 stir zucchini into chili and cook for 4-5 minutes or until tender.
• 9 remove from heat and stir basil into soup, if desired.

Milk Chocolate Ice Cream With Macadamia Nuts (machine Req'd)

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

Ingredients

• 1 cup whipping cream
• 1 cup homogenized milk
• 5 egg yolks
• 1/4 cup sugar
• 1 pinch salt
• 8 ounces finely chopped milk chocolate
• 1/4 teaspoon vanilla
• 1/2 cup toasted chopped macadamia nuts (or toasted almonds)

Recipe

• 1 bring the cream& milk to a boil in a medium saucepan.
• 2 meanwhile, whisk together the egg yolks, sugar& salt.
• 3 slowly whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over a low heat.
• 4 cook, stirring constantly, until the mixture reaches 176f or 80°c.
• 5 strain the mixture immediately into a bowl containing the chocolate& vanilla.
• 6 stir to melt the chocolate, then set the bowl over ice& stir until cool.
• 7 refrigerate overnight.
• 8 next day, freeze in an ice cream machine according to the manufacturer's instructions.
• 9 once it has thickened, stir in the nuts.

Lamb Tenderloin On A Vegetable Bed

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

Ingredients

• Servings: 4
• 2 teaspoons fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
• 1/4 teaspoon salt
• 1 large lamb tenderloin or 2 small lamb tenderloin
• 2 teaspoons olive oil
• 1 red bell pepper, sliced long
• 1 orange bell pepper, sliced long
• 1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
• 1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
• 5 green onions, cut into 1 inch lengths
• 2 -3 cloves garlic, sliced thin
• 1 can black beans, rinsed and drained
• 1 can stewed tomatoes (unseasoned)

Recipe

• 1 combine the thyme, pepper and salt.
• 2 roll the lamb, pressing the mixture into it.
• 3 cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
• 4 remove from the skillet, place on a cutting board and cover with foil to keep warm.
• 5 in the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
• 6 add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
• 7 spoon into a large serving plate-slice the lamb thin and place on top.
• 8 a few thyme sprigs is a nice touch.

Old Bay Squash And Tomatoes

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

Ingredients

• Servings: 4
• 1 -2 tablespoon olive oil
• 3 medium zucchini, sliced into rounds
• 1/2 medium onion, diced
• 2 tomatoes, cored, seeded and chopped
• 1 teaspoon old bay seasoning
• 1/4 teaspoon ground black pepper
• 1/2 cup mozzarella cheese, shredded

Recipe

• 1 heat olive oil in a large skillet.
• 2 add zucchini and onion and saute 5 minutes.
• 3 add tomatoes and seasonings.
• 4 cover and simmer on low for 5 minutes.
• 5 sprinkle with cheese, cover and cook til cheese is melted.

I Cant Believe Its Not Mashed Potatoes

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

Ingredients

• Servings: 4
• 2 lbs red potatoes, unpeeled quartered
• 3 tablespoons chopped chives
• 4 tablespoons i can't believe it's not butterâ® spread
• 4 tablespoons sour cream
• 1/2 teaspoon garlic powder
• 4 tablespoons single cream
• pepper

Recipe

• 1 boil the potatoes until tender, but not mushy. drain.
• 2 mash the potatoes with the " butter" chives, sour cream and garlic powder.
• 3 slowly add the single cream until reaching desired consistency ( you dont want them too runny ).
• 4 pepper to taste.
• 5 serve.

Persian Chicken - Tah Cheen

Total Time: 4 hrs 40 mins Preparation Time: 2 hrs 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 (2 1/4 lb) whole chicken
• 1 lb basmati rice
• 10 ounces plain nonfat yogurt
• 1/2 teaspoon saffron
• 2 large onions
• 3 egg yolks
• cooking oil
• salt (to taste)
• black pepper (to taste)

Recipe

• 1 wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
• 2 chop onions thinly and fry in oil until slightly golden.
• 3 wash and cut chicken, remove skin, and fry in onions until color changes.
• 4 add some water and bring to boil.
• 5 reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
• 6 while chicken is cooking, beat the yogurt until it is smooth.
• 7 dissolve saffron in half a cup of hot water.
• 8 add saffron, salt, pepper and egg yolks to the yogurt and mix very well.
• 9 pour a few glasses of water in a large pot and bring to boil.
• 10 pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
• 11 pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
• 12 add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
• 13 spread several more spoons of the yogurt mix on the rice.
• 14 continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.
• 15 put the lid on and cook for about 5 minutes over medium heat.
• 16 place the pot in an oven (preheated to 250 f) and cook for 1.
• 17 5 to 2 hours (note that the longer tah chin is cooked, the thicker the tah dig- delicious crispy layer of rice at the bottom- will be).
• 18 when cooked, remove the lid and let cool for a few minutes.
• 19 place an inverted large dish over the pot and turn it over.
• 20 tap the pot in order to loosen the contents inside (the contents should fall on the dish in one piece with the tah dig on the outside).

Cherry Vanilla Ice Cream

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

Ingredients

• 2/3 cup sugar
• 2 large eggs
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 2/3 cups whole milk
• 1 cup heavy cream
• 2 teaspoons vanilla
• 1/2 cup maraschino cherry, stemless

Recipe

• 1 in a mixing bowl, beat the sugar into the eggs until it is pale yellow. beat in the flour and salt and set aside.
• 2 bring the milk to a simmer in a heavy saucepan. slowly beat hot milk into the eggs and sugar mixture. pour the entire mixture back into the pan and place over low heat. stir constantly with a wooden spoon until the custard thickens slightly. do not let the mixture boil.
• 3 remove from heat. strain the custard into a clean bowl. cool slightly then refrigerate until cold or overnight.
• 4 stir the custard. turn machine on and freeze according to your machine's instructions.
• 5 add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit inches.
• 6 the ice cream will be soft and ready to eat. if you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.

French-fried Zucchini

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

Ingredients

• Servings: 4
• 2 eggs, separated
• 1 1/4 teaspoons salt
• 2 tablespoons salad oil
• 3/4 cup beer, at room temperature
• 3/4 cup flour
• 6 -8 medium zucchini

Recipe

• 1 stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
• 2 cover bowl with plastic wrap and let stand overnight or several hours.
• 3 trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
• 4 place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
• 5 drain, rinse and pat dry with paper towels.
• 6 when ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
• 7 dip zucchini in batter and fry a few at a time, in oil heated to 375°f in a deep fryer.
• 8 cook until golden brown (about 2 minutes) remove to paper towels to drain.
• 9 keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Low-cal, Fat-free Asian Dressing -similar To Islands China Coast

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

Ingredients

• Servings: 6
• 1/2 cup fat-free mayonnaise (i use smart beat)
• 5 tablespoons rice vinegar
• 2 tablespoons splenda sugar substitute
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce (i used the light kind with less sodium)
• 1/4 cup water
• 1/4 teaspoon garlic powder

Recipe

• 1 using an electric mixer, combine all ingredients until well-blended.
• 2 chill for at least 30 minutes and enjoy!

French Toast All Stars

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

Ingredients

• Servings: 4
• 8 thick slices bread
• 2 eggs
• 1/4 cup heavy cream
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon grated orange zest
• 1/2 teaspoon vanilla extract
• 3 tablespoons butter

Recipe

• 1 1. place a slice of bread on a cutting board. align a star-shaped cookie cutter in the center of the slice. push the cookie cutter through the bread, rocking it gently back and forth. once the cookie cutter makes it all the way through bread, remove bread outside the cutter. hold the cutter down on the bread during this step to prevent the star from tearing. use a sharp knife to trim any bread that lingers outside the cookie cutter. gently remove the star from the cutter and put aside. repeat on all slices of bread.
• 2 2. in a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract.
• 3 3. in a griddle or frying pan, melt the butter over medium high heat.
• 4 4. dip both sides of the stars in the egg mixture and carefully transfer to the hot griddle. brown on both sides and transfer to a warm plate while remaining stars cook. serve hot.
• 5 my note: i was soo bored with the same old french toast. don't be scared by the amount of honey, i started out with only 1 tbsp and after the first slice quickly added the other tablespoons they were not too sweet at all. i used light bread and half&half instead of heavy cream. they came out great. you have to cook them at a low heat because of all the honey or they will burn quickly. definitely a keeper in my book. our two grandsons are huge batman fans so i used a bat-shaped cookie cutter instead of a star and they loved it! for bread, this time i used a bread machine bread from this site, it had just come out of the bread maker and worked out wonderfully for this recipe. i don't know or if it's the difference in using heavy cream in place of milk as in traditional recipes, or the addition of honey, it just was a terrific recipe-unlike any i had ever had before.

Rack Of Lamb In Gorgonzola Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups fresh breadcrumbs
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1/2 teaspoon dried sage, crumbled
• salt & freshly ground black pepper
• 2 racks of lamb, room temperature (16 ribs)
• dijon mustard
• 3 jumbo egg yolks, room temperature
• 2 ounces gorgonzola, room temperature
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, melted (2 sticks)
• 1/4 cup whipping cream, room temperature

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix breadcrumbs,herbs,salt and pepper to taste in processor.
• 3 rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
• 4 arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
• 5 blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
• 6 with machine running, add butter through feed tube in thin stream.
• 7 with machine running, add cream through feed tube in thin stream.
• 8 transfer to saucepan and keep warm in tempid water bath.
• 9 cut racks into ribs; arrange 4 ribs on each plate.
• 10 spoon sauce over and serve immediately.

Grilled Tandoori Style Chicken

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

Ingredients

• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves
• 1/2 tablespoon ground cumin
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon coarse kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/2 cup plain yogurt
• 1/8 cup fresh lemon juice
• 3 chicken breasts, boneless & skinless

Recipe

• 1 purée first 7 ingredients in processor. with machine running, gradually add oil through feed tube and process until blended. transfer 1/4 cup herb mixture to small bowl; reserve. add yogurt and lemon juice to remaining mixture in processor and blend.
• 2 place chicken in 13x9x2-inch glass baking dish. pour yogurt mixture over chicken; turn to coat. cover and refrigerate 1-5 hours.
• 3 prepare barbecue (medium heat). place chicken, skin side down, on grill. cover and grill until chicken is cooked through, turning every 5 minutes, about 20 minutes total.

Grilled Summer Squash Bruschetta

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

Ingredients

• Servings: 4
• 1 small zucchini, thinly sliced
• 1 yellow summer squash, thinly sliced
• caesar salad dressing (or citrus vinaigrette for brushing)
• 4 slices crusty italian bread
• 8 -12 leaves arugula
• fresh parmesan cheese

Recipe

• 1 preheat broiler. line baking sheet with foil; arrange zucchini and squash in a single layer and brush with dressing.
• 2 broil 4 inches from heat, turning after 4-5 minutes and brushing with dressing after turning, until golden brown, 8-10 minutes.
• 3 place bread on baking sheet and broil until toasted on both sides.
• 4 arrange arugula on toasts; brush with dressing.
• 5 top with alternating slices of both kinds of squash and the cheese.

Perogies Calypso

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

Ingredients

• 30 -50 frozen pierogies, thawed, uncooked
• 12 slices bacon, cooked to bacon bits
• 1/2 onion, chopped and sauted 'til clear
• 2 (10 1/2 ounce) cans tomato soup
• 3/4 cup canned milk
• 1 cup cheddar cheese, grated

Recipe

• 1 arrange perogies in a 9" x 13" pan so they are touching.
• 2 sprinkle bacon bits over top.
• 3 sprinkle sauted onions over top of bacon bits.
• 4 top with any remaining perogies.
• 5 mix the soups and milk together and pour evenly over top.
• 6 sprinkle grated cheese over all.
• 7 bake, covered, for 1 hour at 350 degrees fahrenheit.

Holiday Banana Cake

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

Ingredients

• 3 cups flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 cup butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups mashed bananas
• 3/4 cup sour cream
• 3/4 cup chopped nuts
• 3/4 cup drained maraschino cherry, chopped (half red and half green suggested)
• 3/4 cup semisweet chocolate morsel
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 2 tablespoons corn syrup
• 1 ounce unsweetened chocolate square, melted (1 square)

Recipe

• 1 preheat oven to 350 degrees. grease and flour a 10-inch tube or bundt pan.
• 2 combine flour, soda, and salt; set aside.
• 3 cream butter and sugar. beat in eggs until smooth. add vanilla. mix in bananas and sour cream.
• 4 add flour mixture to wet ingredients and mix. fold in nuts, cherries, and morsels.
• 5 turn batter into prepared pan. bake in preheated oven for 55 to 60 minutes or until it tests done. cool in pan 10 minutes.
• 6 turn cake out of pan and continue cooking on wire rack. when cool, spoon on chocolate glaze. to make glaze, combine all ingredients and beat until smooth. let the glaze run down the sides of the cake.

Rack Of Lamb Cha Siu

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 (2 lb) racks of lamb
• 1 tablespoon fresh rosemary (minced)
• 1 tablespoon garlic (minced)
• 1 teaspoon toasted peppercorn (ground)
• 2 tablespoons dark soy sauce
• 2 tablespoons regular soy sauce
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 1/3 cup hoisin sauce
• 1/3 cup regular soy sauce
• 3 tablespoons honey

Recipe

• 1 combine marinade ingredients in a bowl. add lamb and turn to coat thoroughly. cover and refrigerate for 2 or 3 hours.
• 2 combine glaze ingredients in a bowl.
• 3 preheat oven on broil with the rack 4 to 5 inches from the heating element. place meat on rack in a foil-lined baking pan.
• 4 broil lamb, meat side up, for 10 to 12 minutes. turn, brush with glaze, and broil for 5 to 7 minutes. turn meat again, brush with glaze, and broil for another 3 to 4 minutes.
• 5 serve lamb with hot cooked rice.

Lamb Tenderloin Stir-fry With Tangerines And Chili Sauce

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

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, and then cut in 1/2
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 tablespoon minced peeled fresh ginger
• 4 small unpeeled tangerines (with peel) or 4 small clementines, cut (with peel)
• 1/4 cup asian sweet chili sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon chinese five spice powder
• 6 baby bok choy, cut crosswise into 1 inch-thick ribbions, though bases discarded
• 5 green onions, thinly sliced on diagonal divided

Recipe

• 1 place lamb tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
• 2 heat 1 tbsp sesame oil in large nonstick skillet over medium-high heat.
• 3 add minved ginger and stir for 30 seconds.
• 4 add lamb tenderloin strips, stir fry until lamb is beginning to brown and is almost cooked through, about 3 minutes.
• 5 add tangerines pieces and toss for about 30 seconds.
• 6 add sweet chili sauce, soy sauce and chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
• 7 stir in remaining 1 tbsp of sesame oil, bok choy, and half of sliced green onions. stir-fry just until bok choy is wilted, 1 to 2 minutes.
• 8 season to taste with salt and freshly ground pepper.
• 9 transfer to bowl, sprinkle remaining sliced green onions and serve.

Diet Dr. Pepper Cherry Blaster

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

Ingredients

• Servings: 1
• 8 ounces ice cold diet dr. pepper soda
• 1 (1/3 ounce) package sugar-free cherry gelatin
• 2 tablespoons light whipped topping
• 1 maraschino cherry (to garnish)

Recipe

• 1 prepare gelatin according to package directions, pour into an 8-inch glass dish and chill for four hours.
• 2 when the gelatin is set, cut into 1/2-inch cubes.
• 3 place 16 cubes into a 12-ounce glass and add the diet dr pepper, top with the light whipped topping and garnish with a maraschino cherry.
• 4 enjoy!

Pan Fried Noodles With Scallops

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

Ingredients

• Servings: 6
• 8 ounces chinese egg noodles
• 1 lb large scallop, cut in half
• 1/4 cup yellow cornmeal
• 3 tablespoons peanut oil
• 2 teaspoons dark sesame oil
• 1 cup green onion, chopped
• 1 teaspoon ginger, minced
• 3 garlic cloves, minced
• 3 tablespoons low sodium soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame seeds

Recipe

• 1 cook noodles as indicated on package, and drain well. i use a salad spinner to get noodles dry enough for stir-fry, i imagine this would work here as well.
• 2 place corn meal in a small dish and coat the well dried scallops with it.
• 3 heat 1 tbs of the peanut oil in a skillet and add the scallops. cook 3 minutes on each side until or until they are golden brown. remove from pan, but keep warm.
• 4 heat remaining 2 tbs of peanut oil in the skillet and add noodles, patting them into an even layer. cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned. put noodles on serving platter.
• 5 heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
• 6 stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through. drizzle the sauce over the noodles and place scallops on top.

Pumpkin Cranberry Bread (abm)

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

Ingredients

• 2/3 cup dried cranberries (such as craisins)
• 2 tablespoons brandy (or bourbon, or rum, or juice)
• 2/3 cup warm water
• 1/3 cup pumpkin puree
• 2 tablespoons vegetable oil
• 3 cups bread flour
• 3 tablespoons brown sugar, packed
• 2 tablespoons dry dry buttermilk
• 1 tablespoon gluten
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons yeast

Recipe

• 1 soak cranberries in 2 tablespoons brandy (or whatever) in a bowl covered.
• 2 with plastic wrap for about an hour.
• 3 add all remaining ingredients, except cranberries, into pan according to.
• 4 manufacturer¹s instructions.
• 5 at fruit/nut/add beep, put in the macerated.
• 6 cranberries along with any remaining liquid. watch dough for consistency.
• 7 either bake on medium crust, regular/ cycle, or bake in the oven for 30.
• 8 minutes, at 350°f you may put a lemon glaze on top, or a vanilla glaze.

Lasagna Lovers Latest

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 2 (1 1/4 lb) packages diced tomatoes
• 1 (29 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 1 (13 1/4 ounce) can mushroom stems and pieces
• 1 small summer squash, diced into small pieces
• 1 small zucchini, diced into small pieces
• 1 medium purple onion, diced in small pieces
• 1 teaspoon italian seasoning
• 2 teaspoons minced garlic, save 1 tsp. for later
• 1 (9 ounce) box of barilla lasagna noodles
• 2 lbs ricotta cheese
• 1/2 teaspoon italian seasoning
• 1 egg
• 3/4 cup parmesan cheese, grated
• 1 teaspoon minced garlic, saved from earlier
• 4 cups mozzarella cheese, shredded

Recipe

• 1 sauce: in large pot on medium/low heat add sausage, diced tomatoes, tomato sauce, tomato paste, mushrooms, squash and zucchini, onion, italian seasoning and 1 teaspoons of the minced garlic; stir. when sauce starts to get warm turn heat to low; stir again and let cook overnight. if you're making it for that day, add ingredients above on medium/medium high heat and stir. when sauce starts to bubble, stir again and turn heat to low. simmer 5 hours or until vegetables are tender.
• 2 noodles: prepare as directed on package; set aside.
• 3 filling: in medium mixing bowl add ricotta cheese, italian seasoning, egg, minced garlic, saved from earlier and parmesan cheese. mix until well blended.
• 4 preheat oven to 350°f.
• 5 layers: in a greased lasagna dish or 13x9x2-inch baking dish, cover bottom of dish with single layer of noodles. spread about a 1/4 inch of ricotta mixture over noodles. spoon sauce to cover cheese mixture. sprinkle with some mozzarella. repeat layer directions until dish is almost full to the top. leave room so bubbling doesn't spill over the top of your dish.
• 6 cooking: place in heated oven for 45 minutes to an hour. remove and let set for 15 minutes before serving.
• 7 store: remaining sauce may be frozen for later meal.

Lamb Stir Fry With Baby Bok Choy

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g lamb, cut into strips
• 8 baby bok choy, halved and sliced
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 onion, cut into thin strips
• 2 cloves garlic, finely chopped
• 1 small red capsicum, seeded and sliced
• 3 teaspoons brown sugar

Recipe

• 1 heat 1 tbs of oil in a wok.
• 2 then quickly stir fry the lamb in two batches in the wok over a high heat, tossing constantly until light brown.
• 3 remove to a side plate.
• 4 reduce heat to medium and add the remaining oil to the wok.
• 5 cook the onion, garlic and capsicum for 3-4 minutes until tender.
• 6 combine the soy and sugar and mix well.
• 7 add to the wok with the lamb and bok choy, toss gently to combine.
• 8 cook for 2 minutes.
• 9 serve with steamed rice or noodles.

Char Siu Sauce

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 1/3 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup dark soy sauce
• 3 tablespoons dry sherry or 3 tablespoons chinese shaosing wine
• 1 teaspoon chinese five spice powder

Recipe

• 1 combine all ingredients in a small bowl.

Cherry Winks

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

Ingredients

• Servings: 18
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup oleo
• 1 cup sugar
• 2 eggs
• 1 cup chopped dates
• 1 cup chopped pecans
• 1 cup chopped maraschino cherry
• 1 cup crushed kellogg's special k cereal

Recipe

• 1 sift together flour, baking soda, and baking powder.
• 2 cream together oleo, sugar, and eggs. blend in dry ingredients; mix well.
• 3 add dates, pecans, and cherries.
• 4 shape into balls and roll in crushed cereal.
• 5 place on a greased baking sheet.
• 6 top with a cherry half.
• 7 bake at 350°f for 10-12 minutes.

Light Cranberry Pear Sauce

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

Ingredients

• 1 (12 ounce) bag fresh cranberries
• 3 bartlett pears, peeled, quartered, cored, and cut into 1/2-inch chunks
• 1/2 cup sugar
• 1/2 cup cranberry-grape juice
• 1/2 cup dried cherries
• 1/2 teaspoon cinnamon

Recipe

• 1 in a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. bring to a boil over medium heat.
• 2 reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.
• 3 cool to room temperature. cover and refrigerate until chilled.

Lamb Tenderloin Medallions With Chinese Ginger And Lemon Sauce

Total Time: 44 mins Preparation Time: 35 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon fresh ground black pepper
• 1 (1 lb) lamb tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
• 2 tablespoons chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 1/4 cup fat free chicken broth
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon soy sauce (low sodium)
• 2 teaspoons brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 cup chopped green onion

Recipe

• 1 in a small bowl, combine the first 3 ingredients; rub mixture evenly over lamb.
• 2 heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
• 3 add in lamb; cook 1 1/2 minutes on each side or until lightly browned; remove lamb from pan and set aside.
• 4 lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
• 5 in a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
• 6 add lamb back to skillet; cook 3 minutes or until lamb is done.
• 7 remove lamb from pan using a slotted spoon; keep liquid in skillet.
• 8 in a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
• 9 cook 30 seconds or until slightly thick.
• 10 serve sauce over lamb; sprinkle with green onions.

Rhubarb Ginger Chicken Thighs

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

Ingredients

• Servings: 2
• 4 boneless skinless chicken thighs
• 3 tablespoons rhubarb ginger preserves
• 1 1/2 tablespoons dijon mustard
• 1/2 teaspoon chili flakes
• salt & pepper

Recipe

• 1 prehet oven to 375°f.
• 2 rinse the thighs under cold water and dry on paper towels.
• 3 mix together the preserve, mustard and chili flakes.
• 4 place the thighs in an oven proof dish large enough that they are spread but touching.
• 5 spoon the preseve mixture evenly over the thighs.
• 6 bake in 375f oven for apprx 25 minutes or until the thighs are done.
• 7 if they are not properly browned place under the broiler for a few minute but be careful that you don't nurn them!

Cappuccino With Irish Cream

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

Ingredients

• Servings: 2
• 6 ounces brewed espresso
• 8 ounces milk
• 4 ounces baileys irish cream
• 2 teaspoons sugar

Recipe

• 1 using an espresso machine or cappuccino maker, brew espresso.
• 2 steam milk and bailys until hot and frothy.
• 3 put 1 teaspoon sugar into 2 serving mugs.
• 4 divide espresso and steamed milk into serving mugs.
• 5 stir and enjoy.

French Wheat Bread (bread Machine)

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups water (lukewarm)
• 2 1/2 cups bread flour
• 1/2 cup wheat bread flour
• 2 1/4 teaspoons sugar
• 1/8 teaspoon salt
• 1 1/2 tablespoons butter
• 2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Recipe

• 1 combine according to your manufacturer's directions.
• 2 success hints: to develop the crisp crust that french bread is known for, use your french cycle.
• 3 if your machine doesn't have a french cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
• 4 this gives the bread extra kneading time and results in a crisp crust.
• 5 because of the distinctive chewy french crust, it is recommended that this bread is served within 24 hours to avoid toughness.
• 6 this recipe can be made using the regular, rapid and delayed time bake cycles.

Ol' Fashioned Stone Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon butter or 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 celery ribs, trimmed, chopped fine
• 1 large carrot, cut into coins
• 3 medium red potatoes, unpeeled, cut into halves
• 1/2 red bell pepper, chopped
• 1 large garlic clove, minced
• 6 cups chicken broth
• 1 medium zucchini, diced large
• 1 medium yellow squash, diced large
• 1/2 cup corn kernel
• 2 cups cooked pasta (optional)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup parmesan cheese, grated
• 1 cup crouton

Recipe

• 1 get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [or in a pinch, use a large potato as a sybolic 'stone'].
• 2 if making the soup with a group, be sure that each person has brought together one or more of the ingredients.
• 3 in another large pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
• 4 add garlic & saute about 30 seconds, then pour the broth into the large pot.
• 5 use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the large pot.
• 6 heat to boiling.
• 7 add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
• 8 season to taste with salt & pepper.
• 9 before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.

Rachelkitty's Tuscan Chicken

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

Ingredients

• 4 boneless skinless chicken breasts
• 8 ounces cream cheese, cubed
• 1/2 cup water
• 1/2 cup pesto sauce
• 2 cups tomatoes, sundried
• 1 bunch asparagus
• 1 cup mozzarella cheese
• penne pasta

Recipe

• 1 heat large nonstick skillet sprayed with cooking spray on medium-high heat.
• 2 add chicken; cover. cook 5 to 7 minute on each side or until done (165âºf).
• 3 remove chicken from skillet; cover to keep warm.
• 4 add cream cheese, water, pesto and tomatoes and asparagus to skillet.
• 5 cook, uncovered, on medium heat 2 minute or until heated through, stirring occasionally.
• 6 return chicken to skillet. cook and stir 1 minute or until chicken is coated and heated through. sprinkle with shredded cheese.
• 7 variations: instead of cooking spray, drizzle with olive oil. add fresh garlic and a finely cut shallot to cook with the chicken. add spinach, red peppers, squash, zucchini or mushrooms. sprinkle with freshly chopped basil when ready to serve.

Low-cal Zucchini And Mushroom Frittata

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

Ingredients

• Servings: 2
• 2 large zucchini, cut into 1/2 inch chunks
• 5 ounces mushrooms, sliced
• 4 garlic cloves, chopped
• 1/2 cup onions or 4 scallions, chopped
• 6 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

Recipe

• 1 spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
• 2 sauté onion and garlic for 3 minutes. add zucchini and sauté for 3 minutes. add mushrooms and continue to sauté all of the veggies until soft.
• 3 in a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
• 4 drain vegetables and add to egg mixture.
• 5 fold veggies into egg whites and pour back into the skillet. cook on medium for 8 minutes.
• 6 place a plate on top of the skillet and flip the frittata. slide uncooked side down back onto skillet and cook for another 8 minutes.
• 7 if you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.

Dutch Cheese Wafers

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

Ingredients

• 1 (3 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup sugar
• 1 teaspoon vanilla (or almond if you prefer)
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 18 cherries, halved (maraschino or candied)

Recipe

• 1 cream together cream cheese, butter, sugar and vanilla.
• 2 sift flour, baking powder and salt together.
• 3 add to creamed mixture.
• 4 chill 45 minutes.
• 5 form mixture into balls (teaspoon).
• 6 press thumb in centre of ball and place cherry in depression.
• 7 bake at 350°f on ungreased cookie sheet 12 minutes or until cookies are slightly golden.

Lasagna

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

Ingredients

• Servings: 6
• 12 no-boil lasagna noodles
• 8 ounces mozzarella cheese
• 4 ounces parmesan cheese
• 1 lb ground turkey (or beef)
• 16 ounces chunky spaghetti sauce (i like garden veggie and you probably wont use the whole jar)
• 3 garlic cloves, diced
• 1 small onion, diced
• 8 ounces baby spinach (you might need a little more or a little less depending on how you layer it)
• 2 zucchini
• 2 yellow squash
• 1 tablespoon olive oil
• fresh basil, chopped
• 8 ounces cottage cheese

Recipe

• 1 preheat oven according to noodle package.
• 2 cook meat, onions, and garlic over medium heat until brown, set aside.
• 3 cook zucchini and squash in olive oil until tender, about 3-5 minutes on medium heat.
• 4 spray lasagna dish with nonstick oil.
• 5 spread just enough sauce on bottom of pan to coat it.
• 6 layer 3 noddles according to package (some say overlap some say don't).
• 7 spread sauce over noodles evenly to coat (about 1/3 sauce).
• 8 spread 1/3 cottage cheese.
• 9 spread 1/2 meat.
• 10 put a layer of spinach leaves over meat.
• 11 spread 1/3 cheese.
• 12 sprinkle 1/3 basil over cheese.
• 13 repeat for second layer only use veggie mix instead of meat.
• 14 repeat for third layer and use rest of meat.
• 15 layer last three noodles coat with sauce.
• 16 and sprinkle with cheese and basil.
• 17 bake according to noddle package directions.

Light Eggplant / Zucchini Parmigiana

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

Ingredients

• Servings: 8
• 4 lbs eggplants (and or or zucchninii)
• salt to spread over eggplant
• 4 tablespoons olive oil
• 1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
• 1 cup parmigiano, grated
• 3 cups marinara sauce (if possible with basilicum and oregano)
• 1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
• 1 tablespoon oregano

Recipe

• 1 slice you eggplants or zucchini in 1/4 inch thick slices.
• 2 place eggplants in a big bowl and spread salt on them. stir to coat them well. after 30 minutes rinse them and press out the water. this step is not necessary for zucchini.
• 3 turn on your oven to high broil.
• 4 coat with oil the eggplants or zucchini in the bowl with your hands.
• 5 place one layer of eggplants or zucchini on your baking try (i use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. repeat with all vegetables.
• 6 place your vegetables slightly vertical in your mold (i use a 10-8 inch one) and place mozzarella in between (see photo).
• 7 spread parmesan on it and press some cheese between the layers.
• 8 mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• 9 bake 30 minutes 350°f/180°c.
• 10 this is usually served warm but in summer it is delicious cold with some bread!

Ice Box Cake 1927

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 8
• 3/4 lb powdered sugar
• 1/2 lb butter, softened
• 4 eggs, see note
• vanilla extract, see note
• 8 shortcake cups or 3 dozen ladyfingers
• 8 1/4 ounces crushed pineapple
• maraschino cherry
• 1 pint whipping cream

Recipe

• 1 note: it should not be whipped cream it should be whipping cream. the amount of the vanilla is 2 cupfuls. use pasteurized eggs if you are unsure of your eggs.
• 2 cream butter and sugar together. separate eggs putting whites aside. add yolks to sugar mix, one at a time and fold into the mix. beat whites until they are stiff and fold into mixture. now add 1 cupful of the vanilla. stir gently.
• 3 line bottom of deep cake pan with wax paper. the author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove.
• 4 note use only half of everything for this:.
• 5 after lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one.
• 6 cover with the filling, aka layer two.
• 7 cover this with crushed pineapple, aka layer 3.
• 8 use whole cherries or slice whatever you like best, aka layer 4.
• 9 now i am being sadistic, but whip 1/2 pint of your cream until stiff and do not add sugar to it. spread over cake. welcome to layer 5.
• 10 now repeat all five layers.
• 11 cover the cake making sure the wax paper is hanging over sides of pan. chill overnight.
• 12 top with more whipped cream and cherries if you like.

Pumpkin Creme Brulee

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

Ingredients

• Servings: 6
• 2 cups heavy cream
• 1/4 cup light brown sugar
• 1/4 cup sugar, plus
• 4 teaspoons sugar
• 8 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 cup mashed cooked pumpkin

Recipe

• 1 preheat oven to 325 degrees f.
• 2 arrange 6 (1/2 cup) ramekins or custard cups in a large metal baking pan.
• 3 in a medium saucepan, combine cream, brown sugar, and 1/4 cup granulated sugar. bring to a bare simmer over medium-high heat, stirring to dossolve the sugar. remove from the heat.
• 4 in a medium bowl, whisk egg yolks until frothy and lemon-colored. slowly add 3/4 cup of the hot cream mixture, whisking constantly. add the egg mixture to the remaining hot cream, and whisk. add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. strain through a fine mesh strainer into a large bowl. divide among prepared custard cups.
• 5 add enough hot water to come halfway up the sides of the cups bake until custards are just set in the center but not stiff, 45 to 55 minutes. remove from the oven and refrigerate until well-chilled, at least 3 hours or overnight.
• 6 sprinkle each custard with 1/2 teaspoon of the remaining sugar. using a kitchen torch, caramelize the sugar, or preheat broiler and broil until sugar melts and caramelizes, watching closely to avoid burning and rotatiting the cups, about 1-2 minutes. place on small dessert plates and serve.

Low-carb Cottage Pie

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 medium onion, diced
• 1 medium green peppers or 1 medium red pepper, diced
• 1 zucchini, diced
• 2 tablespoons olive oil
• 1 tablespoon worcestershire sauce
• 2 teaspoons mixed herbs
• 1 teaspoon ground nutmeg
• salt and pepper
• 1 lb raw cauliflower
• 2 tablespoons sour cream
• 2 tablespoons butter
• salt and pepper

Recipe

• 1 preheat oven to 180 celcius.
• 2 fry the onions, green peppers and zucchini in olive oil, on medium heat, until soft.
• 3 add the ground beef and stir until red colour disappears.
• 4 add the worcester sauce, mixed herbs, nutmeg, salt and pepper and reduce heat to simmer.
• 5 place cauliflower in microwave dish and cook on high for 10 minutes, until very soft.
• 6 add sour cream and butter to cauliflower and use masher or food processor to mash.
• 7 place ground beef mixture in casserole dish and spread mashed cauliflower over the top.
• 8 scrape the top of the"mash" lightly with a fork to make ridges.
• 9 cook in oven for 20- 30 minutes, until"mash" starts to brown.

Light Cream Of Zucchini Soup

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

Ingredients

• 4 cups vegetable broth
• 2 tablespoons fat free sour cream
• 1/2 small onion, quartered
• 2 garlic cloves
• 3 small zucchini, skin on, cut into large chunks

Recipe

• 1 combine all ingredients in medium pot over medium heat.
• 2 bring to a boil; reduce heat, cover, and simmer until tender, about 20 minutes.
• 3 remove from heat. puree using an immersion blender or a full-size blender.
• 4 stir in sour cream, and salt and pepper if desired. serve hot.

Radish And Cucumber Salad

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

Ingredients

• Servings: 6
• 16 -20 radishes
• 1/2 cucumber
• 1/2 cup sugar pea pods
• 1 tablespoon salt
• 4 tablespoons rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 tablespoons low sodium soy sauce
• 1/4 teaspoon sesame oil

Recipe

• 1 wash and slice radishes thinly.
• 2 remove ends of the cucumber and peel then quarter lengthwise.
• 3 cut out the seedy center.
• 4 cut into 2 inch long pieces.
• 5 cut the tips off the sugar peas and cut into fourths.
• 6 put all ingredients into a bowl and sprinkle with salt.
• 7 meanwhile put vinegar, sesame oil and soy in a small pan and bring to a boil.
• 8 remove from heat add sugar and stir till dissolved.
• 9 let cool.
• 10 rinse vegetables in cold running water and drain thoroughly.
• 11 when sauce is cool, add to vegetables and place in refrigerator for at least 1/2 hour.

Cinnamon Raisin Bread (abm)

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

Ingredients

• 1 cup milk
• 2 tablespoons milk
• 1 tablespoon butter or 1 tablespoon margarine
• 3 cups bread flour
• 1 tablespoon brown sugar
• 2 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt (we used kosher salt, no added iodine)
• 1 teaspoon active dry yeast or 1 teaspoon bread machine yeast
• 3/4 cup dark raisin

Recipe

• 1 put ingredients into hopper according to your bread machine's instructions.
• 2 select 1 1/2 pound loaf size.
• 3 select "basic bread" setting (if applicable).
• 4 push "start".

Lasagna Florentine

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

Ingredients

• 6 lasagna sheets
• 2 lbs fresh spinach (steamed and drained well)
• 2 small onions (diced)
• 1 green bell pepper (diced)
• 2 lbs alfredo sauce
• 1 tablespoon garlic
• 1 tablespoon italian seasoning
• 1 teaspoon pepper
• 6 cups ricotta cheese
• 1 cup parmesan cheese
• 6 cups mozzarella cheese (shredded)
• 2 cups fontina cheese (shredded)
• 1 cup carrot (shredded)
• 1 cup zucchini (shredded)
• 3 large eggs, beaten

Recipe

• 1 in a large bowl mix together spinach, onion, bell pepper, seasonings, ricotta, eggs, carrots, zucchini, and 3/4 cup parmesan cheese.
• 2 in a greased 2 inch hotel pan spread a small amount of alfredo sauce on the bottom, layer with pasta sheets and mixture, repeat two more times.
• 3 cover with cheese and sprinkle with dried herbs.
• 4 bake at 350°f for about 45 minutes or until golden brown.

Moroccan Sea Scallops With Tomato-ginger Vinaigrette

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/4 cup plain yogurt
• 2 teaspoons sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/2 lemon, juice of
• salt and pepper
• 12 sea scallops (about 1 lb.)
• 1/4 cup olive oil
• 1/4 cup shallot, minced
• 2 tablespoons fresh ginger, minced
• 12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 lemon, juice of
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 coat grill with nonstick spray; preheat to medium-high.
• 2 whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. add scallops and toss to coat; marinate 15 minutes.
• 3 heat oil in a small skillet over medium heat. add shallots and fresh ginger, and saute for 3 minutes (do not brown).
• 4 pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. transfer to a bowl and stir in parsley
• 5 and salt to taste; let stand at room temperature until ready to serve. remove scallops from yogurt mixture (discard remaining marinade).
• 6 grill scallops on one side until seared, 2 to 3 minutes. turn scallops over and grill 3 to 5 minutes, or until cooked through. to serve, spoon vinaigrette onto plates, then top with scallops.

Pumpkin Creme Brulee

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

Ingredients

• Servings: 6
• 1 1/4 cups whipping cream
• 1/2 vanilla beans, split or 1 teaspoon vanilla extract
• 5 egg yolks
• 6 tablespoons sugar
• 1 teaspoon grated nutmeg
• 1/2 cup solid pack pumpkin
• 2 tablespoons orange liqueur
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350°f.
• 2 bring the cream to boil in heavy saucepan.
• 3 remove from heat.
• 4 add the vanilla bean.
• 5 let stand 20 minutes, then discard the vanilla bean.
• 6 alternatively, add the vanilla extract to the whipping cream and set aside.
• 7 whisk together the yolks, 6 tablespoons sugar and nutmeg.
• 8 add the pumpkin and orange liqueur and mix until smooth.
• 9 whisk in the cream mixture.
• 10 divide custard among 6 1/2 cup ramekins.
• 11 arrange ramekins in heavy large baking pan.
• 12 add enough hot water to pan to come halfway up the sides of ramekins.
• 13 bake until sides are set but centers move slightly when shaken, about 20 minutes.
• 14 remove from water bath and cool.
• 15 refrigerate one hour.
• 16 preheat broiler.
• 17 sift brown sugar and cinnamon into a small bowl.
• 18 sprinkle over custards.
• 19 broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
• 20 serve immediately.

Light Healthy Grilled Chicken And Vegetables

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

Ingredients

• Servings: 1
• 180 g chicken breasts
• 2 teaspoons honey
• 1 teaspoon dijon mustard
• 1 tablespoon barbecue sauce
• 1/2 onion, sliced
• 180 g new potatoes, thinly sliced
• 1/2 red bell pepper, sliced
• 1/2 zucchini, sliced
• 2 asparagus spears
• 1 lemon wedge
• 1/2 lettuce leaf, salad
• 1/3 tomato, salad
• 1/2 carrot, salad
• 1/2 cucumber, salad

Recipe

• 1 use lettuce, tomato, carrot and cucumber to make side salad.
• 2 mix together honey, mustard and barbecue sauce. cut some score marks across the chicken breasts then brush combined sauces over chicken.
• 3 brush marinade over chicken whilst barbecuing the chicken.
• 4 barbecue all vegetables.
• 5 arrange vegetables on plate and then put the chicken on top.
• 6 serve with lemon and salad.

Marinated Baby Marrow (courgette/zucchini)

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 6 medium baby marrows
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 4 garlic cloves, crushed

Recipe

• 1 mix lemon juice; olive oil; salt and garlic together and place in an airtight container.
• 2 slice baby marrow in half lengthwise.
• 3 boil for 4 minutes and remove from water promptly and dunk into marinade.
• 4 seal container and refrigerate until cold.

Onion-eggplant Soup Provençale

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

Ingredients

• Servings: 4
• 2 large onions, thinly sliced and separated into rings
• 2 tablespoons margarine or 2 tablespoons butter
• 4 cups water
• 1 small eggplant, peeled and chopped (4 cups)
• 1 small summer squash (1 cup) or 1 small zucchini, thinly sliced (1 cup)
• 1/2 cup brown rice
• 3 ounces tomato paste (1/2 of a 6-ounce can, about 1/3 cup)
• 1/4 cup dry red wine
• 3 vegetable bouillon cubes or 1 tablespoon beef bouillon granules
• 1 garlic clove, minced
• 1 1/2 teaspoons dried basil, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup orzo pasta, cooked and drained (or other small pasta)
• 4 slices fresh bread, thin slices, lightly toasted
• olive oil
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large saucepan cook the onion in hot margarine or butter till onion is tender but not brown.
• 2 carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt, and pepper.
• 3 bring to a boil; reduce heat, cover and simmer for 30 minutes or till vegetables are very tender.
• 4 stir in cooked pasta; heat through.
• 5 lightly brush each slice of french bread with olive oil.
• 6 to serve, ladle the soup into individual bowls and place one bread slice on top of each serving, the sprinkle with some parmesan cheese.

Lamb Tenderloin And Grilled Vegetable Salad

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

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin
• 1 cup dry red wine
• 3 1/4 teaspoons sprigs fresh rosemary, finely chopped
• 1 garlic clove, smashed
• 1/4 teaspoon hot red pepper flakes
• 1/4 cup red wine vinegar
• 1 tablespoon mild-flavored honey
• 2 medium red bell peppers, quartered
• 3 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices (1 lb total)
• 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
• 2 teaspoons extra virgin olive oil
• 2 cups trimmed baby arugula (1 oz)

Recipe

• 1 trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
• 2 boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
• 3 return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
• 4 prepare grill for cooking.
• 5 when fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
• 6 while peppers are steaming, pat lamb dry and season with salt and pepper. grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°f, about 20 minutes. transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
• 7 peel peppers and cut into 1-inch pieces. transfer to a large bowl.
• 8 cut zucchini and onion into 1-inch pieces and add to peppers. toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
• 9 toss arugula with remaining teaspoon oil. mound grilled vegetables on 4 plates and top with sliced lamb. add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over lamb. top with arugula.
• 10 cooks' notes:.
• 11 • if your grill rack is widely spaced, you may want to use a grill basket for the vegetables. • vegetables and lamb can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). grill vegetables in same manner as above. grill lamb, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°f oven and roast to 155°f, about 10 minutes.

Light Healthy Chinese Chicken And Vegetable Parcel

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

Ingredients

• Servings: 1
• 1 baby bok choy
• 1/2 carrot, julienne
• 165 g chicken breasts, cut into 2 pieces
• 1/2 teaspoon ground ginger
• 1 pinch chili flakes
• 1 tablespoon hoisin sauce
• 1 teaspoon soy sauce
• 3/4 cup cooked rice (0.25 cup raw = 0.75 cup cooked rice)
• 1/2 cup cauliflower floret, steamed
• 1 carrot, steamed
• 1/2 cup broccoli, steamed

Recipe

• 1 steam the extra carrot, the cauliflower and the broccoli.
• 2 cut a piece of non stick baking paper to about the size of a big dinner plate.
• 3 onto the paper put the bok choy, julienne carrot and chicken.
• 4 over that sprinkle the ginger, chili, hoisin and soy sauce.
• 5 fold up to make into a wrapped parcel and bake at 200 c (400 f) for 15 to 20 minutes.
• 6 serve with rice and steamed vegetables.

Grilled Summer Veggie Pizza

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

Ingredients

• Servings: 3
• 6 rhodes frozen dinner rolls or 4 rhodes frozen texas rolls, thawed to room temperature
• 2 -3 tablespoons crushed tomatoes
• 1/2 cup grated mozzarella cheese
• 1/2 cup crumbled cooked sausage
• yellow squash, thinly sliced
• zucchini, thinly sliced
• grape tomatoes, halves
• sea salt
• fresh ground pepper

Recipe

• 1 combine rolls together.
• 2 on a floured pizza peel or cutting board press dough into an 8-10-inch circle.
• 3 slide dough onto a grill heated to medium heat (350°-450°).
• 4 close lid and grill 2-3 minutes.
• 5 remove from grill and turn grill side up.
• 6 top with crushed tomatoes, grated cheese, sausage, squash, zucchini and grape tomatoes.
• 7 sprinkle with sea salt and fresh pepper. return to grill.
• 8 close lid and grill an additional 3-5 minutes until cheese is melted and dough is cooked.

Lamb Stuffed Bitter Melon

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

Ingredients

• Servings: 4
• 1 1/2 lbs ground lamb, with fat
• 1 stalk green onion, minced
• 1 egg
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 1 teaspoon sugar
• 1 1/2 teaspoons minced ginger
• 2 tablespoons lee kum kee panda brand oyster sauce
• 1 tablespoon lee kum kee black bean paste
• 3 tablespoons rice wine
• 1 tablespoon cornstarch
• 2 medium bitter melons
• 1 cup chicken broth
• 1 tablespoon lee kum kee panda brand oyster sauce
• 1 teaspoon onion powder
• 1/2 teaspoon sesame oil
• cornstarch roux

Recipe

• 1 in a wok fill about one third of water and cover and bring to a boil.
• 2 on a cutting broad slice the bitter melon lengthwise and remove the seeds with a spoon and set aside.
• 3 in a mixing bowl combine lamb, green onion, egg, salt, pepper, sugar, ginger, oyster sauce, wine and cornstarch and mix together and divide the lamb mixture into four and place the lamb mixture into each shell bitter melon and place into bamboo steamer and cover into the wok with the boiling water for 20 minutes.
• 4 in a saucepan add in the chicken broth, oyster sauce, onion powder and sesame oil and bring to a boil add in some cornstarch roux for from a light sauce.
• 5 after the bitter melon is steamed remove from the bamboo steamer and plate the bitter melon onto a serving plate and top with the sauce.

Rhubarb Jam

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

Ingredients

• 2 1/4 lbs rhubarb, trimmed and sliced into 1 inch pieces (8cups)
• 2 1/2 cups sugar
• 2 tablespoons grated orange zest
• 2 teaspoons finely chopped crystallized ginger

Recipe

• 1 in a medium sized bowl, combine rhubarb, sugar and orange zest.
• 2 cover with plastic wrap and refrigerate 12 hours.
• 3 strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
• 4 set the rhubarb aside.
• 5 bring the liquid to a boil and cook over medium heat until syrupy and reduced by half, 15 to 20 minutes, watching closely toward the end to prevent scorching.
• 6 add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes.
• 7 pour into hot, sterilized half pint jars, leaving 1/4 inch headspace.
• 8 adjust lids and process in a boiling water bath for 10 minutes.
• 9 makes 1 1/2/ pints.
• 10 42 calories per tablespoon: 0 g protein, 0 g fat, 11 g carbohydrate; 1 mg sodium; 0 mg cholesterol.
• 11 eating well.

Cinnamon Raisin Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 1 egg
• 2 tablespoons powdered milk
• 1 1/4 cups warm water
• 1/4 cup softened butter
• 1/3 cup sugar
• 3/4 teaspoon salt
• 3 1/2 cups bread flour
• 2 teaspoons dry active yeast
• 1/2 cup raisins
• 1/3 cup sugar
• 1 1/2 tablespoons cinnamon

Recipe

• 1 add ingredients one at a time to bread machine following the list in order until you reach the filling.
• 2 set machine to dough cycle.
• 3 add raisins at the beep.
• 4 remove the dough at the end of the cycle.
• 5 preheat oven to 350 degrees.
• 6 roll dough into a 10x12 rectangle.
• 7 combine sugar and cinnamon, spread over dough leaving a space at the edge.
• 8 roll from short side, pinch to where it meets to seal.
• 9 place in loaf pan, cover and let rise for 1 hour.
• 10 when oven is ready bake for 30-40 minutes ovens may vary.

Nan's Meringue Kisses - Easy To Be Creative

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 egg
• 1 pinch salt
• 1/3 cup granulated sugar
• 1/4 teaspoon vanilla

Recipe

• 1 preheat oven to 250º degrees.
• 2 beat egg & salt with mixer until frothy or fluffy. add sugar very slowly while still using mixer.
• 3 beat until a stiff peak forms and sugar is dissolved.
• 4 fold in by hand vanilla.
• 5 spoon (teaspoonful) onto lightly greased cookie sheet.
• 6 bake 40-45 minutes.
• 7 let cool slightly before removing to cooling rack.
• 8 store in airtight container.
• 9 you can add (1/4 cup per batch or desired amount) chocolate chips, peanut butter chips, mint chips, etc. fold these in last.
• 10 you can also substitute the vanilla with any flavor extract. i have used cherry extract with chocolate chips. these were excellent.
• 11 you can also add a couple drops of food coloring to the desired flavor of the kiss. if you use a drop of yellow with a drop of red to get an orange color you can use chocolate chips to have a halloween kiss.
• 12 i don't suggest using wet ingredients such as maraschino cherries, pineapple, etc.