Rice And Tomato Meal In A Pot

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

Ingredients

• Servings: 4
• 2 cups brown rice (or 1 cup brown with 1 cup )
• 2 3/4 cups chicken broth or 2 3/4 cups vegetable broth
• 1/4 cup dry wine
• 1 small onions, minced or 1 teaspoon onion flakes
• 2 garlic cloves, minced
• 3 stalks celery, minced
• 1 (12 ounce) can stewed tomatoes
• 1 (15 ounce) can beans, with liquid (kidney, pinto, your choice)
• salt, to taste
• 1/2 cup cooked chicken, diced (optional)
• 1 1/2 cups broccoli (optional) or 1 1/2 cups spinach (optional) or 1 1/2 cups zucchini, cut into small pieces (optional)
• 1/3 cup fresh herb, like parsley, oregano, peppercorns, etc (optional)

Recipe

• 1 wash rice; drain water.
• 2 combine all ingredients in rice cooker; steam.
• 3 toss rice before serving.

Rice And Veggie Salad

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 1 cup rice, uncooked
• 1 bell pepper, diced
• 3 medium tomatoes, diced
• 1/4 cup onion, diced finely
• 1 cucumber, diced
• 1 stalk celery, diced
• water
• 1/4 cup red wine vinegar
• 2 tablespoons granulated sugar
• 1/2 cup fresh basil leaf
• 1/4 cup red onion, minced
• 4 garlic cloves
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 3/4 cup vegetable oil

Recipe

• 1 mix 1 cup rice with water, according to directions on bag.
• 2 cook until done.
• 3 let cool.
• 4 meanwhile, dice the veggies and put aside.
• 5 place all the dressing ingredients in a blender, except the oil.
• 6 blend until smooth.
• 7 with machine running, add the oil.
• 8 when rice is cool, mix with veggies and dressing.
• 9 cover and store in fridge for at least 3 hours (this really helps the flavors to meld).
• 10 serve cold and enjoy!

Oh My Garlic! Bread (abm)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 1/4 cups warm water
• 2 tablespoons olive oil (use the regular kind, save the extra virgin for your salads and dips)
• 1 tablespoon finely minced garlic
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• 2 tablespoons splenda sugar substitute (or sugar if you prefer)
• 1 1/2 teaspoons sea salt
• 3 tablespoons grated parmesan cheese
• 3/4 teaspoon sweet basil
• 3/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme leaves
• 2 tablespoons dried chives (or chopped fresh)
• 3/4 teaspoon fresh coarse ground black pepper
• 2 1/2 teaspoons fast rise yeast

Recipe

• 1 add ingredients according to the manufacturer's instructions.
• 2 set your machine for the rapid, delay, or dough cycle and start.
• 3 add the herbs at the addition beep if you want them to remain reasonably whole.
• 4 for the best flavor, serve this bread warm.
• 5 if you choose the dough cycle you may shape it anyway you like, bale it on a standard 9x5 bread pan or shape the dough into buns for oven baking.

Easiest Orange Bread

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

Ingredients

• 3/4 cup sugar
• 1/2 cup chopped pecans
• 1 tablespoon grated orange rind
• 2 (11 ounce) cans refrigerated buttermilk biscuits
• 1 (3 ounce) package cream cheese, cut into 20 squares
• 1/2 cup butter, melted
• 1 cup sifted powdered sugar
• 2 tablespoons orange juice

Recipe

• 1 spread the first three ingredients in a small bowl; set aside.
• 2 separate biscuits; gently separate indivisual biscuits in half.
• 3 place a cream cheese square between two halves, pinching sides to seal; dip in butter and dredge in sugar mixture.
• 4 stand biscuits on edge in a lightly greased 12-cup bundt pan, spacing evenly.
• 5 drizzle with remaining butter, and sprinkle with remaining sugar mixture.
• 6 bake at 350f for 45 minutes or until golden brown.
• 7 immediately invert onto a serving plate.
• 8 combine powdered sugar and orange juice; drizzle over warm bread.
• 9 serve immediately.

(raw) Angel-hair Zucchini "pasta" With Fresh Pesto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 medium zucchini, peeled
• 1 medium zebra green tomato, seeded and chopped
• 1 tablespoon extra virgin olive oil
• 1 pinch sea salt
• 1 pinch fresh ground black pepper, plus more to taste
• 1 tablespoon raw pine nuts (to garnish)
• basil leaves (to garnish)
• 2 cups packed fresh basil leaves
• 1 teaspoon minced garlic
• 1/2 cup pine nuts (preferably raw)
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 pinch fresh ground black pepper

Recipe

• 1 using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
• 2 stack the strips and then slice them into thinner "noodles".
• 3 place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
• 4 place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
• 5 gently toss the zucchini and tomato mixture with just enough pesto to coat.
• 6 season with additional salt and pepper if desired.
• 7 garnish with pine nuts and basil leaves and serve.

Nasu Dengaku (grilled Japanese Eggplant With Miso Paste)

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

Ingredients

• Servings: 4
• 1 cup dashi
• 2 tablespoons sugar
• 2 tablespoons mirin
• 1/2 cup miso (i used 1/4 c red miso and 1/4 c miso)
• 2 teaspoons cornstarch
• 1/4 teaspoon pepper (optional)
• 4 small japanese eggplants, cut in half lengthwise (or 2 chinese or italian eggplants)
• vegetable oil, for brushing
• sesame seeds

Recipe

• 1 for the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. heat over medium heat stirring until the sauce thickens. take it off the heat and add the yuzu whisking it in to the sauce.
• 2 for the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. brush with oil and grill on a bbq or under a broiler until the tops are a dark brown and the eggplant is cooked. give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).
• 3 serve immediately with some rice.

Lavender Sorbet

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 1/2 cups water (filtered)
• 1/2 cup sugar
• 4 lavender flowers (4 heads pesticide-free)
• 1/4 cup lemon juice (or juice of 1 lemon)

Recipe

• 1 in a medium-size saucepan over medium heat, combine 1 cup water and the sugar. bring the mixture to a simmer, stirring, and cook the syrup until it is clear. remove from the heat and let cool completely.
• 2 in a large saucepan, combine 1 cup of the syrup with the lavender flowers and half the lemon juice. slowly bring the mixture to a boil over medium-high heat, stirring constantly. remove from the heat, cover, and let cool completely.
• 3 strain the syrup through a fine-mesh sieve into a bowl. add the remaining 1 1/2 cups water. add the remaining lemon juice if the mixture seems too sweet.
• 4 transfer the mixture to an ice-cream machine and freeze according to the manufacturer’s instructions.
• 5 let the sorbet stand in the refrigerator for 10 minutes before serving.
• 6 spoon into decorative ice cream dishes or stemmed glasses. garnish with the fresh lavender flowers and serve immediately.
• 7 bon appetit!

Cucumber-zucchini Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 2 cucumbers, thinly sliced
• 2 zucchini, thinly sliced
• 1 small sweet onion, thinly sliced (optional)
• 1/3 cup vinegar
• 1/4 cup sugar
• 1/2 tablespoon salt
• 1 teaspoon coarse black pepper, fresh cracked
• 1 pinch red pepper flakes

Recipe

• 1 arrange in alternate layers cucumber, zucchini & onions.
• 2 mix vinegar and sugar dissolved in 1/2 cup hot water add salt, pepper, & crushed red pepper.add a couple ice cubes to chill.
• 3 drain any water formed from cucumbers before adding the dressing.
• 4 allow vegetables to marinate in the dressing at least 1 hour before serving.

Cuisinart Food Processor Pizza Dough

Total Time: 1 hr 25 mins Preparation Time: 1 hr 15 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1 1/4 cups warm water (105-115 degrees f or 40-46 degrees c)
• 3 1/3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 3 teaspoons extra virgin olive oil

Recipe

• 1 in a 2 cup liquid measure, dissolve yeast and sugar in warm water. let stand until foamy, about 3-5 minutes. insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
• 2 with machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. process until dough cleans sides of work bowl and forms a ball. then process for 30 seconds to knead dough, which may be slightly sticky. coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. let rise in a warm place for about 45 minutes. while dough is rising , prepare any pizza toppings.
• 3 place dough on a lightly floured surface and punch down. roll into desired crust sizes.

Pumpkin Gingersnap Ice Cream

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

Ingredients

• Servings: 7
• 7 ounces sweetened condensed milk
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cinnamon stick
• 6 large egg yolks
• 1/4 cup sugar
• 1/2 cup canned canned solid-pack pumpkin
• 1/2 teaspoon pure vanilla extract
• 1/2-1 cup broken gingersnap cookie

Recipe

• 1 cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
• 2 remove from heat, and beat with a wooden spoon until cool. if you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
• 3 bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. remove from heat. cover, and let stand 30 minutes. return to a simmer over medium-high heat, stirring occasionally. remove from heat; discard cinnamon stick. set aside.
• 4 prepare an ice-water bath; set aside. put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. beat on medium-high speed until pale and thick, about 4 minutes.
• 5 with machine running, add hot milk mixture in a slow, steady stream. add pumpkin and vanilla, and beat until combined. pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. freeze in an ice cream maker according to manufacturer's instructions. stir in the gingersnaps, and freeze until firm.

R & J's Stuffed Zucchini

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs zucchini (about 4)
• 1/4 cup butter
• 2 medium tomatoes
• 1 cup sliced mushrooms (optional)
• 1 lb lamb sausage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 cups part-skim mozzarella cheese

Recipe

• 1 preheat oven to 375°f wash zucchini and cut in half lengthwise. use small spoon or melon ball spoon to hollow out zucchini halves, leaving 1/4 inch shell. place, cut side up, in 13x9x2-inch backing pan. dot with butter slices. top with tomato slices and mushrooms, if desired. set aside.
• 2 in large skillet cook sausage until brown. drain fat. spoon sausage over vegetables. sprinkle with salt, pepper and garlic powder. bake for 35 minutes or until zucchini is nearly tender. add cheese.
• 3 bake for 5 to 10 minutes more or until cheese is melted and begins to brown. use slotted spatula to serve.

Mimi's Zucchini-orange Bread

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 4 eggs
• 1 1/2 cups sugar
• 3/4 cup oil
• 2/3 cup orange juice
• 2 cups shredded unpeeled zucchini
• 3 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon clove
• 2 teaspoons grated orange peel
• 1/2 cup chopped nuts (optional)
• 1 cup powdered sugar
• 2 -3 teaspoons orange juice

Recipe

• 1 in a large bowl beat eggs until thick and lemon-colored.
• 2 gradually beat in sugar.
• 3 stir in oil, 2/3 cup orange juice, and zucchini until well blended.
• 4 add flour, baking powder, baking soda, salt,.
• 5 cinnamon, cloves, orange peel; mix well.
• 6 add nuts and mix well.
• 7 grease two bread pans and divide batter between them.
• 8 bake at 350 degrees for about 45-55 minutes or until toothpick inserted in the center comes out clean.
• 9 cool 10 minutes and remove from pans; then cool another 15 minutes.
• 10 meanwhile, make a glaze in a small bowl with the 1 cup powdered sugar and the 2-3 teaspoons orange juice, adding enough orange juice to desired spreading consistency.
• 11 spread over warm loaves.
• 12 cool 45 minutes until completely cooled.
• 13 wrap tightly and store in a cool place unless they get eaten right away. yum!

Pesto Cheese Blossom (paula Deen)

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

Ingredients

• Servings: 15
• 1 (8 ounce) package sliced provolone cheese
• 2 (8 ounce) packages cream cheese, at room temperature
• 20 pistachios, shelled
• 2 garlic cloves
• 1/2 cup fresh basil leaf
• 1/2 cup fresh parsley leaves
• 1/2 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 3 ounces sun-dried tomatoes packed in oil

Recipe

• 1 line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
• 2 reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
• 3 for the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
• 4 for the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
• 5 dissolve the salt and pepper in the olive oil and mix well.
• 6 with the machine running, add the oil in a fine stream.
• 7 scrape this mixture into a second bowl and set aside.
• 8 for the tomato layer, drain the tomatoes, reserving the oil.
• 9 puree the tomatoes with a small amount of the reserved oil in a food processor.
• 10 spread some of the cream cheese mixture over the cheese slices lining the bowl.
• 11 layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
• 12 cover with remaining provolone.
• 13 bring edges of the plastic wrap together over the top and secure with a twist tie.
• 14 *freeze until firm to the touch.
• 15 remove the plastic wrap and invert the mold onto a serving platter.
• 16 to serve, slice thinly and serve with party crackers.
• 17 this will keep in the refrigerator for up to three months.
• 18 *note:original recipe says to freeze until firm, but i wasn't sure how that would work out.
• 19 i just froze for about an hour until it was firm enough to unmold.
• 20 can be store easily in the refrigerator.

Mornay Scramble Zucchini

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 1/4 cup shredded swiss cheese
• 1 tablespoon lemon juice
• salt, to taste
• pepper, to taste
• 1 lb zucchini
• 1 small onion, sliced
• 8 eggs
• 1/2 teaspoon dried basil leaves, crumbled

Recipe

• 1 to make mornay sauce, melt 1 tablespoons butter in small saucepan. blend in flour.
• 2 cook, stirring until smooth and bubbly.
• 3 off heat, stir in 2/3 cup milk. put back over heat and cook, stirring until thickened.
• 4 stir in cheeses, lemon juice and salt and pepper to taste. keep warm.
• 5 in large skillet, melt remaining 1 tablespoons butter.
• 6 add zucchini and onion and sprinkle with 1/4 teaspoons salt. saute, stirring frequently, for 5 minute or until golden brown.
• 7 beat together eggs, 1/2 cup milk, basil, 1/2 teaspoons salt and peppr to taste.
• 8 turn into skillet with zucchini. cook, stirring occasionally, until scrambled but still soft.
• 9 serve at once with mornay sauce.

Licorice Caramels

Total Time: 2 mins Cook Time: 3 hrs

Ingredients

• 1 cup butter (do not substitute margarine)
• 2 cups sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon anise extract
• 1/2 teaspoon black food coloring or 1/2 teaspoon red food coloring

Recipe

• 1 line a 9-by-9-by-2-inch baking pan with foil, extending foil over edges of pan.
• 2 butter foil: set aside.
• 3 melt butter in heavy 3-quart saucepan over low heat.
• 4 add sugar, sweetened condensed milk, corn syrup and salt, mix well.
• 5 carefully clip candy thermometer to side of pan.
• 6 cook over medium heat, stirring constantly until thermometer registers 244f degrees , firm ball stage.
• 7 reaching firm ball stage should take 15-20 minutes (be careful, mixture scorches easily).
• 8 remove from heat.
• 9 remove candy thermometer from saucepan.
• 10 add anise and color, stir to mix.
• 11 quickly pour candy without scraping into prepared pan.
• 12 cool several hours or until firm.
• 13 use foil to lift and out of pan onto cutting board.
• 14 peel off and discard foil.
• 15 with buttered sharp knife, cut immediately into one inch squares.
• 16 wrap individually in waxed paper or plastic wrap.
• 17 makes 64 pieces, about 2-3/4 pounds.
• 18 note: mixture must be stirred constantly as tiny crystals that form tend to scorch quickly.

Holy Cow Cake

Total Time: 48 mins Preparation Time: 10 mins Cook Time: 38 mins

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) package plain devil's food cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (8 ounce) jar caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 4 (2 1/8 ounce) crushed butterfinger candy bars
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese, softened

Recipe

• 1 preheat oven to 350. lightly grease a 13 x 9 inch baking pan.
• 2 place cake mix, water, oil, and eggs in mixing bowl. blend with mixer on low speed for 1 minute. stop machine and scrape down sides of bowl. increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. the batter should look thick and well blended. pour batter into prepared pan. place pan in oven.
• 3 bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. remove pan from oven and place on wire rack. immediately poke holes in top of cake with drinking straw or chopstick.
• 4 prepare topping. place caramel topping and sweetened condensed milk in bowl and stir to combine. spoon mixture over warm cake so that it can seep down into the holes. measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• 5 place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. spread the mixture over the top of the candy. sprinkle remaining candy pieces on top. place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

Peach Melba Ice Cream

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

Ingredients

• 1 1/3 lbs peaches (about 4 large peaches)
• 1/2 cup water
• 3/4 cup sugar
• 1/2 cup sour cream
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 3 drops fresh lemon juice
• 1 1/2 cups raspberries (plus more for garnish)
• 3 tablespoons sugar
• 1 tablespoon vodka

Recipe

• 1 first peel the peaches. cut an x at the bottom then lower them into a pot of boiling water for about 20 seconds. using a slotted spoon, transfer them to a collander and shock them with cold water. let them cool and the skin will peel right off.
• 2 cut the peaches in half, remove the pits and cut them into chunks. cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
• 3 remove from heat, stir in the sugar and then cool to room temperature. remove about 1/4 of the peaches and cut them into slightly smaller chunks and reserve. puree the rest of the peaches and their liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth. add the reserved peaches back in and chill the mixture thoroughly, preferably overnight, in the refrigerator.
• 4 freeze in your ice cream maker according to directions.
• 5 an hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork until they're juice but with nice-sized chunks of raspberry remaining. chill until ready to use.
• 6 when you remove the peach ice cream from the ice cream machine, layer it in a container with spoonfuls of the chilled raspberry-swirl mixture. freeze until ready to serve. it will get really hard after about 3 hours, so you may want to let it warm up a little for ease of scooping. garnish with fresh raspberries.

Lickity Split Banana Split Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 prepared graham cracker crust
• 2 small bananas
• 1 quart vanilla ice cream, softened
• hot fudge, unheated
• pineapple preserves
• chopped nuts
• whipped topping
• maraschino cherry

Recipe

• 1 slice bananas into bottom of crust. spoon softened ice-cream on top. freeze two hours. top with unheated hot fudge, pineapple preserves, a dollop of whipped topping, chopped nuts and a maraschino cherry for each serving. delicious!
• 2 10 minute prep time plus 2 hour freezing time.

Pesto Alla Genovese

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cloves garlic, chopped
• 1 1/2 cups fresh basil leaves, packed
• 3/4 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter (room temperature)

Recipe

• 1 in a food processor, mince the garlic and basil with the salt.
• 2 with the machine running, add the oil in a thin stream and continue processing until well blended.
• 3 add pine nuts and butter, process until the nuts are chopped.
• 4 makes one cup pesto, or enough to dress one pound of pasta.

Peach Melba Crepes

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

Ingredients

• 4 eggs
• 1 teaspoon salt
• 1/4 cup melted butter
• 1 cup flour
• 1 1/3 cups milk
• 1/4 teaspoon vanilla
• 8 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon almond extract
• 1/2 cup seedless raspberry jam, warmed
• 15 ounces sliced peaches, drained and cubed
• whipped cream

Recipe

• 1 crepes:.
• 2 beat eggs, butter, salt, flour, milk, and vanilla until smooth.
• 3 heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. add 2 t of batter and tilt to spread. cook over moderately low heat until lightly browned on both sides, turning once.
• 4 crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
• 5 filling:.
• 6 beat cream cheese, powdered sugar, and almond extract until smooth.
• 7 assembly:.
• 8 for each crepe spread about 2 t of filling. fold in half and then in half again. place 2 or 3 crepes on each plate with points touching. sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.

Lamb Loin In A Garlic Chili Sauce

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

Ingredients

• Servings: 4
• 18 ounces lamb loin
• 1 teaspoon garlic, chopped
• 2 tablespoons light soy sauce
• 1 teaspoon red chili oil
• 1/2 teaspoon sesame oil
• water, as needed

Recipe

• 1 in a large pot, place lamb and add enough cold water to cover.
• 2 bring to a rolling boil.
• 3 skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
• 4 remove pot from heat and leave lamb in the undrained pot to cool for at 1 to 2 hours.
• 5 remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
• 6 cut the meat in small thin slices across the grain.
• 7 arrange on serving plate in an overlapping pattern.
• 8 in a small bowl, mix all the other ingredients, then pour the sauce over the meat.
• 9 if you wish, you might garnish with cilantro and green onions.
• 10 enjoy!
• 11 edited 9/1/05:.
• 12 although the recipe seems to indicate that this dish should be served cold, i always warm the meat in the microwave.
• 13 also, the sauce could be served on the side to dip.

Pesto Chicken With Sun-dried Tomatoes And Squash

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

Ingredients

• Servings: 4
• 4 boneless chicken breast halves
• 1 tablespoon olive oil or 1 tablespoon corn oil
• 2 cups finely chopped zucchini or 2 cups and yellow squash
• 2 tablespoons basil pesto
• 2 tablespoons shredded parmesan cheese
• 4 tablespoons sun-dried tomatoes packed in oil

Recipe

• 1 in a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes.
• 2 turn chicken and add zucchini.
• 3 cook for 4 minutes or until chicken is tender and no longer pink and squash is tender.
• 4 spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. let that just warm and serve onto plates.

Easy Steamed Sponge Cake

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

Ingredients

• Servings: 8
• 3 eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup cake flour
• 3 tablespoons sesame seeds

Recipe

• 1 put eggs and sugar into mixing bowl.
• 2 beat on high for 5 minutes until creamy.
• 3 add rest of ingredients.
• 4 blend on low for 3-5 minutes until smooth.
• 5 line 9-inch cake pan with wax paper.
• 6 pour mixture into cake pan.
• 7 sprinkle with sesame seeds.
• 8 steam for 15 minutes, knife should come out clean when inserted.

Lidia Bastanich's Baked Eggplant In Tomato Sauce (melanzane In T

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

Ingredients

• Servings: 4
• 2 lbs eggplants, about 6 to 8 ounces each
• 1 tablespoon kosher salt
• 2 cups light flavorful tomato sauce
• 1/3 cup pitted black olives, coarsely chopped
• 4 pickled pepperoncini peppers, drained, stemmed, and thinly sliced
• 2 tablespoons small capers, drained
• 2 tablespoons chopped fresh basil
• 1 cup grated pecorino cheese

Recipe

• 1 trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. slice the eggplants crosswise into 1/2-inch thick rounds. lightly salt the slices on both sides, using about a tablespoon in all, and layer them in a colander, set in a bowl or the sink. invert a dinner plate over the piled slices, and weight it with cans or other heavy objects. let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
• 2 meanwhile, arrange a rack in the middle of the oven, and heat to 400 degrees f.
• 3 put the tomato sauce in a bowl, and stir in the olives, sliced pepperoncini capers, and basil. spread about 1/2 cup of the sauce over the bottom of a baking dish (i used a 9 x 9 dish, but the extra thick layers required an extra 20 minutes of baking time). lay in half the eggplant slices in a single layer, overlapping if necessary. drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
• 4 tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the cheese topping, pressing it against the sides. set the dish on a baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and eggplant is caramelized on the edges yet tender and easily pierced with the tip of knife.
• 5 let the eggplant rest for 20 minutes (to absorb the sauce). cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

Pesto Bread Machine Bread

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

Ingredients

• 2 1/4 teaspoons bread machine yeast
• 3 cups bread flour
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 cup water
• 1/4 cup pesto sauce
• 1 teaspoon lemon juice

Recipe

• 1 use basic or cycle for 1 1/2 lb loaf.
• 2 enter ingredients to specifications of your bread machine manufacturor.

Pumpkin Gnocchi

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

Ingredients

• Servings: 4
• 500 g pumpkin, grated
• 200 g plain flour
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons fresh chives, chopped

Recipe

• 1 mix in your breadmachine on the pasta setting.
• 2 place the dough onto a slightly floured surface, knead lightly and then divide into 6 portions.
• 3 roll each portion into a long sausage shape.
• 4 cut into 1.5 - 2 cm pieces and press with the outside of a fork.
• 5 bring a large pot of water to the boil, add the gnocchi.
• 6 cook for approx 3 minutes or until the pieces rise to the surface.
• 7 using a slotted spoon, drain the gnocchi and transfer to serving bowls.
• 8 serve, tossed with your favourite pasta sauce.

Cinnamon Sugar Bread, Bread Machine

Total Time: 3 hrs 38 mins Preparation Time: 8 mins Cook Time: 3 hrs 30 mins

Ingredients

• 1 cup milk
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 egg
• 3 cups bread flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 2 teaspoons yeast

Recipe

• 1 place ingredients in the bread machine pan in the order suggested by the manufacturer.
• 2 bake using the sweet bread setting if your machine has it.
• 3 if not, use bread setting.
• 4 when the bread is done, remove from the machine and let sit on a rack for 10 minutes before removing from the pan.
• 5 if it sticks, just loosen the sides with a pliable, plastic spatula and it should slip out easily.
• 6 this makes a 1 1/2 pound loaf that rose really nicely.
• 7 i did check the dough about 5, 10 minutes into the kneading cycle; if you squeeze a good amount of the dough between your thumb and fingers and it seems a bit moist, and some dough sticks to your fingers, it should be just right; if not, adjust with water or flour accordingly.

Lamb Loin Roast

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

Ingredients

• Servings: 8
• 4 lbs lamb loin
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon dry mustard
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon paprika
• 2 leaves rosemary

Recipe

• 1 preheat oven to 375 degrees f.
• 2 make slits, with a sharp knife, all over the roast.
• 3 chop vegetables, mix with garlic, and insert vegetables into slits in roast (a table knife works fairly well).
• 4 mix spices (crush the rosemary leaves with a mortar & pestle or carefully mince a couple fresh leaves) & rub over entire roast (wearing gloves helps them stick to the roast & not your hands).
• 5 sear top & bottom of roast in combination of 3 t butter and 3 t olive oil.
• 6 roast, uncovered, at 375* for 15 minutes.
• 7 reduce oven temp to 225* f & continue roast until center reaches 138* f. this should be about an hr, but check at 30 min, and again at 45 minute.
• 8 remove from oven, wrap with foil, and let rest for 15 minutes.
• 9 (the roast should reach 143 - 145* f after the rest. in case there is any question about this temperature: usda lowered the "safe" temp for lamb to 145* f in 2011. trichinae die at 137* f).

Peach Melba Upside Down Cake

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

Ingredients

• Servings: 12
• 1/3 cup butter
• 1 cup light brown sugar, packed
• 28 ounces peaches, sliced
• water
• 1 cup fresh raspberry
• 18 1/4 ounces cake mix
• 2 large eggs
• 3 tablespoons vegetable oil

Recipe

• 1 melt butter in 13x9 cake pan -- sprinkle brown sugar evenly on top.
• 2 drain peaches, reserving peach syrup.
• 3 add enough water to make 1 1/3 cups liquid -- set aside.
• 4 scatter raspberries on top of peaches.
• 5 in a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
• 6 beat on medium speed for 2 minutes.
• 7 pour batter evenly over fruit.
• 8 bake for 45-50 minutes or until a tester comes out clean.
• 9 let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
• 10 serve warm with a generous dollop of whipped cream or cool whip, if desired.
• 11 ****note.canned peaches work best for this recipe becuse they keep their color and texture during baking.if you want evenly sized slices.buy peach halves and slice them yourself.i have also used 1/2 cup maraschino cherries in place of raspberries.

Frozen Peach Yogurt -- Made In A Food Processor!

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

Ingredients

• Servings: 4
• 16 ounces frozen peaches (about 3 1/2 cups)
• 1/2 cup confectioners' sugar
• 1/2 cup nonfat plain yogurt
• 2 -3 tablespoons nonfat plain yogurt (optional ~ if frozen fruit mixture needs thinning during processing, or sub 2-3 tblsp. juice)
• 1 tablespoon lemon juice

Recipe

• 1 combine peaches and sugar in a food processor; pulse until coarsely chopped.
• 2 combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube.
• 3 process until smooth and creamy, scraping down the sides once or twice. add 2-3 tablespoons additional yogurt, fruit juice, or water if your frozen fruit mixture needs thinning during processing!
• 4 serve immediately, or place in serving dishes and store in the freezer for 30-45 minutes, for a firmer texture!

Nat's Oven Baked Zucchini Sticks

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

Ingredients

• Servings: 4
• 3 medium zucchini
• 3/4 cup whole wheat breadcrumbs (any kind will do)
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh oregano (or 1 tsp dried)
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (sometimes use celery salt)
• 1 tablespoon extra virgin olive oil
• horseradish cream, dip creamy horseradish dip

Recipe

• 1 preheat oven to 450 f.
• 2 spray large baking sheet with oil cooking spray.
• 3 cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• 4 toss zucchini in a bowl with the olive oil.
• 5 mix dry ingredients in a plastic bag.
• 6 place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• 7 bake 20 minutes.
• 8 turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• 9 serve with creamy horseradish dip creamy horseradish dip or your favorite dip.

Hunan Hot And Sour Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 tablespoons tahini (or combination of the two) or 4 tablespoons crunchy peanut butter (or combination of the two)
• 2 tablespoons soy sauce
• 4 tablespoons vinegar
• 1 tablespoon hot red hot pepper oil
• 1 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 2 tablespoons corn oil or 2 tablespoons sunflower oil or 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon scallion, minced
• 1 tablespoon wine
• 1 teaspoon hot mustard (optional)
• 1/2 teaspoon salt
• 1 1/2 cups broth (chicken or vegetable)

Recipe

• 1 note this recipe was adopted.
• 2 mix all dressing ingredients together.
• 3 use as a dipping sauce or for a salad.
• 4 will adjust when i have the chance.

Pesto

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces fresh basil
• 1/3 cup shredded parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1 dash pepper
• 1 dash nutmeg (optional)
• 1/2 cup extra virgin olive oil

Recipe

• 1 tear basil leaves off stems, rinse, dry and set aside.
• 2 toast pine nuts in a frying pan over medium heat, moving constantly to keep from burning. toast them until they become fragrant and slightly browned.
• 3 put pine nuts in a food processor. add parmesan and garlic clove. blend until all ingredients are combined.
• 4 add salt, pepper and nutmeg (optional).
• 5 with machine turned back on, slowly add basil.
• 6 turn off food processor and stir mixture, blend for a few more seconds.
• 7 with the machine turned on again, slowly drizzle in olive oil.

Mimi's Lasagne Chili Soup

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

Ingredients

• 1 cup coarsely chopped zucchini (set aside)
• 1/4 cup coarsely chopped onion
• 1 lb sweet italian turkey sausage (or regular)
• 2 garlic cloves (minced)
• 1 (26 ounce) jar spaghetti sauce
• 2 (14 1/2 ounce) cans beef broth
• 1 cup water
• 1 1/2 cups uncooked pasta, nuggets (radiatore)
• 2 tablespoons snipped basil (optional)

Recipe

• 1 coarsely chop zucchini and set aside.
• 2 coarsely chop onion and put into pot with turkey sausage which has been crumbled up as best you can.
• 3 heat pan to medium and cook till sausage is done continuing to break up sausage, adding the garlic while it is cooking; drain.
• 4 add spaghetti sauce, broth, and water; bring to a boil.
• 5 stir in pasta; reduce heat cook covered for about 7 minutes.
• 6 stir in zucchini and cook for 2-4 more minutes or till zucchini is done.
• 7 stir in basil.
• 8 ladle soup into bowls and enjoy.

Rice Cooker Chocolate Cake

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

Ingredients

• 1 1/2 cups flour
• 1/2 cup raw sugar (or just sugar)
• 4 tablespoons dark cocoa (powdered chocolate)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon double-acting baking powder (leave out for heavier cake)
• 90 ml sunflower oil (any oil may be used)
• 1/2 teaspoon vanilla
• 1 tablespoon vinegar
• 1 cup water

Recipe

• 1 add together the dry ingredients: 1.5 cups flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
• 2 mix dry ingredients well.
• 3 add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
• 4 mix well till smooth, about 1 minute, do not over work batter.
• 5 pour batter into the greased rice cooker bowl.
• 6 set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
• 7 some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
• 8 check cake at 45 minutes.
• 9 cake is finished when a toothpick comes out clean from edges and center of cake.
• 10 take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
• 11 to remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
• 12 sprinkle with powdered sugar or top with your favourite frosting.
• 13 try not to eat the whole cake in 1 seating!

Mornay Sauce

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

Ingredients

• 2 ounces clarified butter
• 2 ounces bread flour
• 4 cups milk
• 1/2 small onion, peeled
• 1 whole clove
• 1/2 small bay leaf
• salt
• nutmeg
• pepper
• 4 ounces grated gruyere cheese
• 2 ounces parmesan cheese (freshly grated)
• 2 ounces raw butter
• hot milk or appropriate stock

Recipe

• 1 make a bechamel sauce as follows: heat clarified butter in medium size saucepan.
• 2 whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• 3 cool slightly.
• 4 in another saucepan, scald the milk.
• 5 gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• 6 bring sauce to a boil, stirring constantly.
• 7 reduce heat to a simmer.
• 8 stick the bay leaf to the onion with the clove.
• 9 place onion in sauce.
• 10 simmer at least 15 minutes stirring occasionally.
• 11 season very lightly with salt, nutmeg and pepper.
• 12 strain through a china cap.
• 13 place plastic wrap on sauce to prevent formation of skin.
• 14 cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• 15 to 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
• 16 remove from heat and gently stir in the 2 oz raw butter.
• 17 thin out with the hot milk or stock appropriate to the dish being served if necessary.

Greek Anise Loaf

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup water
• 1/2 cup milk, scalded
• 1/3 cup sugar
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon anise oil
• 6 drops cinnamon oil
• 2 3/4-3 cups all-purpose flour
• 1 egg
• 1 egg, slightly beaten
• 1 tablespoon water
• 2 tablespoons sesame seeds

Recipe

• 1 soften yeast in warm water. pour scalded milk over sugar, butter and salt; stir til butter melts. cool to lukewarm. stir in flavorings. add 1 cup of the flour; mix well. stir in 1 egg and softened yeast; beat well. add remaining flour ( or a little more or less to make a soft dough.) turn out on lightly floured surface. knead til smooth and elastic ( 8 - 10 minutes). place in lightly greased bowl, turning once. cover; let rise in a warm place until almost double (about 1 1/4 hours).
• 2 punch down. let rise again until almost double (1 hours). turn out on to lightly floured surface and divide dough into thirds; form in balls. cover and let rest for 10 minutes.
• 3 roll each under hands to form strands 16 inches long, tapering ends. braid loosely without stretching, beginning in the middle, working towards either end. pinch ends together. cover; let rise until almost double ( 40 minutes). combine beaten egg and water; brush over braid; sprinkle with sesame seed.
• 4 bake at 375* for 25 minutes.

Hunan Smoked Beef Ribs

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 beef rib racks, 8 bones each racks
• 9 cups apple wood chips (6 cups soaked in cool water for 1 hour and drained)
• 4 teaspoons chinese five spice powder
• 2 tablespoons salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon lightly packed brown sugar
• 2 teaspoons chili flakes
• 2 cups hoisin sauce
• 3 oranges, juice of
• 2 tablespoons grated ginger
• 1 1/2 tablespoons garlic, chopped
• 1/4 cup dry sherry
• 2 tablespoons sesame seeds

Recipe

• 1 to make the rub, combine all rub ingredients in a small bowl, and stir to combine evenly. rub this mixture evenly all over the ribs using slight pressure of the hand to tear the micro fibers of the meat. place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight.
• 2 the next day prepare the sauce by combining the hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.
• 3 strain the wood chips. place 1 cup of dry wood chips on a large sheet of aluminum foil; mix in 2 cups of the wet until evenly distributed. close the foil up loosely and make a sealed pouch. pierce the pouch in several spots top and bottom. repeat to make 3 pouches in total.
• 4 remove the ribs from the refrigerator and allow them to come to room temperature. prepare barbecue by removing grates, placing a drip pan on one side of grill and place a smoke pouch on the other side. replace the grates over the drip pan only.
• 5 preheat the grill for indirect cooling by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. allow to heat to a temperature of 220f heat. once smoke begins to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. close lid and smoke for 2 1/2 hours, changing the smoke pouch when the smoke dissipates.
• 6 after 2 1/2 hours, baste the ribs with the sauce. close lid and continue to cook for 1 hour basting every 30 minutes. ribs will be done when you can pull them from the bone with ease.
• 7 remove ribs from grill; loosely tent with foil and let rest for 20 minutes before cutting and serving. serve with leftover hunan sauce.

Light Wheat Bread With Honey

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

Ingredients

• 1 cup warm water
• 1 egg
• 1/8 cup honey
• 2 tablespoons sugar
• 1 tablespoon butter
• 1/4 cup vegetable shortening
• 1 teaspoon salt
• 3 cups whole wheat flour
• 1/2 cup bread flour
• 1 1/2 teaspoons vital gluten
• 2 teaspoons bread machine yeast

Recipe

• 1 put the ingredients in your bread machine as directed by the manufacturer.
• 2 make sure gluten is mixed thoroughly with the flour.
• 3 hit "dough" cycle.
• 4 form into loaf and place in a 8x4 loaf pan.
• 5 let rise, covered, for 30 minutes.
• 6 bake at 375 degrees for 30 minutes.

Pesto Chicken Salad With Red Grapes

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 dash salt
• 6 ounces penne rigate (about 2 cups)
• 12 ounces boneless skinless chicken breast halves
• 1 cup basil leaves, loosely packed
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon salt (to taste)
• 2 tablespoons basil pesto (recipe above)
• 2 tablespoons plain yogurt
• 2 tablespoons red wine vinegar
• 1/4 teaspoon pepper (to taste)
• 1 cup carrot, coarsely shredded
• 1 cup red seedless grapes (about 6 ounces)
• 12 leaves red leaf lettuce
• fresh ground pepper
• freshly grated pamesan cheese
• 1 sprig fresh basil

Recipe

• 1 pasta and chicken:.
• 2 bring a large pot of water to a boil over high heat; add salt, then the penne. when the water returns to a boil, stir occasionally to separate the penne. reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. drain well, rinse with cool water, and drain again.
• 3 while the pasta is cooking, poach the chicken. pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). stir in the salt. bring the water to a boil over high heat. add the chicken; reduce the heat to medium. cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
• 4 with a slotted spoon, remove the chicken from the skillet. cut it into 1-inch pieces and place on a plate to cool. discard the poaching liquid.
• 5 basil pesto:.
• 6 process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. taste and adjust the seasoning.
• 7 the pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. for longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
• 8 creamy pesto dressing:.
• 9 whisk together the dressing ingredients in a small bowl. taste and adjust seasoning.
• 10 in a medium bowl toss together the pasta, chicken, carrots and grapes. add the dressing and toss again. place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
• 11 the dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (if it thickens after standing, thin with milk or water.) this salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
• 12 ***variation***.
• 13 substitute other pasta shapes, such as rotini or rotelle.
• 14 rather than poaching the chicken breasts try grilling them.

Smacked Cucumbers

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

Ingredients

• Servings: 4
• 1 (13 ounce) cucumbers
• salt
• 2 teaspoons salted chilies, chopped
• 2 teaspoons garlic, minced
• 3 tablespoons rice vinegar
• 2 -3 pinches sugar
• 1 teaspoon sesame oil
• chili oil
• 2 teaspoons garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons peanut oil
• 1 teaspoon dried chili pepper flakes

Recipe

• 1 place the cucumber on a cutting board and whack hard, several times, with the flat of a cleaver blade, so the vegetable splinters and opens up with jagged cracks, then chop it into bite-size pieces.
• 2 place in a bowl; sprinkle with 1/2 teaspoon salt and leave about 30 minutes.
• 3 when the time is up, drain off the water in the bowl.
• 4 to make version 1, add the chopped salted chiles, garlic, vinegar, sugar and salt to taste; mix well and leave for a few minutes to let the flavors blend. just before serving, add the sesame oil and chili oil to taste; toss and serve.
• 5 to make version 2, add the garlic and vinegar to the cucumber with more salt to taste, mix well and set aside for a few minutes to allow the flavors to penetrate. heat the oil in a wok over a high flame until smoking. scatter the chili flakes over the cucumber, then sprinkle the hot oil over, which will sizzle; mix well and serve.

Caramel Apple Ice Cream (ice Cream Machine)

Ginger-garlic Paste

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• ginger
• garlic
• water

Recipe

• 1 peel ginger and garlic.
• 2 put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) put into a glass jar and keep in the fridge.
• 3 use in indian/thai/chinese recipes or whenever ginger-garlic paste is called for.

Lavender Sea Salt Scrub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup sea salt
• 1/3 cup sweet almond oil (or grapeseed oil or a mixture of both)
• 2 vitamin e, capsules
• 1 tablespoon dried lavender blossoms
• 8 drops lavender oil

Recipe

• 1 in small glass jar or container, place sea salt.
• 2 add almond oil, starting with 1/4 cup or so and adding more until reaching desired consistency.
• 3 (when mixed well, it should be like a thick, oily paste.) break open vitamin e capsules and add the oil to salt mixture.
• 4 add lavender flowers and lavender essential oil to salt and oil mixture.
• 5 cover and let mixture sit for one hour.
• 6 remove cover and check scent.
• 7 add a few more drops of lavender essential oil if desired.
• 8 apply to dry or damp skin, massaging in circular motion.
• 9 especially nice for exfoiliating hands and feet and moisturizing dry skin.
• 10 rinse with cool water in shower or bath.
• 11 note: keep scrub off cuts and scrapes, as the salt will sting.
• 12 shower floor may become slippery as oil washes off, so be careful!
• 13 enjoy.

Lamb In Hot Peanut Sauce

Total Time: 2 hrs 16 mins

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1/2 lb lamb butt
• 2 cloves garlic, minced
• 1 tablespoon fresh gingerroot, minced
• 1/2 cup preserved radish
• 4 pieces bean curd (canned, firm)
• 2 green onions
• 2 tablespoons crunchy peanut butter
• 1 tablespoon dark soy sauce
• 1 tablespoon cider vinegar
• 2 tablespoons sesame oil
• 2 dried hot red chili peppers
• 2 teaspoons sugar
• 1/3 cup stock
• 1/2 teaspoon msg (optional)

Recipe

• 1 soak radish in warm water for 45 minutes.
• 2 cut lamb into 1/2" cubes.
• 3 drain & rinse canned bean curd; cut into 1/2" cubes. (if using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
• 4 wrap it tightly & use about a 5-pound weight.) drain radish & cut into 1/2" cubes.
• 5 cut green onions, including tops, into 2" lengths.
• 6 sauce: in a cup, cream together peanut butter and soy sauce.
• 7 slowly mix in remaining sauce ingredients.
• 8 set aside.
• 9 stir-frying: add oil to hot wok.
• 10 when oil starts to smoke, add lamb.
• 11 stir-fry for about 1 minute.
• 12 add garlic & ginger; stir-fry for another 30 seconds.
• 13 transfer lamb to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
• 14 skim off excess oil.
• 15 add more stock if sauce thickens.
• 16 steaming: in chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
• 17 when ready to serve, drain water off plate, and top vegetables with lamb & peanut sauce.

Peach Pineapple Jam

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

Ingredients

• 3 cups peaches, chopped fine (about 2.5 lbs)
• 1 cup crushed pineapple, drained
• 1/4 cup lemon juice
• 1/4 cup maraschino cherry, chopped
• 1 (2 ounce) package pectin (mcp brand)
• 5 1/2 cups sugar

Recipe

• 1 in a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
• 2 add pectin and mix together.
• 3 over medium high heat, bring to a boil stirring constantly.
• 4 add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
• 5 when it reaches the full rolling boil, boil for 4 minutes.
• 6 remove from heat and continue to stir for a couple minutes. if need be, skim foam off the top. pour into hot jars.
• 7 if needed wipe edge of jars and then put lids and rings on. get them as tight as you can by hand and turn upside down. set timer for 5 minutes.
• 8 after 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
• 9 if desired you can water process. either way if the jar does not seal, put it in the fridge and use it first.

Favorite Apricot Nectar Cake

Total Time: 52 mins Preparation Time: 10 mins Cook Time: 42 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 ounce) package lemon gelatin
• 3/4 cup canned apricot nectar
• 3/4 cup vegetable oil
• 1 teaspoon fresh grated lemon zest
• 4 large eggs
• 3/4 cup confectioners' sugar, sifted
• 2 tablespoons fresh lemon juice
• 4 tablespoons canned apricot nectar

Recipe

• 1 preheat oven to 325. lightly mist a 12 cup bundt pan with vegetable oil spray, dust with flour. shake out excess flour.
• 2 place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. blend with mixer on low speed for 1 minute. stop machine and scrape down sides of bowl. increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. the batter should look thick and smooth. pour batter into prepared pan. place pan in oven.
• 3 bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. remove pan from oven and place on wire rack to cool for 10 minutes.
• 4 prepare glaze. combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
• 5 run a long, sharp knife around the edge of the cake and invert it onto a platter. while the cake is still warm, poke holes in the top with a toothpick or wooden skewer. spoon glaze onto cake so that it seeps down into the holes. let the cake cool before slicing.

Pesto Alla Genovese

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups packed fresh basil
• 2 garlic cloves
• 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Recipe

• 1 in a food processor, combine basil, garlic, cheese, salt and pepper.
• 2 process until a coarse paste forms. with machine on, slowly add oil.
• 3 use immediately or stir in the refrigerator up to 4 days. or freeze.

Napoli Dessert 1972

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

Ingredients

• 1 cup heavy whipping cream
• 2 cups marshmallow cream
• 1/2 cup well drained crushed pineapple
• 1/2 cup red and green maraschino cherry, drained sliced
• 1/2 cup almonds, toasted and chopped
• 1 teaspoon rum flavoring or 1 teaspoon almond flavoring

Recipe

• 1 line a loaf pan with saran plastic wrap, leaving overhang to wrap over the top.
• 2 whip the whipping cream until almost stiff, add in the marshmallow cream gradually while still whipping.fold in the fruits and flavourings of choice.
• 3 pour into the lined pan cover well and freeze.
• 4 to serve remove and slice, serve with brandied cherries or marachinos and extra toasted almonds, or pecans.

Margarita Pizza Zucchini Boats

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

Ingredients

• Servings: 6
• 3 zucchini, washed and split lengthwise also remove the ends
• 2 tomatoes, roma sliced fairly thin, you dont want the diameter of tomato bigger than width of zucchini
• 6 ounces mozzarella cheese, shredded
• 3 ounces parmesan cheese, grated
• 6 fresh basil leaves, sliced thin
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• salt and pepper

Recipe

• 1 in a bowl mix the garlic and salt and pepper. let stand for 20 minutes.
• 2 brush the zucchini with the olive oil, making sure to use it all evenly between the "boats".
• 3 sprinkle the parmesan cheese over each boat and then top each boat with the mozzarella.
• 4 place slices along the boats and then top with the basil.
• 5 place the boats on a foil lined pan and bake for 25-30 minutes at 350 degrees f.

Liege Waffle Recipe / Liège Gaufre Recette

Total Time: 48 hrs 10 mins Preparation Time: 48 hrs Cook Time: 10 mins

Ingredients

• 1 teaspoon active dry yeast
• 1/4 cup scalded whole milk, at 110-115 degrees
• 2 tablespoons water, at 110-115 degrees
• 2 teaspoons water, at 110-115 degrees
• 2 cups king arthur bread flour
• 1 large room temperature egg, lightly beaten
• 1 tablespoon light brown sugar
• 1 teaspoon light brown sugar
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 8 1/2 tablespoons soft room temperature unsalted butter
• 1 tablespoon honey
• 2 teaspoons vanilla
• 3/4 cup belgian pearl sugar (lars own brand is an excellent choice)

Recipe

• 1 place yeast, milk, and water into the workbowl of a stand mixer. stir for a few seconds to moisten the yeast.
• 2 add the egg and 1/3 of the total flour. mix to blend. scrape down sides of bowl.
• 3 sprinkle remaining flour over the mixture, but do not stir it inches cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).
• 4 add brown sugar, salt, and baking powder* ( * while baking powder is not a traditional ingredient, it provides a slightly more modern texture. if you like, omit the baking powder and add 1/2 teaspoons more yeast.) to the workbowl of a stand mixer. mix on low speed – just to blend.
• 5 with machine on low, add honey and vanilla. then add 2 tablespoons of butter at a time. mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. let the dough rest for 1 minute and then continue to mix for 2 minutes. if you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. if this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. whatever the outcome of the extra mixing, proceed to step 6.
• 6 scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. this step is crucial for developing the flavor.
• 7 refrigerate for 30 minutes before proceeding to step #8. this is essential. the yeast respiration must be slowed before continuing.
• 8 stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. wrap it in plastic, weigh it down a bit (i put two heavy dinner plates on top of it) and refrigerate overnight.
• 9 the next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. it will seem like a lot of sugar, but it’s supposed to be :) mix it into the dough by hand until the chunks are well-distrubuted. once mixed, divide the dough into 5 pieces of equal size.
• 10 shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
• 11 if you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** give each waffle a few minutes to cool slightly before eating. no syrup or toppings are needed, unless you’d like to add some fruit or a dusting of powdered sugar; they’re quite sweet on their own.
• 12 if you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. otherwise, the sugar will burn.

Favorite Caesar Salad Dressing -

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 garlic cloves
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil, divided
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt (or to your own taste)
• 1 teaspoon black pepper, freshly ground
• 1 romaine lettuce leaf, torn in pieces
• toasted french bread crouton

Recipe

• 1 place garlic cloves, dijon mustard, worcestershire sauce and lemon juice in a blender or food processor and puree until smooth.
• 2 while the machine is working, drizzle olive oil from the feeding tube. add the grated parmesan cheese and puree until thoroughly combined. add salt and pepper to taste.
• 3 transfer to a bowl and refrigerate the dressing at least an hour to allow the flavors to blend.
• 4 to serve, toss dressing with torn romaine lettuce leaves. add toasted french bread croutons, some grated parmesan and enjoy.
• 5 note: for a creamy salad dressing, you can add 3 tablespoons of buttermilk or mayonnaise, if you like.

Rachael Ray Candy Jar Ice Cream

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 6 large egg yolks
• 1/4 cup sugar
• 1/3 teaspoon salt
• 3 cups heavy cream
• 1 cup buttermilk
• ice water
• 1 teaspoon pure vanilla extract
• 2 cups chopped chocolate-covered-cookie candy bars, such as twix and kit kat

Recipe

• 1 1. in a medium bowl, whisk together the egg yolks, sugar and salt. in a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until amost simmering, about 5 minutes. add tho the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. cook over medium-low heat, stirring constantly, until the custard thickens and registers 175 degrees on an instant read thermometer.
• 2 2. pour the custard into a medium bowl set in an ice water bath; stir in the vanilla. let cool, then cover and refrigerate for at least 4 hours.
• 3 3. using an ice cream maching, process the custard according to the manufactuers instructions. fold in the chopped cand bars, then transfer to an airtight container and freeze until firm, about 4 hours.

Lamb Lo Mein

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

Ingredients

• Servings: 24
• 4 lbs cooked spaghetti
• 2 cups soy sauce
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup oyster sauce
• 3 lbs lamb loin
• 1 large spanish onion, chopped
• 2 lbs fresh sliced mushrooms
• 1 lb shredded carrot
• 2 lbs fresh bean sprouts
• 3 teaspoons ginger-garlic paste

Recipe

• 1 mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.
• 2 spray a large cookie sheet with pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it "drys out", you will see the difference. continue until all the pasta has been dryed out.
• 3 stir fry the lamb loin that has been sliced into strips in vegetable oil,.
• 4 remove and set aside. use your favorite teriyaki recipe for the lamb.
• 5 stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the asian dept. of grocery store until soft.
• 6 add the rest of the vegetables mixing well and cook for about 2 minutes.
• 7 add vegetables and lamb to spaghetti mix and mix together well making sure everything is evenly distributed.
• 8 great for oamc.
• 9 enjoy.

Frozen Neapolitan Delight

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 (12 ounce) package frozen pound cake
• 1 pint neapolitan ice cream (brick)
• 1 (4 1/2 ounce) package frozen whipped topping
• 14 pecan halves
• 8 maraschino cherries

Recipe

• 1 must use heavy duty reynolds wrap.
• 2 cut pound cake lengthwise into 3 equal layers.
• 3 place one layer on an 18" square sheet of reynolds wrap.
• 4 cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
• 5 repeat with second ice cream brick and cake layer. (finish with cake layer).
• 6 frost top and sides with whipped topping. (cool whip).
• 7 decorate with pecans and cherries.
• 8 place on foil in freezer about 2 hours, or until topping is frozen hard.
• 9 remove from freezer.
• 10 bring foil up, double fold over top and fold in ends.
• 11 return to freezer till ready to serve.
• 12 slice into equal servings of 8-10.

Chilie Poached Prawns

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

Ingredients

• Servings: 4
• 1 lb prawns, peeled and deveined,reserve the shells
• 1 head garlic, separated and peeled
• 4 dried hot chili peppers
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1/3 cup sherry wine
• 1 sweet red pepper, seeded,deribbed and cut into 1/4" strips
• 2 scallions, peeled and chopped
• 1 tablespoon butter
• 1 quart water

Recipe

• 1 put the prawn shells in a saucepan with the garlic, chilie peppers, rosemary, fennel and the water.
• 2 bring to a boil, reduce heat to medium low and simmer for 30 minutes.
• 3 strain the poaching liquid and discard the solids and return the liquid to the saucepan.
• 4 boil rapidly until only about 1 1/2 cups remain about 5-10 minutes.
• 5 pour in the sherry and bring liquid to a simmer.
• 6 add prawns cook for about 1 minute (prawns will turn pink and look opaque)-- do not over cook the prawns.
• 7 remove prawns, keep warm.
• 8 boil liquid until about 2-3 tbsp remain.
• 9 add red pepper,cook for 2 minutes.
• 10 return prawns to pan add scallions and butter.
• 11 stir until the butter has melted.
• 12 serve.

Rice And Sardines Stir Fry

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

Ingredients

• Servings: 2
• 1 cup rice
• 1 can sardines
• 1/2 zucchini
• 1/2 large onion
• 1/2 large carrot
• broccoli (whatever the ratio would be to the other vegeys)
• 2 teaspoons chicken bouillon
• oil

Recipe

• 1 preheat skillet or wok and a pot of boiling water for the rice.
• 2 (just follow the directions on the package) when finished boiling add rice and chicken flavoring.
• 3 while skillet or wok is warming up slice all vegeys into 1/4 to 1/2 inch half moons (i find that measurement to be the perfect bite for a stir fry).
• 4 for the broccoli just cut it apart.
• 5 place as much oil as you need for the stir fry into the skillet or wok and put all your vegeys into it and begin to stir fry them.
• 6 when rice is done and nice and fluffy add sardines (make sure you chop them up nice and fine before adding).
• 7 stir fry all ingredients together for a couple of seconds and try it with a little soy sauce.
• 8 note: may not be the real thing, but absolutly delicious never the less!
• 9 for more flavor impact of sardines, add less rice or another can of sardines.

Cumin Bread Rolls (a B M)

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup warm milk
• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons butter, at room temperature
• 1 teaspoon salt
• 2 large eggs
• 3 3/4 cups flour
• 1 1/2 teaspoons active dry yeast
• 1/3 cup butter, melted
• 1 large egg, beaten
• 2 tablespoons cumin seeds, lightly toasted

Recipe

• 1 place first 8 ingredients in bread pan in order given as indicated by your bread machine manual.
• 2 set bread machine for dough cycle.
• 3 toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool.
• 4 once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. let rise for about 45 minutes or until double in size.
• 5 transfer dough to lightly floured board and knead it about 10 times. butter muffin tins.
• 6 melt 3 tablespoons of butter in a small bowl. punch down dough and divide in half. cut each half into 12 equal pieces. dip each dough piece in the melted butter.
• 7 now pull and stretch the dough ball into a 6"-8" long rope. (it won't be perfectly shaped, and that's okay.) tie the "rope" into a simple knot and tuck the ends under. repeat until all rolls are shaped.
• 8 place the rolls in buttered muffin tin. brush rolls with egg glaze. sprinkle each roll with the toasted cumin seeds. let rise at room temperature for 30 minutes.
• 9 bake until light brown, about 14-15 minutes.
• 10 remove from muffin tin and serve with a smile.