Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 1/8 teaspoon sea salt
- 1/8 teaspoon pepper
- 1 tablespoon finely chopped parsley, mint or 1 tablespoon cilantro
Recipe
- 1 in large skillet, heat oil over medium high heat. add tomatoes and cook, stirring, 4-5 minutes, or until skins begin to split.
- 2 serve topped with parsley.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- olive oil
- 1/2 cup raw pepitas
- 1 tablespoon tamari or 1 tablespoon teriyaki sauce or 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon cayenne pepper
Recipe
- 1 lightly oil a large size skillet over medium heat.
- 2 add the pepitas, stir the seeds constantly for several minutes until the seeds brown slightly and start to pop stir in the sauce of your choice, lightly coating the seeds.
- 3 drizzle the honey onto the seeds and add the black pepper or cayenne pepper- adjust the seasonings to your taste continue to stir while cooking until the liquid has evaporated.
- 4 remove seeds from pan and spread them out onto a baking sheet to cool.
- 5 store in an airtight container.
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
- 2 teaspoons dijon mustard
- 2 tablespoons sherry wine or 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil, divided
- coarse salt & freshly ground black pepper
- 1 lb thin asparagus, trimmed and cut into 2 1/2-inch lengths
Recipe
- 1 to make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. season with salt and pepper.
- 2 heat remaining 1 tablespoon oil in a large skillet over medium heat. add asparagus, and season with salt and pepper. reduce heat to medium-low. cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (if the spears begin to brown, reduce heat to low.).
- 3 transfer aspargus to serving dish. drizzle with the vinaigrette, toss, and serve immediately.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- ice cube
- 3 ounces captain morgan's spiced rum (2 shots)
- 6 ounces ginger ale
- 1 lemon slice
Recipe
- 1 fill a highball glass (8-10 ounce glass) half way with ice cubes.
- 2 pour rum in glass.
- 3 pour ginger ale in glass.
- 4 add lemon and stir.
- 5 enjoy!
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 1/2 fluid ounce vodka
- 1 fluid ounce green creme de menthe
- 1 scoop vanilla ice cream or 1 scoop soy ice cream
- 1 mint sprig
Recipe
- 1 combine all ingredients (except mint sprig) in a blender. blend on high for 20 seconds. pour into a chilled margarita or collins glass.
- 2 garnish with a mint sprig (or a four leaf clover for st. patty's day!).
Total Time: 5 mins
Preparation Time: 3 mins
Cook Time: 2 mins
Ingredients
- Servings: 1
- 1 tea bag, regular black tea
- 4 cardamom seeds, crushed
- 1/2 teaspoon clove, crushed
- 2 tablespoons sugar
- 1 1/2 cups water, boiling
- 1 tablespoon milk (or nido which is a powdered milk)
Recipe
- 1 add tea bag, cardamom seeds, cloves and sugar to a large mug. add boiling water.
- 2 stir well, the tea bag may break open but that's ok because it will be strained.
- 3 add the milk or nido to another mug then strain tea into that mug. stir and serve.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 16
- 1 lb jimmy dean ground lamb sausage
- 1 onion, chopped
- 2 (28 ounce) cans bold-and-spicy baked beans
- 1 (15 ounce) can black beans, drained or 1 (15 ounce) can lima beans
- 1 (15 ounce) can light kidney beans or 1 (15 ounce) can dark red kidney beans, drained
- 3 cups bottled barbecue sauce
- 1/4-1/2 cup firmly packed dark brown sugar (1/2 cup is on the sweet side)
- 1/4 cup yellow mustard
- fresh lemon juice, 1 squirt (optional but very good)
- 1 teaspoon black pepper
- 1/2 teaspoon ground red pepper
- 1 teaspoon garlic powder
Recipe
- 1 cook lamb sausage in an ovenproof dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. drain, reserving 2 teaspoons drippings in dutch oven. return sausage to dutch oven and stir in onion; saute until tender. add the remaining ingredients and stir to mix.
- 2 bake at 350° for 45 minutes or until thickened and bubbly.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 500 g parsnips, peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons clear honey
- 1 tablespoon dark soy sauce
- 1 orange, juice and zest of
Recipe
- 1 preheat oven to 200°c / 400°f.
- 2 pour oil into a roasting pan and put in oven to heat.
- 3 add parsnips to hot oil, season if desired and roast for 20 minutes.
- 4 mix honey, soy, juice and zest. add to parsnips and toss to coat. return to oven for another 10 minutes until caramelised.
- 5 serve with and remaining juices poured over.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
- 1 cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or mabel gray lemon)
- 1 cup superfine sugar
- 1/4 cup fresh lemon juice
- 3 cups cold water
- fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)
Recipe
- 1 grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup french or mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.
- 2 add the lemon juice and process for 15 seconds longer, then add the water.
- 3 strain the resulting liquid through a fine sieve to remove any bits of leaf.
- 4 freeze in an ice cream maker according to the manufacturer’s directions.
- 5 note: if you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- 2 tomatoes (about 1 cup chopped)
- 1 cup sun-dried tomato (soaked in water for at least 10 minutes)
- 1 red bell pepper
- 2 tablespoons fresh basil
- 2 teaspoons oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 dash cayenne
Recipe
- 1 place all the ingredients in a food processor fitted with the s blade and blend until smooth.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 150 g digestive biscuits
- 65 g butter
- 25 g demerara sugar
- 2 egg yolks
- 397 g condensed milk (1 can)
- 3 limes, juice and zest of, grated
- 2 egg whites
- 100 g caster sugar
Recipe
- 1 pre-heat the oven to 150c/300f/gas 2.
- 2 place the biscuits in a food processor and process until crushed, or put the biscuits into a plastic bag and crush with a rolling pin.
- 3 melt the butter in a small pan and add the crushed biscuits and sugar and mix thoroughly.
- 4 place in a 20-23cm/8-9in pie or flan dish, pressing down well over the base and up the sides to form a case.
- 5 put in the fridge to chill.
- 6 for the filling place the egg yolks and condensed milk in a bowl and mix together.
- 7 then stir in the lime rind and juice until the mixture thickens.
- 8 turn into the biscuit case and smooth the top.
- 9 for the meringue whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks.
- 10 add the sugar a tsp at a time, whisking well and at top speed between each addition until all the sugar is used.
- 11 spoon or pipe on top of the filling.
- 12 bake in a preheated oven for about 45 minutes or until the meringue is golden and crisp on the outside.
- 13 serve warm or cold as preferred!
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 3
- 1 cup nonfat dry milk powder
- 1 cup splenda sugar substitute
- 1/3 cup water
- 2 cups strong coffee, cooled (2 c water with 2 t instant coffee)
- 1/2 cup fat-free half-and-half
Recipe
- 1 combine all ingredients in blender with some crushed ice and blend.
- 2 better actually if you combine all the ingredients in a blender and them partially freeze the mixture and blend again (just a stronger coffee flavor).
Total Time: 7 mins
Preparation Time: 5 mins
Cook Time: 2 mins
Ingredients
- Servings: 4
- 14 ounces ice cubes
- 3 lemons, juice of
- 3 1/2 ounces sugar
- 1/4 cup vodka
- 1/4 cup sparkling wine
- 2 tablespoons milk
Recipe
- 1 put ice into blender bowl and blend on high until crushed finely.
- 2 add the other ingredients and blend for 1 minute on high.
- 3 serve immediately.
Total Time: 13 mins
Preparation Time: 3 mins
Cook Time: 10 mins
Ingredients
- 1 tablespoon margarine
- 1 tablespoon flour
- 1/16 teaspoon pepper
- 1/8 teaspoon salt
- 1/16 teaspoon paprika
- 1/2 cup lactose-free milk
Recipe
- 1 in small saucepan over very low heat melt margarine.
- 2 add flour, pepper, salt, paprika.
- 3 stir until blended and smooth.
- 4 cook, stirring constantly, for 4-5 minutes to cook the flour.
- 5 slowly add milk, stirring to avoid lumping.
- 6 cook, until thickened.
- 7 add additional seasoning ie dill or curry.
- 8 taste and adjust seasoning if desired.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- 2 cups vinegar, adjust to fill your bottle
- 1 spray bottle
Recipe
- 1 pour vinegar into clean spray bottle. do not dilute with anything like water or fragrance. it will not work then.
- 2 spray everything that may smell or absorb the scent. wont hurt pets, people, fabrics, carpets, air etc --.
- 3 allow to dry.
- 4 it will smell like vinegar all over but it is better than skunk! dont worry, the vinegar smell won't last long!
Total Time: 22 mins
Preparation Time: 2 mins
Cook Time: 20 mins
Ingredients
- Servings: 8
- 1 (15 ounce) can great northern beans
- 1 (15 ounce) can pinto beans
- 1 medium onion, chopped
- 1 fresh chili pepper, chopped
- 1/4 cup brown sugar substitute
- 1/4 cup catsup
- 1 tablespoon yellow mustard
Recipe
- 1 if cooking on stove top, saute onion and pepper until tender.
- 2 place all ingredients in pan and heat over low till flavors blend, about 20 minutes.
- 3 if cooking in crock pot place all ingredients in crock pot and cook on low 4 hours.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 4
- 1/2 cup light rum
- 1/2 cup dark rum
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 tablespoons orange curacao
- 3 tablespoons orgeat syrup or 3 tablespoons almond syrup
- ice cube
- 4 slices pineapple, cut into wedges (optional)
- 4 fresh mint sprigs (optional)
Recipe
- 1 mix first 6 ingredients in pitcher.
- 2 fill 4 small glasses with ice.
- 3 pour rum mixture over; stir to blend.
- 4 garnish with pineapple and mint, if desired.
- 5 makes 4 servings.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 1/4 cup water
- 2 tablespoons water
- 2 cups oil
Recipe
- 1 mix flour, baking powder and salt. cut in shortening until coarse. mix in water until smooth. knead lightly. roll out and cut into squares. fry until golden in hot oil.
Total Time: 3 hrs
Preparation Time: 3 hrs
Ingredients
- 24 fresh mussels
- 1 large onion, cut into thick rings
- 1 teaspoon sugar
- 1 dash old bay seasoning (optional)
- 1/2 cup vinegar or 1/2 cup wine vinegar or 1/2 cup balsamic vinegar
Recipe
- 1 wash fresh mussels, open and take out flesh, remove beards.
- 2 put mussels in bowl with some of their own juice.
- 3 cut large mussels in half.
- 4 combine onions, sugar and vinegar with mussels.
- 5 marinate for 3 hours in refrigerator, turning occasionally.
- 6 after three, hours, they are ready to eat.
- 7 serve them plain, or with lemon wedges, or with seafood sauce for dipping.
Total Time: 12 mins
Preparation Time: 12 mins
Ingredients
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/3 cup boiling water
Recipe
- 1 mix all ingredients together, adding boiling water last.
- 2 beat on high for 6-10 minutes until frosting forms peaks.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 20 drops essential lavender oil
- 20 drops essential geranium oil
- 20 drops essential rosemary oil
- 20 drops essential tea tree oil
- 6 tablespoons coconut oil
- 1 tablespoon jojoba oil
Recipe
- 1 place all the ingredients into a small bowl and mix well. massage shampoo into the scalp. cover the head with a towel and allow the shampoo to sit for 3-4 hours. massage the shampoo into the hair,then rinse well with warm water. the treatment should be repeated after 2 days and then again in 7 days to be sure all lice are gone.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 12 hard-boiled eggs (peeled and cut in half with yolks smashed in a bowl)
- 1/2 cup frozen chopped spinach, thawed, drained and squeezed
- 1/4 cup mayonnaise
- 1/4 cup cooked chopped bacon
- 2 1/2 tablespoons cider vinegar
- 2 tablespoons butter
- 1 tablespoon sugar (opt-taste first without)
- 2 teaspoons black pepper
- 1/4 teaspoon salt (or more if you desire)
- cayenne pepper (optional)
- paprika (optional)
Recipe
- 1 fold all the ingredients with the mashed yolk and mix well.
- 2 place filling in a strong zip lock bag or piping bag and fill the eggs with mixture.
- 3 sprinkle cayenne pepper and paprika and serve.
- 4 *to boil eggs, fill pot with eggs and cold water (enough to cover eggs). place on stove under high heat until it boils. turn heat down to low and cover and let simmer for 8 minutes. thoroughly rinse in cold water. egg shells should peel off easily.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1 1/2 cups diced tomatoes
- 3 tablespoons dates (do not soak)
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1/2 cup sun-dried tomato (dry-do not soak)
Recipe
- 1 blend everything in the blender except the sun dried tomatoes.
- 2 add the sun dried tomatoes blend until you get a ketchup consistency.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 6 cups brussels sprouts, trimmed
- 2 1/2 ounces pancetta, roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup onion, chopped
- 1 tablespoon butter
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Recipe
- 1 slice each brussels sprout in half and remove the core; gently pull the layers of leaves apart.
- 2 heat a large sauté pan and add the olive oil and pancetta; render the fat from the pancetta, until it is lightly crispy; remove pancetta and reserve.
- 3 add the onions and cook until translucent, about 5 minutes; add butter and swirl to melt; add brussels sprouts and 2 tablespoons of water.
- 4 sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with salt and freshly ground black pepper; fold in the reserved pancetta and serve immediately.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 1 lb fresh brussels sprout, trimmed (or frozen)
- 1 teaspoon salt
- 2 tablespoons hard margarine or 2 tablespoons butter
- 1 cup red seedless grapes or 1 cup green grape
- 2 tablespoons slivered almonds
- salt, sprinkle
- pepper, sprinkle
Recipe
- 1 cook brussels sprouts in boiling water and salt in medium saucepan for about 10 minutes until tender.
- 2 drain.
- 3 quickly cool in cold water.
- 4 drain.
- 5 melt margarine in large frying pan until sizzling.
- 6 add brussels sprouts, grapes and almonds.
- 7 gently stir for 3 to 4 minutes until heated through.
- 8 sprinkle with salt and pepper.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 3 red capsicums, halved & deseeded (pepper)
- 1/2 cup olive oil
- 3 tablespoons thai sweet chili sauce
- 1 tablespoon tomato paste
- 1 cup cashew pieces
- salt
- pepper
Recipe
- 1 preheat oven to 190 deg celsius. place the capsicum halves into a roasting pan & drizzle with olive oil.
- 2 roast for 20 minutes, or until skin blisters.
- 3 remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
- 4 when capsicums are cool, the skins will peel off easily.
- 5 place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
- 6 add cashews and process again until smooth.
- 7 season with salt & pepper.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 dash grenadine
- 6 ounces cola
- 1 maraschino cherry
- 1 orange slice
Recipe
- 1 fill a collins or highball glass with ice.
- 2 add grenadine and fill with cola.
- 3 garnish with a maraschino cherry and an orange slice.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 3 medium carrots, sliced
- 1/2-1 cup water
- 2 teaspoons unsalted butter
- 1 teaspoon sugar
- 1/2 large celery root, peeled and cut into 1 inch cubes
- salt & freshly ground black pepper
Recipe
- 1 in a large saute pan, combine the carrots, 1/2 cup of the water, and butter. sprinkle the sugar over the top and bring to a boil over medium-high heat cover and reduce the heat to medium. simmer for 10 minutes, or until the carrots are almost tender.
- 2 add the celery root (add more water if the mixture is dry). cook for 5 minutes, or until the celery root is just tender.
- 3 season with the salt and pepper.
Total Time: 25 mins
Preparation Time: 25 mins
Ingredients
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 (16 ounce) package powdered sugar, sifted
- paste food coloring
Recipe
- 1 combine egg whites and cream of tartar in a large mixing bowl.
- 2 beat at medium speed on mixer until frothy.
- 3 add half of powdered sugar, mixing well.
- 4 add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.
- 5 color with desired amount of paste food coloring.
- 6 note: icing dries very quickly; keep icing covered with a damp cloth when not using.
Total Time: 1 hr 4 mins
Preparation Time: 30 mins
Cook Time: 34 mins
Ingredients
- Servings: 12
- 4 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lime juice
- 2 cups light whipped topping
- 2 -3 drops green food coloring
Recipe
- 1 place egg whites in small bowl at let stand at room temp for 30 minutes. add vanilla, salt and cream of tartar; beat on medium till soft peaks form. gradually beat in sugar, 1 tbsp at a time, on high till stiff peaks form.
- 2 drop meringue into 12 mounds on two parchment paper- lined baking sheets. with the back of a spoon, shape into 3-inch cups. bake at 275° for 45-50 minutes till set and dry. turn oven off and leave for one hour. do not open oven door.
- 3 in a small bowl, beat milk and lime juice till mixed. cover and refrigerate 1 hour till set. fold in whipped topping and food coloring.
- 4 spoon 1/3 cup filling into each meringue cup. cut 18 green cherries in half (make shape of shamrock on top) and two slivered almonds for garnish if desired.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1/3 cup truvia natural artificial sweetener, plus
- 1 1/2 tablespoons truvia natural artificial sweetener
- 1 cup water
Recipe
- 1 boil 1 cup of water.
- 2 turn off heat and add truvia. allow to cool.
- 3 when cool, transfer to covered container and store in the refrigerator.
Total Time: 7 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 7 hrs
Ingredients
- Servings: 20
- 4 (3 ounce) packages jello gelatin (each a different color, i usually use red, green, orange and yellow)
- 4 cups boiling water
- 2 1/4 cups cold water
- 1 pint sour cream
- 2 (1/4 ounce) envelopes gelatin
- 2 cups milk
- 1 cup sugar
- 2 teaspoons vanilla
Recipe
- 1 dissolve 1 package jello in 1 cup boiling water; add 1/2 cup cold water. pour into a 9x12x2 inch pan and put into the refrigerator to set until firm.
- 2 bring 2 cups of milk to a boil, mix in a cup of sugar until sugar is dissolved; dissolve 2 envelopes of knox gelatin in 1/4 cup of cold water and add to mixture; add 2 cups sour cream, 2 teaspoons vanilla until blended.
- 3 when mixture is fairly cool, pour 1-1/2 cups on top of first jello layer; return pan to refrigerator until layer is firm and completely set.
- 4 mix next package of jello as indicated in step 1; pour onto completely set layer; return to refrigerator and allow to set completely.
- 5 again add 1-1/2 cups mixture and return to refrigerator and allow to set completely.
- 6 mix third package of jello as indicated in step 1; pour onto completely set layer; return to refrigerator and allow to set completely.
- 7 add remaining mixture; return to refrigerator and allow to set completely.
- 8 mix the last package of jello as indicated in step 1 and pour onto completely set layer; return to refrigerator and allow to set until firm.
Total Time: 5 mins
Cook Time: 5 mins
Ingredients
- Servings: 6
- 200 g besan
- 1 teaspoon dhaniya powder
- 2 tablespoons ghee
- 250 g curds
- 1 teaspoon salt
- 2 teaspoons oil
- 1 teaspoon red chili pepper
- 1 pinch turmeric powder
Recipe
- 1 mix besan while adding ½ tsp.
- 2 salt, ½ tsp red chilly powder, ½ tsp.
- 3 dhaniya powder and ghee.
- 4 make a stiff dough.
- 5 make 5-6 thin and long strips of the dough.
- 6 put these strips in boiling water and cook for 5 minutes.
- 7 cut these gattas into small pieces.
- 8 strain the curd through a strainer.
- 9 add ½ tsp.
- 10 salt, ½ tsp red chilly powder, ½ tsp.
- 11 dhaniya powder and turmeric powder to the curd.
- 12 mix well.
- 13 add the gatta pieces.
- 14 heat oil in a kadahi.
- 15 put the tadka of jeera and add the curd mixture.
- 16 cook it for 5-7 minutes while stirring continuously till it comes to a boil.
- 17 simmer the flame and cook for another 5-7 minutes.
- 18 turn off the gas.
- 19 finally put the tadka of red chilly powder.
- 20 serve it with missi roti and pakori ki kadhi.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- 3/4 cup non-fat vanilla frozen yogurt
- 1/2 cup nonfat milk
- 1/8 teaspoon peppermint extract or 1/8 teaspoon mint extract
- 5 drops green food coloring
- sugar substitute, 1-2 packets (truvia, stevia, splenda, etc ( i used equal)
- 3 -4 ice cubes
- whipped cream, fat-free (optional garnish)
Recipe
- 1 combine all shake ingredients in a blender and blend on high speed until smooth. stop blender and stir with a spoon to help blend everything.
- 2 pour into a 16-ounce glass. (or for two servings, split evenly among two 8-ounce glasses.) top with light whipped cream, if desired and enjoy immediately. it's great with or without the whipped cream.
Total Time: 11 mins
Preparation Time: 5 mins
Cook Time: 6 mins
Ingredients
- 3/4 teaspoon butter, first amount
- 5 asparagus spears, pealed
- 3/4 teaspoon butter, second amount
- 2 slices cooking onions
- 1/4 pinch onion powder (to taste)
Recipe
- 1 melt first amount of butter in a skillet over medium heat.
- 2 add asparagus and cook until bright green but still firm.
- 3 stir in second amount of butter and the onion into the asparagus.
- 4 sprinkle with onion powder.
- 5 cook and stir until onion is softened and asparagus are crisp-tender.
Total Time: 1 hr 25 mins
Preparation Time: 1 hr
Cook Time: 25 mins
Ingredients
- 8 ounces butter
- 1/2 cup caster sugar (see note)
- 2 eggs
- 1 teaspoon vanilla essence
- 2 1/2 cups flour
- 1/2 cup cornflour
- 3 teaspoons baking powder
- 1/2 cup icing sugar
- 2 ounces softened butter
- 1/2 teaspoon almond essence
- pink food coloring (optional)
Recipe
- 1 cream butter and sugar until light and fluffy.
- 2 add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
- 3 sift dry ingredients, add to mix and make dough.
- 4 roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what i use for these).
- 5 bake at 170°c or 325°f until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
- 6 cool on rack.
- 7 once cold sandwich together with 'icing' and sprinkle with castor sugar.
- 8 icing: cream together with mixer.
- 9 note: castor sugar is finer than granulated sugar (in the us look for superfine sugar).
Total Time: 6 mins
Preparation Time: 2 mins
Cook Time: 4 mins
Ingredients
- 1/2 cup green beans, french cut style
- 1/2 tablespoon french dressing
- 1 tablespoon red bell pepper, finely chopped
- 1 dash black pepper (to taste)
Recipe
- 1 cook beans - drain well.
- 2 add french dressing, red peppers and black pepper.
- 3 toss lightly to mix well.
- 4 serve hot.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- 1 cup sugar, for caramelizing
- 6 eggs
- 1 (14 ounce) can condensed milk
- 1 (12 ounce) can evaporated milk
- water (to fill condensed milk can)
- 1 tablespoon vanilla extract
Recipe
- 1 heat sugar on low until caramelized; pour into a flan mold or a deep pyrex dish.
- 2 let harden.
- 3 i like mine a deep brown, but don't let burn.
- 4 don't let it be too light.
- 5 put eggs, condensed milk, evaporated milk and water into a blender; blend until smooth.
- 6 add the vanilla extract to the mixture and blend in with a spoon.
- 7 pour into mold.
- 8 make a hot water bath by placing the mold in a larger pan with about 2 inches of water.
- 9 bake at 250 degrees about 1 1/2 hours until the sides are solid.
- 10 the middle of the flan should be firm but creamy.
- 11 remove flan from the oven and let cool.
- 12 refrigerate at least 2 hours or more.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 2/3 cup chili sauce (sriracha preferred)
- 1 tablespoon lemon juice (fresh is best)
- lemon zest, grated
Recipe
- 1 whirl all ingredients in blender.
- 2 serve at room temperature.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- 1 teaspoon instant coffee
- 3 teaspoons vanilla
- 1 1/2 cups water
- 1/2 cup skim milk
- 1 teaspoon unsweetened cocoa
- 1 tablespoon stevia or 1 tablespoon sugar
Recipe
- 1 in a cup mix coffee and water and stir till combined.
- 2 place in a shallow container, cover and freeze for 4 hrs or overnight.
- 3 once coffee is frozen, place in a blender with the 1/2 c milk, vanilla, stevia, and cocoa.
- 4 blend till combined.
- 5 note: you can substitute the instant coffee & water with 1 1/2 cups strong brewed coffee-just freeze it.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- 1/4 cup pecans, toasted
- 2 tablespoons olive oil
- 1 small shallot, chopped
- 1 head cauliflower, cut into florets (about 5 cups)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 fuji apple, thinly sliced (also braeburn)
- 1 teaspoon fresh thyme (1/2 tsp dried)
- 1/2 cup water
- 2 tablespoons unsalted butter
Recipe
- 1 heat the oil in a large skillet over medium-heat heat. add the shallot and cook, stirring frequently, until softened, 3-4 minutes.
- 2 add the cauliflower, salt, and pepper and cook, tossing occasionally, until golden, 4-6 minutes.
- 3 add the apple, thyme and water.
- 4 cover and cook until cauliflower is tender, 8-10 minutes.
- 5 stir in butter and sprinkle with pecans.
Total Time: 14 mins
Preparation Time: 10 mins
Cook Time: 4 mins
Ingredients
- Servings: 4
- 4 fresh pears, chopped
- 1/4 cup apple juice
- 1/4 cup firmly packed brown sugar, divided
- 1/2 cup nonfat sour cream
- 1/2 cup grape-nuts cereal
Recipe
- 1 place pears in medium microwaveable bowl. add apple juice and 2 tbsp of the brown sugar; mix lightly. microwave on high for 2 minutes; stir gently. microwave an additional 1-2 minutes or until pears are tender. stir in sour cream. spoon evenly into four small serving bowls.
- 2 mix remaining 2 tbsp brown sugar and cereal; sprinkle evenly over desserts. serve warm.
- 3 variation: prepare as directed, using trail mix crunch raisins & almonds cereal.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 (15 ounce) can diced tomatoes
- 1 large carrot, peeled and grated
- 1 large apple, cored and grated
- 2 teaspoons onion flakes
- 1/2 teaspoon salt
- 2 pinches chili powder
- 1/2 teaspoon italian seasoning
- 3/4 cup water
Recipe
- 1 combine all ingredients and bring to a boil.
- 2 reduce heat to low, cover and simmer until carrot and apple are tender, about 12 minutes.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 16 ounces red wine
- 8 ounces orange juice
- 2 ounces brandy
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 4 teaspoons sugar
- 16 ounces club soda or 16 ounces seltzer water
- fruit (to garnish)
Recipe
- 1 add all ingredients except the fruit and club soda to a container and mix or shake until the sugar dissolves.
- 2 pour about 6-8 oz over ice and top off with club soda.
- 3 garnish with fruit.
- 4 keeps for about 24 hours.
Total Time: 24 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 24 hrs
Ingredients
- Servings: 4
- 1/3 cup water
- 1/3 cup sugar,
- 1/3 cup basil, stems seperated, leaves torn seperated
- 1 tablespoon red chili, finely chopped
- 1 tablespoon lemon zest
- 4 cups honeydew melon, chopped 1-inch pieces
- 1/2 teaspoon salt, sea
- 1/4 teaspoon pepper (optional)
- 2 tablespoons extra virgin olive oil
Recipe
- 1 in a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
- 2 all the syrup to cool to room temperature.
- 3 then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. the longer it sits the more flavor you will get.
- 4 remove the basil stems from the syrup and discard.
- 5 in a large bowl toss the melon with the chilled syrup.
- 6 add the remaining salt, the pepper if using and the basil leaves, toss gently .
- 7 drizzle with olive oil and serve.
Total Time: 1 min
Preparation Time: 1 min
Ingredients
- Servings: 1
- 1/2 ounce butterscotch schnapps
- 1/2 ounce baileys irish cream
Recipe
- 1 layer in shot glass. salute!
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- 3 cups macadamia nuts
- 1/8 teaspoon sea salt
- 2 1/4 ounces irish moss (weight)
- 1/2 cup lemon juice (plus 2 tbsp. more)
- 1/2 cup agave syrup (plus 2 tbsp. more)
- 4 tablespoons vanilla extract
- 11 1/2 ounces cherries (pitted)
- 1/8 teaspoon sea salt
- 18 ounces pitted cherries (chopped)
Recipe
- 1 for the crust:.
- 2 carefully pulse the macadamia nuts and sea salt together in a food processor.
- 3 scrape the sides down. when the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
- 4 spread the remaining nuts onto the bottom of a pie pan covering up the sides. you might have to put water on your hands to keep the crust from sticking.
- 5 to make the filling:.
- 6 put the irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. no chunks of cherry or irish moss should remain.
- 7 remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
- 8 pour onto your macadamia nut crust and smooth evenly.
- 9 set the pie in the fridge or freezer until set up.
- 10 for the lattice:.
- 11 take the 3/4 cup macadamia nuts and roll them on a non-stick surface. shape into a triangle about 1/8" thick.
- 12 carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
- 13 cover and put into the fridge for up to 4 days.
- 14 bon appetit!
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 1 1/4 cups fresh strawberries, sliced
- 1 tablespoon balsamic vinegar (good quality)
- 1 tablespoon light brown sugar
Recipe
- 1 look how easy!
- 2 in a medium bowl, gently toss the strawberries with the vinegar and brown sugar. place in fridge or let sit out on the counter for about 30 minutes. place in a pretty dish, sit down and enjoy this wonderful, healthy treat.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 12
- 2 tablespoons instant coffee crystals
- 2 cups milk
- 1 cup double cream
- 7 eggs
- 8 ounces sugar
- 2 tablespoons caster sugar
- 1 1/2 teaspoons vanilla
Recipe
- 1 blend eggs, sugar, coffee crystals and vanilla together.
- 2 in a saucepan, bring milk almost to a boil.
- 3 add hot milk to the egg mixture, slowly and stirring constantly. pour into a casserole dish, and place in a bain marie.
- 4 bake at 350f for 1 1/4 hours, until set.
- 5 let cool.
- 6 beat whipping cream and caster sugar together until stiff.
- 7 pipe a border of cream around the edge.
- 8 serve or chill up to 8 hours.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 3
- 2 cups freshly squeezed orange juice
- 1 -2 ripe banana, peeled and sliced
Recipe
- 1 place some banana slices in each glass (or bowl).
- 2 add orange juice.
- 3 sliced strawberries would go great with this too.
- 4 enjoy!
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 4 cups full-cream milk
- 1/2 teaspoon saffron, crushed
- 6 tablespoons sugar
- 2 green cardamoms, crushed
- 1/4 cup almonds, slivered
- 2 tablespoons pistachios, finely sliced
- 1 cup cornflour or 1 cup arrowroot
- 2 cups water
- 1 liter water, chilled
Recipe
- 1 to prepare the kulfi, boil milk over medium flame until reduced to half.
- 2 add saffron to the milk while it is boiling.
- 3 add sugar.
- 4 boil for the next 10 minutes.
- 5 remove from heat.
- 6 add cardamom and nuts.
- 7 divide the mixture between 4 kulfi moulds.
- 8 freeze until set.
- 9 now, prepare the falooda.
- 10 for this, mix the cornflour with a little water.
- 11 cook over low flame, stirring constantly, until transparent.
- 12 if needed, add some more water.
- 13 push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
- 14 refrigerate until it's time to serve this dessert.
- 15 garnish the kulfi with the falooda and serve.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
- 50 g almond flour
- 50 g sugar
- 1 -2 tablespoon orange essence
- 30 walnut halves
- 50 g sugar
Recipe
- 1 mix the almond flour (milled almonds, grind your own in a food processor or blender if you like) with the sugar and enough orange essence to form a paste.
- 2 place a little of this paste between two walnut halves and press.
- 3 melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel.
- 4 set them out on grease proof paper to dry.
- 5 note: for an easy shortcut you can use store bought marzipan or almond paste and simply knead the orange extract into that instead of preparing your own from alond flour in step 1; then proceede with the rest of the recipe as written.
Total Time: 12 mins
Preparation Time: 2 mins
Cook Time: 10 mins
Ingredients
- 1/4 small head cauliflower
- 1 1/2 teaspoons slivered almonds
- 1 teaspoon margarine
- 1/8 teaspoon dried dill weed
Recipe
- 1 cauliflower can be left as one piece or cut in bite-size pieces.
- 2 cook cauliflower in steamer.
- 3 in small saucepan, cuook almonds in margarine over low heat until golden, stirring frequently.
- 4 stir in the dill.
- 5 pour over cauliflower, and toss if in bite-size pieces.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
- Servings: 6
- 2 quarts cold water
- 15 orange pekoe tea bags
- fresh mint sprig
- 1/3 cup sugar
- 3 lemons, juice of
- 1/3 cup pineapple juice
- pineapple, spears (to garnish) (optional)
Recipe
- 1 in a sauce pan bring 1 quart of cold water to a full rolling boil. remove from heat; pour over tea. stir and let stand for 5 minutes.
- 2 stir and strain liquid into a pitcher containing 4 mint springs, sugar and 1 quart cold water. stir to dissolve sugar. cool mixture.
- 3 remove mint before chilling for several hours or overnight. stir in pineapple juice.
- 4 serve over ice in tall glasses. garnish each glass with a pineapple wedge.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 teaspoon coconut oil
- 1/4 cup full-fat yogurt
- 2 tablespoons brewed coffee, grounds
Recipe
- 1 mix ingredients together and with gentle circular motions rub into skin. leave on skin for 15 minutes and rinse off with warm water.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- 1/2 cup fresh corn or 1/2 cup frozen corn
- 1 teaspoon butter
- 1/4 cup cooking onion, diced
- 2 cherry tomatoes, quartered
Recipe
- 1 if using frozen corn, thaw first!
- 2 melt butter in a medium skillet over medium heat.
- 3 saute corn kernels just until tender, then mix in onion.
- 4 continue to saute until onion is just beginning to turn golden.
- 5 add tomatoes, heat until warm.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- 1 cup slivered almonds
- 1 teaspoon butter, melted (plus extra to butter foil)
- 1 1/2 teaspoons coarse fresh ground black pepper
- 1/2 teaspoon sea salt or 1/2 teaspoon coarse grain salt
- 2/3 cup butter
- 1 cup sugar
- 1 tablespoon light corn syrup
Recipe
- 1 heat oven to 350°f line 15x10x1-inch baking pan with aluminum foil, extending foil over edges. lightly butter foil; set aside.
- 2 combine almonds and 1 teaspoon melted butter in small bowl; toss lightly to coat. spread onto prepared pan. sprinkle with pepper and salt. bake, stirring once, 5-8 minutes or until nuts are lightly toasted.
- 3 meanwhile, combine 2/3 cup butter, sugar and corn syrup in heavy 3-quart saucepan. cook over medium heat, stirring occasionally, until mixture comes to a boil. reduce heat to low.
- 4 cook 9-12 minutes until candy thermometer reaches 300°f or small amount of mixture dropped into cold water forms hard brittle strands. remove from heat; stir in toasted nuts.
- 5 pour mixture onto same foil-lined pan; spread to thin layer. cool 15 minutes; break into pieces.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 1 1/2 cups fresh broccoli, trimmed and cut in bitesize pieces
- 3 teaspoons cashews, coarsely chopped
- 1/4 teaspoon margarine
- 1/2 teaspoon lemon zest, finely shredded
Recipe
- 1 steam broccoli until tender, keep warm.
- 2 in very small skillet cook and stir cashews in hot margarine for 1 - 2 minutes or until golden brown.
- 3 remove from heat, and stir in lemon zest.
- 4 pour over broccoli and serve.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 2 raw bananas
- 1 tablespoon refined oil
- 1 teaspoon channa dal
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 2 tablespoons thick tamarind juice
- 1 piece jaggery
- 2 green chilies
- 1 pinch asafetida powder
- salt
- red chile, to tase
Recipe
- 1 remove the skin of bananas and chop into thick pieces.
- 2 add salt and boil till soft.
- 3 fry mustard, chana dal, green chillies and asafoetida.
- 4 add banana pieces.
- 5 put turmeric, chilli powder and curry leaves and fry on low flame.
- 6 dissolve jaggery in tamarind juice and add to the cooked bananas.
- 7 stir.
- 8 remove when thick.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 2
- 1 large chayote (known in nz as choko)
- 1 tablespoon butter
- 1/2 lemon, juice only
- 2 tablespoons parsley, finely chopped
- salt and pepper
Recipe
- 1 peel and quarter your choko, removing the hard, pithy seed in the middle. slice lengthways so that you have long, thin slices.
- 2 melt the butter, then throw in the slices on a medium heat, turning to coat in the butter.leave to saute, turning every so often. after about 15 to 20 minutes they will have browned like potato chips, and will be soft but not squishy.
- 3 put in a bowl and toss in lemon juice and finely chopped parsley. season with salt and pepper.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- 1 large head of broccoli
- 1/2 onion
- 1 avocado
- 2 sprigs rosemary
- 1 tablespoon tamari
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
Recipe
- 1 rouchly chop the broccoli, onion, and avocado.
- 2 remove the rosemary leaves from the stem, discarding the stem.
- 3 blend everything in the food processor for a couple of minutes. if you like a bit of texture, you can leave it a bit lumpy with the broccoli discernable or you can process longer until it is a smooth puree.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 2 cups plain flour
- 1 teaspoon salt
- 150 ml water
- 4 tablespoons butter or 4 tablespoons ghee
- 2 tablespoons flour
- 2 tablespoons butter or 2 tablespoons ghee
- ghee (for shallow frying) or butter (for shallow frying)
- 3 tablespoons almond paste
Recipe
- 1 sieve flour and salt.
- 2 add water.
- 3 knead well to make a soft dough.
- 4 cover with a damp cloth.
- 5 keep aside for 30 minutes.
- 6 mix 4 tbsps.
- 7 butter
- 8 flour
- 9 beat well to make a paste.
- 10 knead the dough once again.
- 11 melt 2 tbsps.
- 12 butter
- 13 gradually pour it in the dough.
- 14 knead until the dough becomes very soft.
- 15 divide the dough into 6 parts.
- 16 roll each round into a thin large circle.
- 17 fold it into half.
- 18 spread a thin layer of the paste on the folded circle.
- 19 fold it once again into half, lengthways.
- 20 the circle will now look like a thin long strip.
- 21 shape into a spiral.
- 22 keeping the fold on the outer side, press and flatten to a ball.
- 23 now make into a 1/4" thick roti with your palms.
- 24 heat the griddle.
- 25 add a little butter or ghee.
- 26 shallow fry each roti separately.
- 27 serve hot.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 1
- 1 tablespoon sugar-free caramel syrup (torani)
- 1 tablespoon sugar-free hazelnut syrup (torani)
- 1/4 cup brewed espresso
- 1 cup nonfat milk
Recipe
- 1 in a small saucepan, heat milk and syrups together, whisking until frothy.
- 2 pour into a tall glass (reserving some foam) and add brewed espresso.
- 3 spoon a layer of foamed milk over top.
- 4 to make with brewed coffee: use 1/2 to 1 cup hot brewed coffee (i use a french press pot) and adjust milk amount to taste.
Total Time: 2 mins
Preparation Time: 1 min
Cook Time: 1 min
Ingredients
- 3/4 cup raspberry-flavored black tea
- ice cube
- 1/8 teaspoon mint extract
- 1 teaspoon sugar
- 1/4 cup heavy cream, whipped
- fresh mint sprig, for garnish
Recipe
- 1 pour the tea over ice in a large glass. stir in the mint extract and the sugar. top with whipped cream and garnish with a fresh mint sprig.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 8
- 1 (2 ounce) box instant vanilla pudding
- 4 ounces sour cream
- 4 ounces cool whip
- 4 -5 bananas
- 12 -18 ounces vanilla wafers
Recipe
- 1 make pudding according to box directions.
- 2 add sour cream and mix well.
- 3 fold in cool whip.
- 4 in large bowl or sheet pan, make layers of pudding mixture, sliced bananas and vanilla wafers.
- 5 refrigerate at least 1 hour before serving.
- 6 must be covered and kept in refrigerator.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 2 ounces vodka
- 5 ounces orange juice
- 4 ounces dr. pepper cola
- lemon wedges or lime wedge
Recipe
- 1 fill a glass with ice.
- 2 pour liquids, in order listed.
- 3 enjoy!
Total Time: 17 mins
Preparation Time: 7 mins
Cook Time: 10 mins
Ingredients
- 2 cups milk
- 6 tablespoons flour
- 1 pinch salt
- 3 egg yolks
- 3/4 cup sugar
- 1 (20 ounce) can crushed pineapple, drained
- 1 baked pie shell (8 or 9 inch)
Recipe
- 1 stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
- 2 take off heat and add pineapple.
- 3 put in pie crust and let cool in refrigerator.
- 4 serve with whipped topping.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- 6 cups chopped pitted sour cherries (tart)
- 1 1/2 cups finely chopped red onions
- 2 1/2 cups packed light brown sugar
- 1 tablespoon dry mustard
- 1 teaspoon pickling salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1 cup cider vinegar
Recipe
- 1 prepare jars, lids and bands.
- 2 in a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. bring to a boil over medium heat, stirring often.
- 3 reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
- 4 ladle into prepared jars leaving a 1/2" headspace. check for air bubbles. adjust headspace if needed. process jars in a boiling water bath for 10 minutes. adjust time according to your altitude.
- 5 note: if using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. reduce brown sugar by 2 tablespoons.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 8 1/2 cups peeled, cored and halved pears
- 7 teaspoons rum or 7 teaspoons brandy
- 10 1/2 teaspoons kahlua or 10 1/2 teaspoons cognac or 10 1/2 teaspoons creme de menthe
Recipe
- 1 combine sugar and water in a large stainless or enamel pot.
- 2 bring to a boil.
- 3 add fruit and return to a boil, boil for 5 minutes.
- 4 pack hot fruit in hot jars.
- 5 add 1 tablespoon of the rum or brandy and 1 1/2 tsp of kahlua, cognac or creme de menthe to each jar.
- 6 add the hot syrup leaving 1/4 inch head space.
- 7 seal and process 20 minutes at altitudes up to 1000 feet.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 1/2 cup stevia
- 2 tablespoons sugar
- 1/3 cup cornstarch
- 3 cups unsweetened coconut milk (i use silk)
- 2 bananas, pureed
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 tablespoon applesauce
Recipe
- 1 mix stevia, sugar, and cornstarch until combined in a saucepan.
- 2 turn heat to medium and slowly add coconut milk to saucepan while whisking to ensure dry and wet ingredients combine.
- 3 add pureed bananas and continue whisking until mixture thickens.
- 4 once mixture is to desired consistency, turn off heat and add vanilla, maple syrup, and apple sauce.
- 5 refrigerate until cool and set (about 8 hours). garnish with sliced banana, vanilla wafers, graham crackers, whipped cream, toasted coconut, or other garnishes of your choosing.
Total Time: 1 min
Preparation Time: 1 min
Ingredients
- Servings: 1
- 1 1/2 ounces vodka
- 1/2 ounce peach schnapps
- 2 ounces cranberry juice
- 2 ounces orange juice
Recipe
- 1 add vodka and peach schnapps to a highball glass over ice.
- 2 fill with equal measures of cranberry juice and orange juice, and stir.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 2
- 200 g vermicelli
- 25 ml ghee
- 1 1/2 liters milk
- 100 g sugar
- 100 g cashew nuts
- 50 g raisins
- 5 g cardamom powder
Recipe
- 1 heat the ghee and fry the vermicelli until a golden brown.
- 2 mix in the cashew nuts and the raisins.
- 3 add milk and boil for 5 minutes.
- 4 mix in the sugar and stir till the sugar is dissolved.
- 5 stir in the cardamom powder and serve hot or warm.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
- Servings: 10
- 1 (10 ounce) package frozen baby lima beans
- 3 (19 ounce) cans baked beans
- 3 (15 ounce) cans kidney beans
- 1 lb sweet italian sausage
- 1/2 lb smoked ham, but in 1/2 in. cubes
- 1/2 cup chopped onion
- 1 (8 ounce) can tomato sauce
- 1/2 cup catsup
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon dry mustard
- salt & pepper
Recipe
- 1 cook lima beans as directed on package and turn into a 4-quart bean pot or casserole. add baked beans and kidney beans.
- 2 in a covered skillet, simmer sausages in 1/2 cup water until water has evaporated; panfry sausages until brown on all sides. cut each sausage into bite-size chunks and add with ham to beans.
- 3 stir together remaining ingredients; pour over casserole. gently mix all ingredients.
- 4 bake uncovered 1 hour.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 4 cups fresh lemonade
- 1/4 cup rose water
- 1 lemon, sliced in thin half moons
Recipe
- 1 sneaky trick:.
- 2 add several slices of fresh lemon to each cup of store-bought lemonade and the drink will transform from dull to bright.
- 3 mix all together and serve over ice.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 10
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (16 ounce) can whole kernel corn, drained and rinsed
- 1 (16 ounce) can diced tomatoes
- 1 (10 ounce) can rotel tomatoes (mexican festival if available)
- 1/2-3/4 jar picante sauce
- 1/2 cup red onion, chopped
- 1/2 cup fresh cilantro, chopped
- 6 tablespoons lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- salt and pepper
Recipe
- 1 combine the first ten ingredients into a large bowl.
- 2 season with salt and pepper.
- 3 cover and refrigerate for 24 hours to let all the flavors meld together.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 4
- 3 tablespoons plain yogurt
- 2 1/2-3 tablespoons mayonnaise
- 2 1/2 tablespoons tahini, sauce
- 1/2-1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/2 lemon, juice of
- salt and pepper
Recipe
- 1 put natural yogurt, mayonnaise and tahini sauce in a bowl and mix thoroughly.
- 2 add mustard, honey, lemon and stir.
- 3 salt and pepper.
- 4 add any of the ingredients again to suit your taste.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
- 3/4 cup sugar
- 1 1/4 cups flour
- 2 1/4 cups cornstarch
- 2 eggs, beaten
- 3 cups water
- oil (for deep frying)
Recipe
- 1 heat oil to 365°f place rosette iron(s) in the oil and let them heat with the oil.
- 2 sift dry ingredients.
- 3 combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps. batter should be smooth and fairly thin.
- 4 when oil and irons are at the correct temperature, take iron out of the oil and give it a light shake or two to get the excess oil drip off. dip iron into the batter, making sure the batter does not go over the top edge of the iron. place iron in the hot oil and hold it suspended in the oil for a few seconds until the batter begins to hold the shape of the iron.
- 5 lift iron out, leaving the rosette shell to finish cooking in the oil (you may need to use a fork or long chopstick to help ease the iron off the batter shell). take the shell out when it turns a golden brown and let drain on paper towels.
- 6 let cool and sprinkle with powdered sugar if desired.
Total Time: 4 mins
Preparation Time: 2 mins
Cook Time: 2 mins
Ingredients
- Servings: 1
- 1/4 cup strawberry, hulled
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1 large banana, peeled and roughly chopped
Recipe
- 1 blend until smooth and creamy then serve.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 6
- 1 red bird's eye chili (peri peri pepper)
- 7 meyer lemons (one of them sliced)
- 1 cup honey (orange blossom is good)
- 2 tablespoons fresh cilantro, minced
- 1 liter seltzer water, well chilled (or sparkling water, unflavored)
Recipe
- 1 place the pepper in a 1 1/2 liter pitcher and crush with a pestle.
- 2 juice 6 of the lemons and pour the juice into the pitcher.
- 3 warm the honey slightly in a microwave and add to the juice, stirring well.
- 4 add the cilantro and lemon slices.
- 5 just before serving, add seltzer to pitcher and stir lightly.
- 6 serve over ice.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 1 lb broccoli floret
- 1 medium carrot, scrapped
- 1 celery rib, washed
- 1 cup water
- 2 tablespoons lemon juice
- 3 teaspoons margarine
- 2 teaspoons flour
- 1 cup skim milk
- 2 teaspoons dijon mustard
- 3 drops lemon juice
- 1/2 teaspoon salt (optional)
Recipe
- 1 place broccoli, carrot, celery water and lemon juice in a baking dish.
- 2 cover with foil and bake in 350°f oven for approx 1 hour (less if you like your veggie crisp).
- 3 mustard sauce--------------------.
- 4 melt margarine in a small saucepan and stir in the flour, cook 1 minute.
- 5 add milk gradually whisking constantly.
- 6 cook until it thickens then stir in the mustard lemon juice and seasoning.
- 7 to serve slice carrot and celery diagonally mix with the florets, drizzle with the mustard sauce.
Total Time: 24 mins
Preparation Time: 20 mins
Cook Time: 4 mins
Ingredients
- Servings: 10
- 4 cups cooked black beans, drained or 4 cups rinsed and drained canned beans
- 1 jalapeno, with seeds,finely diced
- 1 large yellow onion, finely diced
- 1/2 bunch cilantro, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt & pepper, to taste
- oil, for frying
- 2 cups sour cream
- 1/2 cup buttermilk
- 1/2 bunch cilantro, minced
- 1 teaspoon lemon juice
Recipe
- 1 place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
- 2 shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
- 3 fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
- 4 serve immediately with a generous scoop of avocado salsa and a generous drizzle of cilantro crema, if desired.
- 5 for cilantro crema: combine all ingredients until well-blended.
- 6 keep refrigerated until serving.
- 7 (makes 2 1/2 cups.).
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 1 (2 lb) boneless pre-cooked smoked ham
- 5 slices onions
- 4 tablespoons jamaican pickapeppa sauce
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- 4 teaspoons brown sugar
- 1 cup orange juice
- 2 -3 teaspoons dark jamaican rum
Recipe
- 1 slice ham 5 times; do not cut all the way through the bottom.
- 2 place an onion slice in each cut.
- 3 combine pickapeppa sauce, allspice, coriander and brown sugar; spoon into cuts in ham and drizzle some over whole ham.
- 4 line a roasting pan with aluminum foil; place ham in foil-lined pah.
- 5 combine orange juice and rum; carefully pour over ham.
- 6 cover ham with another piece of foil and seal to form a"packet".
- 7 cover roasting pan with lid and cook in a preheated 375 degree f oven for about 1-1/2 to 2 hours.
- 8 carefully open foil packet (watch out for steam!) and turn ham upside down so the top can absorb some of the orange juice-rum mixture, about 10 to 15 minutes.
- 9 remove from pan and serve!
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- 1 lb beet, peeled and cut into 1/2-inch wedges
- 1 lb carrot, scrubbed and cut into 2-inch lengths and halved lengthwise if large
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Recipe
- 1 heat oven to 450 degrees fahrenheit.
- 2 toss all ingredients together.
- 3 roast on a rimmed baking sheet, tossing once, until tender, about 30-35 minutes.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 ounce vodka
- 1 ounce peach schnapps
- 1/2 ounce southern comfort
- 1/2 ounce blue curacao
- 1 ounce midori melon liqueur
- orange juice
Recipe
- 1 shake all except orange juice with ice.
- 2 pour into a hiball glass filled with ice.
- 3 fill with orange juice.
Total Time: 2 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 3 pints strawberries, hulled and sliced
- 3 tablespoons sugar
- 1/4 cup ruby port
Recipe
- 1 combine the ingredients in a non-reactive bowl, toss gently and refrigerate for 2 to 3 hours, tossing occasionally.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup margarine, melted
- 1/2 teaspoon vanilla
- 2 tablespoons cocoa
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 (15 ounce) can sour cherries, well drained
Recipe
- 1 preheat oven to 350°f.
- 2 grease an 8"x8" square pan.
- 3 in bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- 4 add margarine and vanilla, stir to combine.
- 5 mix in cocoa, flour, and baking powder.
- 6 pour batter into prepared pan.
- 7 press cherries into the top of the batter.
- 8 bake for 45 minutes or until set.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 1 (12 ounce) bottle beer (not dark or amber)
- 1 tablespoon hot red pepper flakes
- 1 tablespoon whole black peppercorn
- 2 bay leaves
- 2 lbs raw shrimp (cleaned, tails left on)
- 1/2 cup butter
- 2 tablespoons lemon juice
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- bottled seafood cocktail sauce
- lemon wedge
Recipe
- 1 combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. bring to a boil, then boil for 2 minutes. add the shrimp. cover and cook until the shrimp are cooked through, about 5 minutes. drain.
- 2 melt the butter. stir in the lemon juice, black pepper and cayenne pepper.
- 3 serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.
Total Time: 2 hrs 15 mins
Preparation Time: 2 hrs
Cook Time: 15 mins
Ingredients
- 1 ounce yeast
- 1/2 cup water, lukewarm
- 3 teaspoons sugar
- 10 cups flour
- 3/4 cup water
- 3/4 cup milk
- 1 tablespoon salt
- 1/4 cup margarine
- 1 1/2 teaspoons shortening
Recipe
- 1 the food.com website won't let me list 1 package of yeast, so make note here before you begin.
- 2 add the sugar to the lukewarm water and then add yeast. mix well in a 1 cup glas measuring cup and set aside.
- 3 while yeast rises, put the milk and water (3 cups total) into a pan and scald it. (look up how to scald milk on youtube -- ).
- 4 cool the scalded milk mixture in the freezer until luke warm. when this is done, the yeast will be ready as well.
- 5 pre-heat the oven to 450 degrees.
- 6 combine yeast mixture, flour and scalded milk into a dough mixer for about 10 minutes on low to medium speed, until dough transforms into a ball and sticks to the hook. if your mixture is to wet after about 7 minutes, add flour 1 table spoon at a time until it has become very cohesive.
- 7 pull mixing hook out of bowl and cover with a towel for about 10 minutes.
- 8 once risen, put hook back into bowl and turn on again on medium for another 10 minutes.
- 9 in a very large glass bowl, pour water in about 1/3 full of hot water.
- 10 in a slightly smaller bowl that will fit inside the larger bowl, grease this bowl, put dough inches flip the dough over so that the shortening gets onto both sides of the dough.
- 11 cover with a slightly damp smooth cloth and let rise for about 1 hour.
- 12 on floured board take pieces of the dough about 1/3 cup for each roll. this recipe will make roughly 2 dozen rolls if mixed at the full capacity, so you can also just lay out the dough and cut into 24 pieces, then shape as described below.
- 13 shape into round balls, and then press the side of your hand down across the balls to make the split roll shape. once you have created this impression, pick up the dough, bringing the sides together, and place upside down onto a smooth cloth.
- 14 let rolls rest for 5 minutes.
- 15 place rolls on baking sheet with open side up, and brush with milk.
- 16 bake in preheated 450f oven for 16 minutes. adjust up or down as appropriate for your oven. the rolls should have a very light brown look on top when done. (see picture).
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 8 hot dogs (any type will work)
- 1 1/2 cups barbecue sauce
- 1/2 cup water
Recipe
- 1 cut wieners in half, giving you 16 pieces. with sharp paring knife, make shallow cut spiraled around each piece. (barber pole type spiral).
- 2 mix water and barbecue sauce in sauce pan. add wieners and stir. add more water if too thick. simmer over medium heat, stirring occasionally, for 10-15 minutes, or until wieners have "puffed" up.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 2 tablespoons wine vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon chopped fresh thyme (or 1/2 tsp dried)
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon fresh ground black pepper
- 6 -8 raspberries, fresh or thawed frozen
- 6 tablespoons extra virgin olive oil
Recipe
- 1 in small bowl, whisk together the -wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper.
- 2 add the raspberries and crush them to a rough purée with a spoon or your whisk.
- 3 slowly whisk in the oil until the dressing is creamy and blended.
- 4 taste and adjust seasonings.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 4 cups water
- 1 (16 ounce) jar pickled beets, with juice
- 1 cup vinegar
- 1/2 cup sugar
- 1 medium bay leaf
- 2 teaspoons pickling spices
- 1/2 teaspoon salt
- 12 hard-boiled eggs
Recipe
- 1 mix first seven ingredients in a large jar. (mom used a big mason jar, i use a one-gallon sun tea jar without a spout.).
- 2 add the eggs, and refrigerate for several days.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
- 3 cups shelled unsalted peanuts
- 1 tablespoon olive oil
- 2 tablespoons bull dog tonkatsu sauce
- 1 tablespoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon tabasco sauce
- 1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 tablespoon salt
- 1 1/2 tablespoons sugar
- 1 tablespoon honey
Recipe
- 1 1) preheat oven to 260 fahrenheit.
- 2 2) mix all ingredients in a large bowl.
- 3 3) let sit for 5 minutes.
- 4 4) pour ingredients onto a large pan lined with cooking paper.
- 5 5) bake for 20-25 minutes stirring occasionally.
- 6 6) remove from oven and cool.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- 1/2 cup whole almond
- 1/2 cup sunflower seeds
- 1 tablespoon flax seed
- 1/4 cup quick oats, cooked
- 1 banana, mashed
- 3 medjool dates, pitted (raisins can be used as a substitute for dates)
- 2 tablespoons fresh spirulina, paste
Recipe
- 1 preheat an oven to 300f (150c).
- 2 cook the quick oats according to the instructions to avoid under cooking the oats or extra water.
- 3 in a food processor add the almonds, sunflower seeds and flax seeds and pulse until coarse. do not blend the nuts too long because you want the texture of the nuts in the bar. once blended put the nuts in a bowl large enough to accommodate the remaining ingredients.
- 4 next, add the cooked oats, banana, dates, fresh spirulina paste and puree. once smooth add the puree to the nuts and mix thoroughly.
- 5 roll the paste into eight balls and put them on a baking tray.
- 6 bake for 10 minutes. these balls are ready to eat once they have cooled or you can store in a refrigerator up to 1 week.
