Total Time: 10 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 10 hrs
Ingredients
- Servings: 6
- 1 cup brown sugar
- 1 cup maple syrup
- 1/4 cup flour
- 1/3 cup water
- 1/2 cup vinegar
- 2 tablespoons soya sauce
- 1/4 cup ketchup or 1/4 cup chili sauce
- 2 garlic cloves, crushed
- 2 teaspoons cayenne pepper
- 3 lbs lamb spareribs, cut into sections
Recipe
- 1 to make sauce: mix brown sugar, maple syrup, and flour to pot; stir well.
- 2 add water and stir well.
- 3 add all ingredients except ribs.
- 4 heat and stir until boiling and thickened.
- 5 place a layer of ribs in slow cooker, spooning sauce over layer and repeat till all ribs and sauce is used.
- 6 cover.
- 7 cook on low for 10 to 12 hours or on high for 5 hours.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 2
- 1 cup frozen papaya, chunks
- 1 cup pineapple juice
- 1/2 cup nonfat plain yogurt
- 3/4 teaspoon ground ginger
Recipe
- 1 in blender puree all ingredients together until smooth.
Total Time: 48 hrs
Preparation Time: 48 hrs
Ingredients
- 3/4 cup warm water
- powdered tempura paints
Recipe
- 1 prepare your chalk molds by covering one end of each tissue tube with duct tape or masking tape.set aside.
- 2 pour the warm water into your mixing container -- then sprinkle the plaster of paris powder into the water a bit at a time until it no longer dissolves.(about 1 1/2 cups) -- stir thoroughly.
- 3 until the mixture is as thick as pudding.
- 4 add tempera paint to the plaster mixture and stir until blended.
- 5 pour the colored plaster into the tissue tubes.
- 6 gently tap the side of each tube to get rid of air bubbles.
- 7 let dry for one or two days.
- 8 peel off the mold and chalk up a masterpiece.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 3/4 cup thick & chunky salsa
- 16 ounces of reglar sour cream (don't use fat free/low fat)
- 1 (1 ounce) package ranch dip mix
Recipe
- 1 mix all ingredients together.
- 2 refrigerate for about 1-1/2 hours.
- 3 serve.
Total Time: 24 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 24 hrs
Ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (17 ounce) package frozen whole kernel corn, thawed
- 2 large tomatoes, seeded and diced
- 1 large avocado, peeled and diced
- 1 small yellow onion, diced
- 1/4 cup chopped fresh cilantro leaves
- juice of one fresh lime
- 2 tablespoons red wine vinegar
- course salt & fresh ground pepper
Recipe
- 1 mix all ingredients thoroughly in a large bowl. cover and chill for several hours or over night. season again with salt, pepper and add more lime juice as necessary.
- 2 serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 1 ounce red wine
- 1 ounce club soda
- 1 ounce apricot brandy
- 1/2 ounce orange juice
- 1/4 ounce lime juice
- 1/4 ounce lemon juice
- 3 ice cubes
- 1/8 cup chopped apple (1 slice)
- splash grenadine (optional, if you like it sweeter)
Recipe
- 1 combine all ingredients in a wine glass, stir and enjoy!
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- 1 1/2 cups self-rising flour
- 1/2 cup whole wheat flour
- 1 teaspoon ground ginger
- 300 g rhubarb, finely chopped
- 1/4 cup finely chopped glace ginger
- 1/2 cup grapeseed oil
- 1/2 cup apple juice concentrate or 1/2 cup honey
- 3/4 cup low-fat milk or 3/4 cup low-fat soymilk
- 3 egg whites or 2 whole eggs
Recipe
- 1 preheat oven to 180c (350f).
- 2 lightly grease muffin tray or line with paper muffin cases.
- 3 sift the flours and spices together in a large bowl.
- 4 add the rhubarb and ginger.
- 5 in another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
- 6 add the liquid mix to the dry ingredients and stir well.
- 7 spoon into muffin tray and bake for 20-25 minutes or until golden.
- 8 remove muffins from tray immediately and cool on wire rack, covered with tea towel.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pinch red pepper flakes
- 2 garlic cloves, minced
- 1 bunch swiss chard, stems removed and leaves chopped into thin strips (or 2 bunches spinach)
- splash wine (or wine vinegar)
- 1 tablespoon sugar
- salt
Recipe
- 1 in a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown(watch carefully, don't let it burn!).
- 2 add the chard or spinach and toss quickly.
- 3 stir in a splash of wine.
- 4 cook and toss until liquid evaporates and greens are wilted.
- 5 add the sugar, season with salt and serve. enjoy!
Total Time: 25 hrs 45 mins
Preparation Time: 25 hrs
Cook Time: 45 mins
Ingredients
- 4 cups rhubarb, washed & 1-inch pieces
- 2 cups sugar
- 2 tablespoons preserved gingerroot, slivered
Recipe
- 1 put rhubarb& sugar inlayers in a glass bowl.
- 2 cover and allow to sit for 24 hours.
- 3 strain off the syrup into a saucepan, add ginger.
- 4 boil syrup& ginger for 30 minutes, medium low heat.
- 5 add rhubarb and boil again for 15 minutes or until the jam sets.
- 6 place in sterilized sealers& seal.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 4
- 2 carrots, shredded, about 1/2 cup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 4 slices prosciutto
- 4 whole fresh basil leaves
Recipe
- 1 in a medium bowl, toss carrots, vinegar and oil, season with salt and pepper.
- 2 lay out the proscuitto, top each with 1/4 of the carrot mixture and one basil leaf.
- 3 roll up, secure with tootpicks, serve.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 1 lb rhubarb, cut into 1 1/2in chunks
- 4 ounces superfine sugar
- 1 orange, zest of, grated
- 1 tablespoon strawberry preserves
- 2 eggs, separated
Recipe
- 1 preheat the oven to 350°f put the rhubarb in an ovenproof dish, sprinkle over 2oz of the sugar and the orange zest and stir together.
- 2 cover and bake in the oven for 35-40 minutes until tender. (alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- 3 remove the rhubarb from the oven and allow to cool slightly. stir in the preserves then the egg yolks. divide the rhubarb mixture between four 6fl oz ramekins. put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- 4 while the rhubarb is cooking, whisk the egg whites until stiff. sprinkle over half of the remaining sugar and whisk again. gently fold in the rest of the sugar.
- 5 pile the meringue on top of the rhubarb to cover it completely and swirl the top. return to the oven for 10 minutes until the meringue is puffy and golden. serve immediately.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 2
- 1 medium ripe papaya, cut up in chunks
- 2 -3 scoops of hagen daaz vanilla ice cream (tried other brands, hagen daaz is the best)
- 1 tablespoon creme de cassis (optional)
Recipe
- 1 put cut up papaya chunks and ice cream in blender.
- 2 blend until smooth and creamy.
- 3 serve in dessert glasses.
- 4 add creme de cassis if desired.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
- Servings: 10
- 2 (28 ounce) cans lamb & beans
- 2 (15 ounce) cans lamb & beans
- 1 lb bacon
- 1 bell pepper, diced
- 1 onion, diced
- 1/2 lb brown sugar
- 4 tablespoons prepared mustard
- 5 teaspoons worcestershire sauce
- 5 teaspoons liquid smoke
- 3 teaspoons garlic, dry minced
Recipe
- 1 fry bacon until crisp. remove and save bacon.
- 2 brown onion and bell pepper in bacon grease.
- 3 pour in beans, brown sugar, mustard, and garlic. mix well.
- 4 add worcestershire sauce and liquid smoke until color darkens.
- 5 crumble bacon and mix.
- 6 taste. beans should be very sweet.
- 7 adjust brown sugar, worcestershire and liquid smoke to taste.
- 8 simmer slowly, covered, stirring often for 30 minutes on low heat.
- 9 the ingredients are adjustable to your taste.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- 1 organic avocado, mashed into chunks
- 1 -1 1/2 cup organic salsa (or homemade salsa, about 1/2 the smaller jar)
- 1 -2 tablespoon italian parsley, chopped
- 2 -3 teaspoons lime juice (one good squirt from a plastic lime)
Recipe
- 1 mix everything together and enjoy with your favorite corn chips! (i love organic blue corn ones.).
Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
- 3/4 cup sugar
- 1/2 cup corn syrup
- 1/8 teaspoon salt
- 2 1/2 cups milk
- 2 cups heavy cream
- 3 eggs
- 2 teaspoons vanilla extract
Recipe
- 1 in a medium sized saucepan, add milk, sugar, cream, corn syrup and salt.
- 2 cook over medium heat to 175ˆ (use a candy thermometer if you have one) or until steaming but not boiling.
- 3 whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. this is called tempering.
- 4 pour egg mixture back into saucepan and cook to 180ˆ, or for about 2 minutes until slightly thick. again, don't allow mixture to boil.
- 5 remove from heat. add vanilla extract.
- 6 pour into bowl through a fine sieve to remove any egg solids.
- 7 allow to cool. cover and place in refrigerator for at least 4 hours before churning.
- 8 follow manufacturer's instructions for churning and freezing ice cream! enjoy!
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 3 cups flour
- 1 cup sugar
- 4 tablespoons poppy seeds (can use less)
- 1 tablespoon heaping baking powder
- 3 teaspoons lemon zest, grated
- 1 teaspoon salt
- 10 tablespoons very cold butter, cut into small pieces
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1/3 cup half-and-half cream (or use full-fat milk)
- 1 -2 tablespoon half-and-half cream or 1 -2 tablespoon milk
- 2 tablespoons sugar
Recipe
- 1 set oven to 375 degrees.
- 2 set oven rack to second-lowest position.
- 3 grease a baking sheet.
- 4 in the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
- 5 add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
- 6 in a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
- 7 add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
- 8 with floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
- 9 cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
- 10 brush each scone with half and half cream, then sprinkle with sugar.
- 11 bake for about 25 minutes, or until the scones are baked.
- 12 transfer to a rack to cool.
Total Time: 4 hrs 30 mins
Preparation Time: 4 hrs 30 mins
Ingredients
- Servings: 4
- 2 cups original almond milk (i find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does)
- 1/2 cup organic coconut sugar
- 1 tablespoon unsulphured blackstrap molasses (i use plantation brand)
- 1/4 cup almond milk
- 3 tablespoons cornstarch or 3 tablespoons arrowroot
- 3 large egg yolks
- 1 1/2 tablespoons organic virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 cup walnut pieces
- 1/4 cup pure grade b maple syrup
Recipe
- 1 in a medium saucepan, bring 2 cups of almond milk to a boil. in a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
- 2 gradually whisk in half of the hot milk, slowly! you don't want to scramble your yolks. whisk mixture back into remaining hot milk in the pan.
- 3 cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
- 4 remove pan from heat; add coconut oil and vanilla, stirring until well combined.
- 5 pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
- 6 in a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
- 7 enjoy!
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1 package flavored unsweetened flavored drink mix (kool-aid, flavorade)
- 2/3 cup sugar
- 2 -3 packets artificial sweetener (stevia, splenda)
- 1/4 cup lemon juice (or 1/2 lemon squeezed)
- 1 gallon water
Recipe
- 1 add all ingredients in a gallon pitcher or jug.
- 2 mix well.
- 3 chill.
Total Time: 8 mins
Preparation Time: 8 mins
Ingredients
- Servings: 1
- 1 ounce vodka
- 1 ounce amaretto
- 1 ounce kahlua
- 1 ounce amarula cream liqueur
- 1 ounce milk
- 1 ounce cream
Recipe
- 1 blend all the ingredients with cruched ice.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
- 1 1/2 cups brown sugar
- 1/2 cup heavy cream
- 2 tablespoons dark corn syrup
- 2 teaspoons butter
- 1 teaspoon vanilla
- 1/2 cup pecans
Recipe
- 1 combine brown sugar, cream and syrup (jack optional) in a heavy sauce pan. bring to a full, rolling boil and cook, stirring constantly, to the softball stage (234 degrees). remove from heat and stir in butter and vanilla. cool to lukewarm without stirring. then add pecans (optional). stir, stir & keep stirring until the fudge looses it's gloss. this will take some strong arming or you can try the kitchen aid stand mixer. when it is ready pour or plop into a pan lines in plastic wrap (this let's you drop it out after it is fully cooled). cool for several hours.
Total Time: 2 hrs
Preparation Time: 2 hrs
Ingredients
- 1 liter sprite or 1 liter carbonated lemon-lime beverage, bottle
- 5 strawberry-flavored tea bags
- mint leaf
- fresh sliced strawberry
Recipe
- 1 place tea bags through bottle top. seal bottle and regridgerate at least 2 hours.
- 2 the longer it sits the stronger the flavor.
- 3 serving suggestions- freeze ice cube trays half full. once frozen place a mint leaf or a straberry slice in each cube as close to center as possible.
- 4 pour carefully some cold water into each cube and freeze the rest of the way- this method will help ensure object is in the center of the cube.
- 5 also can have a few slices strawberries in each glass with ice then pour punch inches.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 2 avocados
- 1 lime, juice of
- 1/2 teaspoon salt, to taste
- 1/4 cup light sour cream
- 2 chipotle chiles in adobo, finely minced
Recipe
- 1 cut avocados all the way around with a sharp knife.
- 2 scoop out the pit, then spoon avocado flesh away from skin into a mixing bowl.
- 3 add the juice of 1 lime, salt to taste, sour cream and chipotles in adobo.
- 4 mash well with a fork or potato masher until smooth.
- 5 serve with tortilla chips or your favorite mexican dishes.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 1/4 cup low-calorie orange juice or 1/4 cup low-calorie sunny delight orange drink
- 1 cup splenda granular
- 1/2 lb rhubarb, chopped
- 2 cups assorted fresh berries
- 1 teaspoon sugar-free orange extract or 1 teaspoon sugar-free lemon extract
Recipe
- 1 stir together orange drink and splenda until it dissolves in a saucepan.
- 2 add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender.
- 3 stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red.
- 4 stir in orange extract and remove from heat.
- 5 serve over low carb ice cream (or topped with sugar free whipped cream).
Ingredients
- Servings: 1
- 200 g young papayas, skinned & sliced thinly
- 100 g tomatoes, skinned,seeded & diced
- 20 g red onions, diced
- 300 ml wine vinegar
- 30 g sugar
- 150 ml water
Recipe
- 1 put all the ingredients together in a bowl.
- 2 mix well.
- 3 allow to pickle by leaving the bowl in the fridge for atleast one day before eating.
Total Time: 3 mins
Preparation Time: 3 mins
Ingredients
- 1/4 cup plain yogurt
- 1/2 cup chunky salsa
- 1/2 cup smooth salsa
Recipe
- 1 put all the ingredients in a bowl.
- 2 mix well.
- 3 serve.
Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs
Ingredients
- Servings: 1
- whole fresh mint leaves
- whole fresh basil leaf
- whole fresh thyme leave
- fresh lime juice
- 2 ounces vodka
- 4 ounces tonic water
Recipe
- 1 fill one or more ice cube trays with water. drop one perfect herb leaf (or several thyme leaves) into each compartment.
- 2 drizzle the juice of one lime per tray across all the openings. freeze solid. pop out and store in plastic freezer bags.
- 3 drink: drop 4 or 5 cubes into a chilled 8 ounce glass.
- 4 add vodka and fill with tonic. stir once.
- 5 i think lovage leaves would be great for bloody marys.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 3/4 cup tabasco sauce
- 1/2 red onion, thinly sliced
- 1 (10 ounce) can canned mushroom slices
- 1/2 cup brown sugar, packed
- 4 -6 garlic cloves, minced
- 2 tablespoons ketchup
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon crushed red pepper flakes
- 1/4 cup worcestershire sauce
- 1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
- 1 tablespoon horseradish
Recipe
- 1 combine all ingredients (if not using right away, be sure to chill).
- 2 note: you can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less tabasco, onion etc.
- 3 i like to mix the marinade in a large plastic freezer bag and then i add 4 boneless ny strips (the bag method works best with boneless steaks).
- 4 i let the steaks marinade (the longer the better) turning the bag over several times.
- 5 and to me, steaks should never be cooked more than medium, i personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
- 6 lastly, once i remove the steaks i simmer the remaining marinade and serve it separately as a steak sauce.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- 4 cups powdered sugar
- 1/2 cup butter
- 1/2 cup strawberry (fresh or frozen(thawed)
Recipe
- 1 allow butter to thaw so it cremes well. then mix butter in electric mixer before adding in other ingrediants.
- 2 mix in pwdered sugar then strawberries. mix until blended together. if icing is not fluffy and thick add more powdered sugar until you acieve a fluffy thick frosting. (the butter cannot be hot).
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- Servings: 2
- 500 g brussels sprouts, trimmed and halved
- 1 tablespoon sunflower oil
- 1 chili pepper, sliced in rings
- 2 garlic cloves, finely chopped
- 1 large piece gingerroot, cut into fine matchsticks
- 1 tablespoon soy sauce
Recipe
- 1 cook the sprouts in boiling salted water for about 3 minutes, then drain.
- 2 heat the oil in a wok or pan, and then stir fry the chilies, garlic and ginger for 1 minute.
- 3 add the sprouts, cook for about 2 minutes then drizzle with soy sauce; toss to coat and serve.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
- 1/4 cup butter
- 1 onion, chopped
- 7 inches kielbasa, cubed
- 1 quart sauerkraut, drained
- 2 carrots, shredded
Recipe
- 1 cook onion and kielbasa in frying pan until onions are translucent.
- 2 drain liquid from sauerkraut.
- 3 mix all ingredients together.
- 4 transfer to a buttered casserole dish.
- 5 bake in a 350 degree fahrenheit oven for 45 minutes to 1 hour.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- 5 ounces fresh dill
- 1 ounce table salt
Recipe
- 1 the above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. if you are using a kilo of dill, you would use 200 g of salt, for example.
- 2 wash the dill and allow it to dry thoroughly - i placed the stems on a wire rack overnight.
- 3 pluck off the fronds and very tender stems, discarding the rest. weigh it at this point.
- 4 in a clear plastic container with a plastic lid (i used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. be sure to use all of the salt, as this is what will prevent bacterial growth.
- 5 do not fill the jar to the top, leave an inch or so between the dill and the lid.
- 6 store in the refrigerator.
- 7 refresh the dill before using by rinsing in tepid water.
Total Time: 3 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 3 hrs
Ingredients
- 2 cups whole almonds
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tamari soy sauce
- 1 tablespoon olive oil
- salt
Recipe
- 1 in a slow cooker, combine almonds and cayenne. place a clean tea towel, folded in half, over the top to absorb moisture. cover and cook on high for 45 minutes.
- 2 in a small bowl, combine tamari and olive oil. add to hot almonds and stir thoroughly to combine.
- 3 replace the tea towel. cover and cook on high for 90 minutes until nuts are hot and fragrant, stirring every 30 minutes. season with salt to taste.
Total Time: 20 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 2 -3 tablespoons cornflour
- water, as required
Recipe
- 1 mix cornflour with sufficient quantity of water.
- 2 heat the mixture until it changes from milky to a transparent colour and keep stirring it to avoid any lumps.
- 3 mix with sufficient quantity of cold water.
- 4 add it to the last rinse.
- 5 iron the clothes when slightly dry.
- 6 enjoy your starched clothes!
Total Time: 3 hrs
Preparation Time: 3 hrs
Ingredients
- 6 ounces simple syrup (mix equal parts hot water and sugar, let cool)
- 6 ounces brandy
- 6 ounces rum ( or dark)
- 3 1/2 cups red wine
- 1 cup orange juice
- ice
- sliced fruit (optional)
Recipe
- 1 mix all ingredients, and ice plus your choice of seasonal fruits (melon, pineapple, and orange is good).
- 2 let sit for a few hours in the fridge before serving, that way, the flavors mix together.
- 3 serve and enjoy!
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 (14 ounce) package johnsonville polish kielbasa
- 2 (16 ounce) packages frozen potato pierogies
- 1 large onion, thinly sliced
- 2 tablespoons butter
- chopped fresh parsley
Recipe
- 1 on a cutting board, cut sausage links into 1-inch pieces; set aside.
- 2 in a dutch oven, cook pierogies according to package directions.
- 3 drain and keep warm.
- 4 in a large skillet, melt butter and sauté onion until tender, about 5 minutes.
- 5 add sausage, continue to cook and stir until sausage is heated through and brown.
- 6 stir in prepared pierogies.
- 7 sprinkle with parsley, if desired.
- 8 serve.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1 1/4 cups diced tomatoes
- 1/2 cup finely diced shallot
- 5 tablespoons olive oil
- 1 tablespoon fresh basil, chiffonade
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Recipe
- 1 combine all ingredients.
- 2 cover and let stand at room temperature for at least 1 hour.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 8
- 4 large hass avocadoes, ripened
- 2 roma tomatoes, diced with seeds removed
- 1/2 of a red onion, small dice
- 1/4 cup cilantro, leafs rough chop
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 1/4 teaspoons dried ancho chile powder
- 1 teaspoon smoked sea salt (or regular)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Recipe
- 1 cut avocados in half all the way around, length wise. (use the tip of a sharp knife to pull out the seed).
- 2 use a spoon to gently scoop out the avocado.
- 3 dice the avocado in large chunks and add to a bowl.
- 4 add the remaining ingredients and toss without completely mashing the avocado.
- 5 serve with chips or as a condiment.
Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
- 1 1/2 cups water (105 f to 115 f)
- 2 (1/4 ounce) packages dry yeast
- 1 teaspoon sugar
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 4 cups flour (approx)
Recipe
- 1 coat a large bowl with teaspoon of olive oil and set aside.
- 2 stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- 3 place three cups of flour in large bowl and mix in salt.
- 4 place one cup of flour on work surface.
- 5 mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- 6 stir until as combined as possible.
- 7 turn out onto floured surface.
- 8 with well floured hands, knead dough to work in the cup of flour on the board.
- 9 continue kneading until nice, smooth dough-ball is formed.
- 10 place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- 11 dough should double (at least).
- 12 use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
- 13 bake on pizza stone or ceramic tile at 425 f for approx 15 minutes.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 tablespoon apple cider vinegar
- 1 sprig rosemary
- 1/4 cup full-fat yogurt
- 1/4 cup nutritional yeast
Recipe
- 1 let the rosemary steep into the apple cider vinegar overnight. discard the rosemary sprig afterwards.
- 2 when you are ready, mix up the vinegar with the yogurt and the yeast and apply a thin layer to skin.
- 3 let set for 15 minutes then rinse with warm water.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 4 stalks rhubarb, ends and leaves trimmed
- 1/4 cup water
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup light-colored honey
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
- 2 cups greek yogurt or 4 cups regular yogurt, drained overnight and refrigerated
- 1/2 cup pistachios, coarsely chopped
Recipe
- 1 cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
- 2 cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
- 3 when the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
- 4 break up any large pieces of rhubarb.
- 5 continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
- 6 remove from the heat and stir in the honey and vanilla extract.
- 7 let cool.
- 8 add the rose water.
- 9 to serve:.
- 10 put 1/2 cup of greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
- 11 scatter a few tablespoons of pistachios over the top.
Total Time: 1 hr 45 mins
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 8
- 4 lbs polish sausage, fresh if possible
- 1/2 lb bacon
- 1 small yellow onion
- 2 (27 ounce) jars sauerkraut
- 1/2 cup brown sugar
- 3/4 cup water
Recipe
- 1 preheat oven to 325 degrees fahrenheit.
- 2 bring sausage to boil and simmer 15 minutes; drain and set aside.
- 3 cut bacon into small pieces.
- 4 begin browning, then add diced onion.
- 5 saute together until bacon is almost crisp.
- 6 drain mixture, reserving bacon grease.
- 7 drain sauerkraut (do not rinse).
- 8 add sauerkraut and brown sugar to bacon mixture.
- 9 mix in about 2 tablespoons reserved bacon grease and water.
- 10 place in large casserole dish.
- 11 cut polish sausage into 3" pieces and place on top of sauerkraut.
- 12 cover and bake at 325 degrees fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
- 13 finish baking; remove from oven.
- 14 taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (note: in the old days, busia (grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. it was probably to stretch the quantity, but i don't do it anymore!).
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- 6 cups sliced rhubarb, cut into 1/2 inch pieces
- 4 cups granulated sugar
- 1 (6 ounce) box cherry gelatin
- 1 (21 ounce) can cherry pie filling
Recipe
- 1 in a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2 cover the bowl, and place it in the refrigerator overnight.
- 3 the next morning, place the rhubarb mixture in a large kettle.
- 4 cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- 5 remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- 6 add the can of pie filling, and stir thoroughly until mixed through.
- 7 return the kettle to the stove. start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- 8 remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- 9 cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 7 tablespoons brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon liquid smoke
- 1 tablespoon molasses
Recipe
- 1 in a medium saucepan, combine all ingredients. bring mixture to a boil, reduce heat to simmer. cook uncovered, stirring frequently for about 1 hour.
Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs
Ingredients
- Servings: 18
- 1/2 cup sugar
- 1/2 cup triple sec (or other orange liqueur)
- 1/2 cup brandy
- 2 (750 ml) bottles dry wine
- 1 (750 ml) bottle club soda, chilled
- 1 cup honeydew melon, balls,or chunks
- 1 cup cantaloupe ball, or chunks
- 1/2 cup lemon slice, thinly sliced
- 1/2 cup lime slice, thinly sliced
- 1/2 cup orange slice, thinly sliced
- 1 cup strawberry, whole (no leaves)
- 15 ice cubes
- 750 ml dry red wine
- 6 orange slices, thickly sliced
- 6 lemon slices, thickly sliced
- 2 tablespoons triple sec (orange liqueur)
- 2 tablespoons brandy
- 1 tablespoon sugar
- 750 ml club soda, chilled
- 30 ice cubes
Recipe
- 1 summer sangria.
- 2 in a large chilled pitcher, combine the sugar, orange liqueur, brandy and wine.
- 3 cover and refrigerate for 2 1/2 hours.
- 4 when ready to serve slowly stir in club soda to taste.
- 5 add all the fruit and ice cubes and enjoy.
- 6 classic sangria.
- 7 in a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
- 8 cover and refrigerate for 1 1/2 hours.
- 9 before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Total Time: 1 hr 8 mins
Preparation Time: 8 mins
Cook Time: 1 hr
Ingredients
- 1 pint fresh blueberries
- 1 pint fresh strawberries, cut up
- 1/4 cup sugar
- 2 tablespoons finely chopped onions
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 2 drops hot pepper sauce
- 1/4 cup sliced almonds
Recipe
- 1 combine first 7 ingredients.
- 2 cover and chill for 1 hour.
- 3 before serving, add almonds.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons lemon zest, finely grated
- 1 pinch salt
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, room temperature
Recipe
- 1 in a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
- 2 add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
- 3 cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
- 4 remove pan from heat & add lemon juice & butter, stirring to blend.
- 5 pour through a strainer into a large serving bowl or 4 individual serving dishes.
- 6 let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
- 7 serve chilled & enjoy!
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 1 cup sugar
- 1/2 cup flour
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 unbaked pie shell
- 2 -3 cups icey cold diced rhubarb
Recipe
- 1 pre-heat oven @ 400 degrees.
- 2 stir the 1st 4 ingredients until mixed well.
- 3 pour into unbaked pie shell.
- 4 sprinkle the cold diced rhubarb on top of the batter.
- 5 bake @ 400 degrees for 20 minutes and then decrease the temperature to 375 degrees for another 20 minutes until the filling is more set.
- 6 chill & enjoy!
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 8
- 2 tablespoons cornstarch
- 1 cup sugar
- 1/8 teaspoon salt
- 2 cups hot milk
- 2 eggs, separated and well beaten
- 1 quart half-and-half
- 2 teaspoons vanilla extract
- 4 cups ripe papayas, mashed
Recipe
- 1 combine dry ingredients.
- 2 gradually add milk, while stirring.
- 3 cook in double boiler for 10 minutes stirring occasionally.
- 4 add the egg yolks very gradually while stirring, cooking until it coats the spoon.
- 5 cool.
- 6 add cream, egg whites, and vanilla.
- 7 strain out any lumps.
- 8 chill according to your ice cream-maker instructions.
- 9 half-way through chilling, add mashed papaya.
- 10 finsh chilling per instructions.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 3/4 cup water
- 3 tablespoons sugar
- 1 teaspoon vinegar
- 1/2 cup cornstarch (in uk and europe) or 1/2 cup cornflour (in uk and europe)
- 3/4 cup cold water
Recipe
- 1 mix water, sugar, and vinegar in small saucepan. bring to a rolling boil.
- 2 separate bowl: mix cornstarch and cold water.
- 3 water mix to very low heat.
- 4 add cornstarch mixture slowly to first mixture. stir constantly for about 2 minutes (keep an eye on it -- you know how corn starch is).
- 5 take off heat and let cool. ready to use warm for paper mache but let sit til cool if using in glue bottle etc -- .
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
- Servings: 6
- 4 cups plum tomatoes
- red wine vinegar
- salt and pepper
- 1 tablespoon maple wood chips
Recipe
- 1 cut the tomatoes in half, placing cut side up on the smoker rack.
- 2 sprinkle the exposed half with red wine vinegar, salt and pepper.
- 3 smoke for 12 minutes over medium-low heat using maple wood chips.
- 4 remove from heat and leave the lid closed for another 3 minutes.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1 (46 ounce) container splenda-sweetened red fruit punch, chilled (hawaiian punch or hi-c is great!)
- 0.5 (6 ounce) can frozen lemonade concentrate, slightly thawed
- 1 (24 ounce) bottle grape juice
- 1 lemon, sliced
Recipe
- 1 in very large pitcher, combine punch and lemonade concentrate; stir until dissolved.
- 2 add grape juice and chill until ready to serve.
- 3 pour into a large ice-filled container and put the lemon slices inches
- 4 keep in the cooler if transporting to the hot beach!
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 2 quarts popped popcorn (freshly popped without butter)
- 1 1/2 cups pecan halves
- 1/2 cup almonds
- 1 1/3 cups sugar
- 1 cup butter (2 sticks)
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
Recipe
- 1 line a large (17-by-12-inch), rimmed baking pan with foil and spray lightly with cooking spray; set aside. spray a large bowl (not plastic) with cooking spray and place popcorn and nuts in it.
- 2 in a medium saucepan, combine sugar, butter and corn syrup. bring to a boil over medium heat, stirring constantly. clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 f (about 15 minutes). remove candy thermometer and stir in vanilla.
- 3 pour mixture over popcorn and stir to coat well.
- 4 spread popcorn mixture in an even layer into prepared baking pan. sprinkle with sea salt. let cool completely before breaking into pieces to serve. store in an airtight container.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- 2 cups pears
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1/2 cup butter, divided in half and melted
- 2 pie crusts
- additional sugar, to sprinkle on top of pie
Recipe
- 1 combine pears, sugar, flour, vanilla, and 1/2 stick melted butter.
- 2 pour in one pie shell.
- 3 cover with the other pie shell.
- 4 sprinkle with sugar and remaining 1/2 stick melted butter.
- 5 bake at 400 degrees for 45 minutes.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 3
- 1 mango, cubed
- 1 large carrot, grated
- 1/4 small red onion, small diced
- 1/4 red bell pepper, small diced
- 9 romaine lettuce leaves, large
- 1 1/2 cups greek honey yogurt
Recipe
- 1 combine first four ingredients (mango through red bell pepper) in a medium bowl. mix to combine.
- 2 drop a couple of tablespoons of greek honey yogurt on a romaine leaf and spread out. top with mango-veggie mixture. serve and enjoy. great for a summer lunch or picnic.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1/2 cup mayonnaise (use vegan mayo to make this sauce vegan)
- 2 tablespoons sriracha sauce
- 1/4 teaspoon toasted sesame oil
Recipe
- 1 in a bowl, mix all ingredients together.
- 2 use for sushi, and everything else you can think of. adding a touch of agave syrup or honey will make this into a whole other sauce, which is good too! enjoy.
Total Time: 2 hrs 45 mins
Preparation Time: 15 mins
Cook Time: 2 hrs 30 mins
Ingredients
- 2 papayas
- 1/2 cup sugar
- 2 1/2 tablespoons lemon juice, fresh
- 1 cup heavy cream
Recipe
- 1 halve papayas, scrape out seeds and peel and dice the fruit. force the diced fruit through a sieve or food mill (or whiz in blender for 30 seconds).
- 2 mix in the sugar, lemon juice and cream.
- 3 pour mixture into 8x13-inch pan and freeze quickly with your temperature control turned to it's coldest setting.
- 4 stir mixture twice during freezing.
- 5 when firm, reduce temperature control to normal setting and allow ice cream to sit in the freezer for an hour before serving.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 4
- 1 papaya
- 1 lime
- 4 tablespoons port wine or 4 tablespoons madeira wine
Recipe
- 1 slice the papaya into 12 slices. slice the lime into quarters.
- 2 arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each.
- 3 sprinkle port wine over the to[ of each plate, or serve it on the side.
Total Time: 24 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 24 hrs
Ingredients
- 1 grapefruit
- 1 tablespoon ground allspice
- 1/2 tablespoon citric acid, crystals
Recipe
- 1 peel the grapefruit as thinly as possible, then scrape away all the parts. dry the peel overnight near a source of heat.
- 2 grind the peel in a coffee grinder or spice mill, then combine it with the other ingredients.
- 3 put the mixture into a well sealed bottle and shake well to mix.
- 4 store in a dry place.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- 1 small papaya, ripe (you will need 1/2 cup )
- 2 tablespoons honey, preferably raw
Recipe
- 1 peel and cut up papaya.using a fork mash the papaya up very well.measure out 1/2 cup and mix with the honey.
- 2 spread the mixture all over your face and neck.
- 3 leave the mask on at least 30 minutes and up to 2 hours.the longer you leave it on the better the results.
- 4 you may want to lean your head back slightly for the 1st 10 minutes as this is a very drippy mask.
- 5 rinse off with warm water and pat your face dry.if your skin looks a little orange you haven't got all the dried juice off-rinse again. .use 1 -2 times a week .
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 6
- 2 cups rhubarb, 1 inch pieces
- 1 cup sugar
- 2 eggs
- 3/4 cup cream
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 unbaked pie shell
Recipe
- 1 combine rhubarb, sugar, eggs, cream, flour, and salt.
- 2 place mixture in unbaked pie shell.
- 3 bake in hot oven 425 degrees fahrenheit for 15 minutes.
- 4 cover with a pie shell.
- 5 bake at 350 degrees fahrenheit until custard is set and firm, 20 minutes.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 1/4 cup stone ground mustard
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 4 (10 inch) flour tortillas
- 12 ounces thinly sliced smoked turkey
- 8 turkey bacon, slices cooked and crumbled
- 2 cups loosely packed baby spinach or 2 cups arugula leaves
Recipe
- 1 in a small bowl, whisk together mustard, honey and vinegar.
- 2 place tortillas on a work surface.
- 3 spread honey mustard mixture equally in center of each tortilla.
- 4 top with turkey, bacon and spinach.
- 5 fold both edges over filling.
- 6 roll up and serve immediately or wrap in parchment paper and refrigerate for 30 minutes.
- 7 cut in half and serve immediately.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 1 lb turnip greens, stems removed and leaves cut into shreds
- 3 slices center-cut bacon
- 1 cup onion, chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon cider vinegar
- hot sauce, to taste (such as tabasco)
- salt & freshly ground black pepper
Recipe
- 1 heat a quart of salted water to boiling in a saucepan. cook greens until just tender, about 5 minutes; drain.
- 2 in a skillet cook bacon. remove and drain on paper toweling.
- 3 add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. add the greens and toss. stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
- 4 crumble bacon and sprinkle over top. add a couple of dashed of hot sauce. season with salt and pepper to taste and serve.
Total Time: 1 hr 40 mins
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 6 yellow onions, unpeeled
- kosher salt
- 1/2 cup balsamic vinegar
- freshly ground sea salt, preferably gray salt
- fresh ground black pepper
Recipe
- 1 preheat oven to 350°f.
- 2 cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
- 3 pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them.
- 4 arrange the onions, stem end up, on top of the salt.
- 5 roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
- 6 meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. remove pan from heat.
- 7 take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
- 8 carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
- 9 arrange the split onions, cut side up, on a platter. drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
- 10 serve warm.
Total Time: 3 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 3 hrs
Ingredients
- Servings: 2
- 16 ounces bitter lemon soda or 16 ounces lime soda
- 1/2 cup lime juice
- 4 teaspoons sugar
- margarita salt
- lime slice
- 2 scoops ice
Recipe
- 1 pour soda into ice cube trays and freeze solid.
- 2 place in blender.
- 3 add lime juice and sugar.
- 4 mix.
- 5 rub lime juice around rim of margarita glass and dip in salt.
- 6 serve over crushed ice or mix with ice in blender.
- 7 garnish with lime slice.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- 1 3/4 cups sugar
- 1 (12 ounce) can evaporated milk
- 3/4 cup heavy cream
- 3/4 cup light corn syrup
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon coarse sea salt
- oil or cooking spray
Recipe
- 1 in a medium, heavy bottomed saucepan, bring sugar, evaporated milk and heavy cream to a boil over medium heat. add corn syrup and continue cooking until mixture reaches 230 degrees on a candy thermometer.
- 2 add butter, vanilla; cook, stirring constantly, until caramel reaches 240 degrees. remove from heat, stir in salt; pour into a lightly oiled 13x9-inch baking dish (parchment paper in pan helps).
- 3 let cool at least 1 hour. invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. caramels can be wrapped in waxed or parchment paper or cellophane. (to serve candy-store style, wrap individual pieces in parchment paper and secure ends with a twist.) store airtight at cool room temperature (around 65) or in the refrigerator; will keep up to 3 weeks.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 1
- 4 large prawns
- flour
- 1 tablespoon butter
- 1 tablespoon brandy
- 1 tablespoon amaretto
- 1 dash dry wine
- 1 teaspoon orange juice
- 1/8 teaspoon orange zest
- 1 tablespoon whipping cream
- 1 teaspoon chopped parsley
Recipe
- 1 coat prawns with flour. melt butter in small skillet. add prawns and saute until browned on both sides. remove from pan and add brnady, amaretto, wine, orange juice and peel. cook stirring until liquid is shiny and reduced. add cream to sauce, heat until sauce is slightly thickened. add back prawns, sprinkle with parsley.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh dill
- 1/2 teaspoon fresh ground pepper
- 4 ounces thinly sliced smoked trout
- 20 thin whole grain crackers
Recipe
- 1 combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
- 2 divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
- 2 medium eggplants
- 1/2 cup olive oil
- 2 small onions, diced
- 3 tablespoons tomato sauce
- 2 celery ribs, diced
- 1/4 cup capers
- 6 pitted green olives, chopped
- 6 pitted black olives, chopped
- 2 tablespoons sugar
- 2 tablespoons wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Recipe
- 1 peel and dice eggplant; heat oil in a pan over medium-high heat; stir/saute eggplant for about 5 minutes; remove eggplant from pan and set aside.
- 2 add onion to pan; stir/saute for 5 minutes or until tender; add in tomato sauce and celery; stir/saute for 5 minutes or until celery is tender.
- 3 return the eggplant to the pan; stir in capers and the remaining ingredients; lower heat and simmer, stirring frequently, for 20 minutes; adjust seasoning to taste.
- 4 let cool 1 hour.
- 5 serve with crostini.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 2
- 2 cups ripe papayas, peeled, seeded, and cut into 1-inch cubes
- 1/2 cup soy yogurt (or vanilla coconut yogurt, or use dairy yogurt if you like)
- 2 tablespoons lime juice
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 pinch salt
- 1 cup ice cube
Recipe
- 1 mix papaya, yogurt, lime juice, orange juice, honey, and salt in blender until smooth.
- 2 add ice to blender and blend until smooth. lassi should be thick.
- 3 pour into 2 glasses and enjoy.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- 1 lb firm ripe fresh papaya, peeled,seeded and cut into 1/2-inch cubes (about 3 cups)
- 1 1/2 lbs firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
- 3 cups sugar
- 3 tablespoons fresh lime juice
Recipe
- 1 combine all ingredients in saucepan.
- 2 bring to boil over moderate heat, stirring frequently.
- 3 reduce heat.
- 4 simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
- 5 spoon jam into hot sterilized canning jars.
- 6 fill jar to within 0.125 in from top.
- 7 seal quickly and tightly.
Total Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 12
- 6 eggs
- 3/4 cup sugar
- 1 pint whipping cream
- 1 pint whole milk
- 1 pint bourbon
- 1 ounce rum
- nutmeg
Recipe
- 1 separate eggs and beat both whites and yolks.
- 2 add 1/2 c sugar to yolks while beating.
- 3 thoroughly clean beater after beating yolks.
- 4 add 1/ c sugar to whites once they form stiff peaks.
- 5 thoroughly clean beater after beating whites.
- 6 beat 1 pint whipping cream to soft peaks.
- 7 fold blended yolks, milk, bourbon and rum into the whipped cream. once combined, fold in egg whites. sprinkle nutmeg over the top.
Total Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 (1 lb) bag baby carrots
- 1/4 cup your favorite brand catalina dressing
- 2 tablespoons toasted slivered almonds
- 1 teaspoon dried tarragon
Recipe
- 1 place carrots in a large saucepan, add catalina dressing, and toss to coat.
- 2 cover, and cook for 10-15 minutes, stirring occasionally.
- 3 remove from heat, and stir in almonds and tarragon.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- 1 pie shell
- 3 eggs, beaten
- 1/2 cup milk
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons flour
- 2 cups rhubarb, diced
Recipe
- 1 place the diced rhubarb in the prepared pie shell.
- 2 in a large bowl, mix beaten eggs, milk and extract until well blended.
- 3 add sugar and flour to the mixture.
- 4 pour mixture over the rhubarb in the pie shell.
- 5 bake at 450 degrees for 10 minutes. then reduce heat to 325 degrees and bake for another 30 minutes or until set.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 1 cup papaya, ripe,diced,mashed well
- 1 cup plain yogurt
- 2 cups chilled water
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 -5 sprigs mint
- ice cube
Recipe
- 1 beat or blend yogurt, then add water and beat or blend again.
- 2 add mashed papaya with all the seasonings.
- 3 beat or blend again.
- 4 pour in individual glasses.
- 5 garnish with mint and serve cold.
- 6 if you want to make sweet papaya lassi, then omit salt, lime juice and pepper.
- 7 add 2 tbsps sugar instead and flavour with rose water.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 1 cup fresh seedless grapes, halved
- 1 cup fresh whole blueberries
- 1 cup fresh strawberries, halved
- 1 cup fresh peach, cut in bite-sized pieces
- 1 cup firmly packed brown sugar
- 2 cups sour cream
Recipe
- 1 in 9x12-inch glass dish, combine fruit and mix well.
- 2 sprinkle brown sugar over the fruit.
- 3 top with sour cream.
- 4 cover with plastic wrap; refrigerate 3 to 4 hours.
- 5 the sour cream will seep through the brown sugar to the fruit.
- 6 to serve: gently stir the fruit; spoon into sherbet glasses.
- 7 tip: any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc.
- 8 however, fresh peaches, fresh grapes, and fresh blueberries are a necessity.
- 9 frozen or canned fruits are not recommended.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 cup diet sierra mist
- 1 cup frozen mixed fruit (smoothie blend with pineapple, mango and strawberries)
Recipe
- 1 place both ingredients into a blender or use a hand held blender and mix together until smooth.
- 2 drink and enjoy immediately!
Total Time: 8 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 8 hrs
Ingredients
- Servings: 4
- 3 -4 lbs roast (i use chuck)
- 2 -3 cups uncooked pinto beans (i use 3)
- 1 cup diced tomato (could use rotel tomatoes)
- 1 cup chopped canned green chili (i use mild)
- 1 (8 ounce) can tomato sauce
- 1 medium diced onion
- salt and black pepper, to your taste
Recipe
- 1 place roast in crockpot and pour beans on top of roast.
- 2 pour tomatoes, sauce and chilies on top of beans.
- 3 place diced onions on top.
- 4 add enough water to cover all and salt& pepper.
- 5 put on the lid and cook in crockpot at least 7-8hrs, until roast is tender and beans done.
- 6 i never stir it during the cooking time.
- 7 note: this may be cooked in the oven at 250 degrees for 12 hrs.
- 8 perfect to cook overnite!
- 9 also, i soak the beans overnite or several hours before cooking in cold water.
Total Time: 1 hr 20 mins
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ingredients
- 1 vanilla bean
- 4 cups heavy cream
- 8 egg yolks
- 3/4 cup sugar
- 3 papayas
- 4 tablespoons brown sugar
- berries and banana leaf (to garnish)
Recipe
- 1 slice the vanilla bean in half and place with cream in a saucepan. bring to a boil, then immediately turn the burner off. beat the egg yolks and sugar together in a stainless steel bowl until light in color. remove the vanilla bean. pour the hot cream mixture slowly into the egg mixture, stirring constantly. peel, seed and dice 1 papaya and add to the cream mixture. place the mixture in an 8 x 8 inch glass baking dish and bake for 70 minutes in a 300f oven in a water bath; place the dish in a larger pan that is 3/4 filled with hot water until it is almost set; it should be firm, like a custard. after the mixture is baked, cool and then chill in the refrigerator for 2 to 3 hours. when ready to serve, cut the remaining 2 papayas in half and remove the seeds. spoon the mixture into the halved papayas, place the brown sugar on top and broil until the sugar is caramelized. garnish with berries and banana leaves.
Total Time: 24 hrs 20 mins
Preparation Time: 24 hrs
Cook Time: 20 mins
Ingredients
- Servings: 10
- 1/4 cup cold water
- 4 teaspoons unflavored gelatin
- 4 cups whipping cream
- 1 cup sugar
- 1 tablespoon orange blossom honey
- 1/4 teaspoon vanilla extract
- 1 tablespoon vin santo or 1 tablespoon muscat wine or 1 tablespoon cream sherry
- 2 cups pine nuts (about 9 ounces)
- pine nuts
- 1 lb fresh strawberries, hulled, quartered (about 4 cups)
- 1/3 cup sugar
- 2 tablespoons vin santo or 2 tablespoons muscat wine or 2 tablespoons cream sherry
- 1/4 teaspoon vanilla extract
- 1/4 teaspoonlemon, rind , packed, grated
Recipe
- 1 pour 1/4 cup water into metal bowl; sprinkle gelatin over.
- 2 let stand until gelatin softens, about 10 minutes.
- 3 set bowl in saucepan of simmering water.
- 4 stir just until gelatin dissolves, about 1 minute.
- 5 combine cream, sugar, honey and vanilla in heavy large saucepan.
- 6 bring to boil, stirring until sugar dissolves.
- 7 remove from heat.
- 8 add gelatin mixture and vin santo; whisk until well blended.
- 9 divide 2 cups pine nuts among ten 3/4-cup custard cups.
- 10 divide cream mixture among cups.
- 11 chill overnight.
- 12 set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
- 13 run small knife between panna cotta and custard cups.
- 14 invert panna cotta onto plates.
- 15 spoon sauce over.
- 16 sprinkle with additional pine nuts; serve.
- 17 --------strawberryvin santo sauce----------.
- 18 puree 1 pound strawberries in processor.
- 19 transfer puree to heavy large saucepan.
- 20 mix in sugar, vin santo, vanilla extract and grated lemon peel.
- 21 simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
- 22 cool.
- 23 (sauce can be prepared 2 days ahead. cover and refrigerate.)*vin santo is an italian dessert wine sold at some liquor stores and some specialty foods stores.
- 24 makes 2 cups.
Total Time: 14 mins
Preparation Time: 1 min
Cook Time: 13 mins
Ingredients
- Servings: 12
- 1 dozen egg
- 1 cup soy sauce
- 2 tablespoons liquid smoke
Recipe
- 1 hard boil the eggs.
- 2 let cool or run under water to cool then peel.
- 3 add eggs and soy sauce and liquid smoke together in shallow container. cover and refrigerate.
- 4 rotate eggs occasionally till all sides brown.
- 5 enjoy.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon minced fresh rosemary leaf
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup marsala wine (or wine)
- 4 teaspoons capers
- 4 pieces aluminum foil
Recipe
- 1 brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
- 2 place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- 3 top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. wrap up salmon tightly in the foil packets.
- 4 place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- 5 place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. serve in the foil packets.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
- Servings: 6
- 1 cup whole milk or 1 cup low-fat milk
- 1 tablespoon unflavored gelatin
- 3 cups heavy whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- 1 pinch salt
- 2 cups assorted fresh berries
Recipe
- 1 place the milk in a small bowl. sprinkle the gelatin over. let stand for 3 to 5 minutes to soften the gelatin.
- 2 pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
- 3 add the cream, honey, sugar, and salt. stir until the sugar dissolves, 5 to 7 minutes. remove from the heat.
- 4 pour into 6 wine glasses so that they are 1/2 full. cool slightly. refrigerate until set, at least 6 hours.
- 5 spoon the berries atop the panna cotta and serve.
Total Time: 9 mins
Preparation Time: 5 mins
Cook Time: 4 mins
Ingredients
- Servings: 4
- 3 cups fresh broccoli florets
- 1/4 cup butter
- 2 1/2 teaspoons lemon-pepper seasoning
Recipe
- 1 heat butter on med.
- 2 add broccoli and stir-fry for 3-4 minutes, until crisp tender.
- 3 sprinkle with lemon-pepper seasoning.
- 4 stir-fry 30 seconds more.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 3 tablespoons hoisin sauce
- 3 tablespoons pure maple syrup
- 1 tablespoon hot chinese chili sauce
- 1 teaspoon dijon mustard
- 1 teaspoon dark sesame oil
- 1 green onion, shredded in lengthwise strips (optional)
- 1 -2 lb salmon fillet, with skin on
Recipe
- 1 preheat oven to 425 degrees.
- 2 in a dish just large enough to hold salmon, whisk hoisin with maple syrup, chili sauce, dijon and sesame oil.
- 3 place salmon in mixture to marinate while oven preheats.
- 4 line a baking sheet with foil. oil the foil. place salmon on foil, skin side down. spoon any remaining maple mixture on salmon.
- 5 roast until salmon is just cooked and begins to flake, 15-18 minutes. carefully remove salmon from tray, leaving skin on foil (or keep it on if you like the skin).
- 6 sprinkle with shredded green onion if desired. slice into serving sized pieces.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- Servings: 1
- 1 ounce pomegranate juice, well chilled
- 3 ounces champagne, well chilled
- pomegranate seeds (optional)
Recipe
- 1 to a chilled champagne flute add 1 ounce pomegranate juice.
- 2 tilt flute and very gently pour champagne down side of flute so as to not break the bubbles.
- 3 enjoy while still chilled and bubbly.
Total Time: 6 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 6 hrs
Ingredients
- 1 1/2 cups whole milk
- 4 teaspoons unflavored gelatin
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 3 cups raspberries
- 1/4 cup confectioners' sugar
- 1 teaspoon lemon juice
Recipe
- 1 grease 6-6oz ramekins and place on baking sheet.
- 2 pour 1/3 of the milk in pan and sprinkle in the gelatin.
- 3 let sit until gelatin softens and swells, about 3 min.
- 4 add the remaining milk and sugar and place over medium heat.
- 5 cook, stirring constantly, until sugar and gelatin dissolves.
- 6 do not boil.
- 7 remove from heat and gently stir in cream and vanilla until blended.
- 8 divide mixture into ramekins.
- 9 cover and refrigerate for at least 6 hours or up to overnite.
- 10 carefully remove custards and serve with topping.
- 11 for topping.
- 12 in a food processor combine raspberries and sugar.
- 13 pulse until berries are pureed.
- 14 then press the puree thru a sieve to extract the juice.
- 15 stir in lemon juice and add more sugar if needed.
- 16 pour over custards and garnish with raspberries or sliced strawberries.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- 8 ounces prawns, peeled and deveined
- 1 ounce dried mushroom (soaked in hot water for 30 minutes)
- 2 tablespoons peanut oil
- 4 green onions, finely shredded
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sherry wine
- 2 teaspoons sesame oil
- 6 eggs, beaten
Recipe
- 1 squeeze liquid from mushrooms. remove and discard stems and finely shred the caps into thin strips. heat a wok over high heat until it is hot. add the oil and, when it is very hot and slightly smoking, add the prawns and stir-fry for 2 minutes. with a slotted spoon, remove the prawns and set aside. then add the mushrooms and green onions and stir-fry for 3 minutes. add the soy sauce, salt, pepper, sherry and sesame oil. stir-fry 1 minute more. now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly firm. return the prawns and mix well. remove to a platter and serve at once.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1/2 cup lentils
- 1 teaspoon mustard seeds
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 cup red onion, diced
- 2 tablespoons cider vinegar
- 1 tablespoon bacon bits
- 1 teaspoon sugar
- 1 bunch fresh spinach, cleaned &,torn
Recipe
- 1 over high heat, in a medium saucepan, combine lentils, mustard seeds,& salt w/4 cups water; bring to a boil.
- 2 reduce heat& simmer uncovered until lentils are just tender (about 20 mins.).
- 3 drain& rinse under cool water.
- 4 in a large skillet, heat oil.
- 5 saute onion until soft (3-5 mins.).
- 6 stir in lentils, vinegar, bacon bits,& sugar.
- 7 cook, stirring often, until heated through (5 mins.) stir in spinach& cook, covered, until spinach starts to wilt (2-3 mins.).
- 8 drain liquid& serve.
