Holly's Sweet Pickles

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• 1 cup pickling lime
• 1/2 quart water
• 4 quarts water
• 4 1/2 lbs cucumbers
• 4 cups vinegar
• 2 cups water
• 6 1/2 cups sugar
• 1 teaspoon pickling salt
• pickling spices

Recipe

• 1 in an enamel or stainless steel pan shake together lime and 1/2 quart water. pour into pan. add 4 quarts water. scrub and slice cucumbers and add to pan. soak overnight.
• 2 next day rinse till water isn't cloudy.
• 3 let cucumbers soak in cold water 1 hour. rinse again.
• 4 in big kettle add the other 5 ingredients.
• 5 let mixture come to a boil. boil hard 15 minutes. put into jars add 1/8 t alum to each quart. process 10 minutes. you can also use the water bath method on these.

Yam And Marshmallow Casserole

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

Ingredients

• 1 large yam
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 big splash whipping cream
• about 15 marshmallows, halved (number depending on width of dish)

Recipe

• 1 wash and bake your yam.
• 2 mash with a hand mixer or potato masher.
• 3 add butter, sugar, and cream.
• 4 mix.
• 5 place in a small casserole dish.
• 6 top with marshmallows.
• 7 broil for about 5-10 minutes or until the marshmallows are golden brown.
• 8 enjoy!

Tasty Cheesy Tomato Sauce Snack

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• 1 cup marinara sauce
• 1/2 cup cheese (preferably mozzerella, monterey jack or parmesan)
• 1/4 cup red onion, chopped (optional)

Recipe

• 1 in a medium saucepan, heat up the marinara on medium.
• 2 then add cheese and onions.
• 3 stir until cheese is melted and sauce looks creamier.
• 4 enjoy. :).

Tsr Version Of Houston's Honey Lime Vinaigrette By Todd Wilbur

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1 tablespoon chopped fresh cilantro
• 2 1/2 teaspoons fresh lime juice
• 1 teaspoon sesame oil
• 1 1/2 teaspoons minced red bell peppers
• 1 teaspoon minced onion
• 1/4 teaspoon fresh ground black pepper
• salt

Recipe

• 1 combine all ingredients in a small glass or ceramic bowl, mix well.
• 2 heat dressing in microwave on high power from 1 to 1-1/2 minutes, or until mixture begins to bubble.
• 3 remove from microwave and whisk for 1 minute- this emulsifies the dressing and it should thicken as it cools.
• 4 cover and chill for two hours before serving.

Spinach And Mushrooms With Truffle Oil

Total Time: 21 mins Preparation Time: 5 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 10 ounces mushrooms
• 1 large shallot, chopped
• 14 ounces spinach leaves
• 2 tablespoons truffle oil (can be found at trader joe's)

Recipe

• 1 melt butter in large nonstick skillet over medium high heat.
• 2 add mushrooms and saute until brown and liquid evaporates, about 8 minutes.
• 3 add shallot and saute 2 minutes.
• 4 add spinach 1/3 at a time and allow each batch to wilt slightly before adding the next batch, about 2 minutes per batch.
• 5 when all spinach is wilted and heated through, stir in truffle oil and season with salt & pepper.

Slow-cooker Veggie Chili

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

Ingredients

• Servings: 15
• 2 large carrots, diced (1 cup)
• 2 celery ribs, diced (1/2 cup)
• 1 medium sweet onion, diced
• vegetable oil cooking spray
• 2 (8 ounce) packages sliced fresh mushrooms
• 1 large zucchini, chopped (1 1/2 cups)
• 1 yellow squash, chopped (1 cup)
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1 teaspoon seasoned pepper
• 1 (8 ounce) can tomato sauce
• 3 cups tomato juice
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 4 (15 ounce) cans pinto beans, black beans, great northern beans or 4 (15 ounce) cans kidney beans, rinsed and drained
• 1 cup frozen whole kernel corn

Recipe

• 1 sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. add mushrooms, zucchini, and squash; sauté 3 more minutes. add chili powder and next 2 ingredients, and sauté 5 more minutes.
• 2 stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. stir in diced tomatoes, next 2 ingredients, and carrot mixture. cover and cook on low 8 hours.

Yam Savoury Crisp

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 kg yam, cut into thin and long strips (cooked in steam with a little water)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon mustard seeds
• 2 onions
• 8 garlic cloves
• 1/2 teaspoon ginger, peeled, washed and chopped
• 2 pinches cumin seeds
• 6 pinches fenugreek seeds
• salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon rice flour

Recipe

• 1 grind the red chili, pepper, mustard, onions, garlic, ginger, cumin and fenugreek seeds, turmeric, salt and rice flour together.
• 2 apply this ground paste on the yam slices.
• 3 keep aside for at least 4 hours.
• 4 place a heavy bottomed skillet on medium flame.
• 5 heat 2 tbsp oil in it.
• 6 fry the yam slices in it.
• 7 drain on clean paper towels.
• 8 serve!

Tasty Avocado Corn Salsa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (14 1/2 ounce) can corn, drained
• 1/2 cup diced red onion
• 1/4 cup diced red bell pepper
• 1 jalapeno pepper, finely chopped
• 1 (14 1/2 ounce) can black beans, drained & rinsed
• 1 large avocado, diced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh cilantro, chopped (optional)

Recipe

• 1 in medium bowl, mix first 5 ingredients of the salsa mixture.
• 2 mix dressing ingredients in blender or food processor.
• 3 pour dressing mixture over salsa mixture and toss lightly.
• 4 just before serving, add in avocado & toss again.
• 5 serve with "scoops" chips.

Yammy Fries

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

Ingredients

• Servings: 2
• 2 yams
• 4 potatoes
• 1/2 teaspoon salt
• 2 tablespoons oil

Recipe

• 1 peel and cut potatoes and yams into wedges, toss in a bowl with salt and oil.
• 2 bake at 350° for 20 min or until golden.

Spinach And Mango Salad

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

Ingredients

• Servings: 4
• 3/4 cup blanched slivered almond
• 1/4 cup red wine vinegar
• 2 tablespoons maple flavored balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons dry mustard
• 1/4 teaspoon chopped fresh tarragon
• salt & freshly ground black pepper
• 1 bunch fresh spinach, rinsed, dried and torn into bite size pieces
• 2 mangoes, peeled, seeded, and cubed

Recipe

• 1 preheat oven to 375 degrees f.
• 2 arrange almonds in a single layer on a baking sheet. bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• 3 in a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• 4 in a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. top with the toasted almonds.

Yabbie Kabobs

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

Ingredients

• 1/2 red capsicum, cut into squares
• 24 yabbies, peeled (crayfish)
• 2 slices pineapple, cut into pieces
• 1 lemon, sliced thinly
• herbs (of your choice)
• olive oil

Recipe

• 1 on a skewer place (see picture) in order; yabbie, pineapple, yabbie, lemon, capsicum, yabbie, pineapple etc.
• 2 sprinkle herbs over the kabobs and spray with olive oil.
• 3 place under a grill on medium heat for a couple minutes on each side.

Yam And Yukon Gold Potato Salad

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

Ingredients

• Servings: 12
• 2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks
• 1 1/4 cups olive oil, plus
• 2 tablespoons olive oil, divided (not extra-virgin)
• 3 lbs medium yukon gold potatoes, scrubbed but unpeeled
• 1/4 cup fresh lemon juice, plus
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons dry mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 4 celery ribs, chopped
• 4 scallions, chopped
• 1/4 cup chopped fresh mint or 1/4 cup cilantro or 1/4 cup parsley

Recipe

• 1 in a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
• 2 spread potatoes out on a rimmed baking sheet.
• 3 bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
• 4 meanwhile, place the yukon potatoes in a large dutch oven of lightly salted water; cover.
• 5 brint to a boil over high heat. lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
• 6 drain and rinse under cold water until they are cool enough to handle.
• 7 peel and cut potatoes into 1 1/2 inch chunks.
• 8 in a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
• 9 in a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
• 10 toss with about 3/4 of the vinaigrette.
• 11 cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
• 12 right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
• 13 serve cold.

Sweet And Savory Kale

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

Ingredients

• Servings: 2
• 10 ounces kale, de-stemmed and chopped
• 1 tablespoon cider vinegar
• 1/2 cup low sodium vegetable broth
• 1 1/2 teaspoons agave nectar or 1 1/2 teaspoons honey
• 1 tablespoon dijon mustard (i like grey poupon)
• 1/2 teaspoon oil (to coat pan)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup mushroom, sliced (3 to 4)
• 1/4 cup dried cranberries
• 1/3 cup sliced almonds

Recipe

• 1 remove the center stem from the kale and discard. wash and chop kale leaves and set aside. if you don't know how to remove the stems from kale, google: remove kale stems.
• 2 combine vinegar, broth, sweetener and mustard and set aside.
• 3 coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
• 4 add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. cook until the onion is soft, about 5 minutes.
• 5 add cranberries and vinegar mixture to pan and bring to a boil.
• 6 add as much kale as will fit in the pan and small amount of water if needed. cover and cook until wilted and soft. continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
• 7 cover pan and cook until kale is done, about 5 minutes.
• 8 sprinkle with sliced almonds before serving.

Sweet And Salty Kettle Corn (rachael Ray)

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

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup popcorn
• 1/4 cup sugar
• 1 teaspoon coarse salt

Recipe

• 1 in a large pot with a tight-fitting lid, heat the oil over medium-high heat.
• 2 add the popcorn.
• 3 when the oil sizzles, sprinkle the sugar over the kernels.
• 4 cover and shake the pan until the popping slows down, about 3 minutes.
• 5 remove from the heat and toss with the salt.

Yam, Celery Root & Bacon Hash

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

Ingredients

• Servings: 3
• 6 -7 pieces bacon, diced
• 1 large yam, peeled and cut into 1/2 inch cubes
• 1 celery root, peeled and cut into 1/2 inch cubes
• 1 -2 tablespoon ghee (make your own or find it here)
• 1/2 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• sea salt and pepper
• 1 -2 tablespoon fresh parsley, minced

Recipe

• 1 fill a pot with water, that is large enough to hold your yam without crowding.
• 2 add a dash of salt. bring to a boil, then add your chopped yams. cover and cook for 12 to 15 minutes, or until your yams are tender. they don’t have to be all the way cooked through, as they will cook more when you saute them. once they are cooked, drain them in a colander. try to drain as much liquid as possible.
• 3 in a large saute pan, cook your bacon pieces until crispy. use a slotted spoon and remove the cooked bacon and set aside.
• 4 using the remaining bacon grease to saute your onions. cook for about 5 minutes, until translucent. then add your celeriac. cook celeriac until soft. celeriac is a thirsty vegetable and will absorb the bacon grease. if it absorbs too much of the bacon fat, then add some ghee to the pan, so the hash doesn’t burn.
• 5 once the celeriac is soft, add yams and garlic and cook until yams brown slightly. generously season the hash with salt and pepper and gently mix in the smoked paprika and bacon.
• 6 top with chopped parsley and serve!

Yam Bisque

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

Ingredients

• Servings: 6
• 2 medium yams, peeled
• 2 medium carrots, peeled
• 2 medium cucumbers, peeled
• 2 celery ribs
• 4 large shallots, quartered
• 1/4 cup plain low-fat yogurt
• 2 1/2 cups vegetable stock (or chicken stock)
• 1 1/4 tablespoons cream of wheat (potato starch works well also)
• 10 sprigs italian parsley, leaves only
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt (optional)
• 2 tablespoons chives, minced

Recipe

• 1 using food processor or by hand, process shallots to fine-mince. place in cup and set aside.
• 2 process yams and carrots to coarse chop. set aside.
• 3 put parsley in workbowl along with cucumbers and celery. pulse 3-4 times.
• 4 heat oil in heavy-bottomed 3-qt. saucepan.
• 5 add shallots and saute over medium 1 minute. stir in curry and cook another minute.
• 6 add all the chopped vegetables and rosemary; cook 2 minutes.
• 7 pour in vinegar. cook 30 seconds, stirring.
• 8 add stock and salt(if desired). cover and cook for 30 minutes on medium-low heat.
• 9 puree in small amounts, carefully.
• 10 put back in saucepan and bring to a simmer. sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
• 11 stir in yogurt just before serving and top with chives.

Watermelon Cucumber Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 100 g feta cheese (block, not crumbled)
• 1/2 cucumber
• 1/8 watermelon
• 10 fresh mint leaves
• 1 dash salt
• 1 dash pepper

Recipe

• 1 peel, seed, and dice ingredients so that cubes of watermelon, cucumber and feta are the same size (about 2 cm). chiffonade mint leaves and sprinkle over fruit. toss lightly. sprinkle with salt and pepper. serve others before self.

Tsizzle's Homemade Chewy Brownies

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

Ingredients

• Servings: 6
• 1/3 cup dutch-processed cocoa powder
• 1 1/2 teaspoons espresso powder
• 2 ounces chopped unsweetened chocolate
• 4 1/2 tablespoons melted clarified butter
• 1 1/2 cups vegetable oil, plus
• 2 tablespoons vegetable oil
• 1/2 cup boiling water, plus
• 2 tablespoons boiling water
• 2 whole eggs, plus
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups sugar
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 6 ounces semisweet chocolate chunks

Recipe

• 1 preheat oven to 350 degrees.
• 2 dissolve cocoa powder and espresso powder in boiling water. whisk to dissolve. stir in 2 oz. unsweetened chocolate, whisk to dissolve. add melted butter and whisk. add vegetable oil and whisk. add eggs and whisk. add vanilla extract and sugar and whisk. add salt and whisk.
• 3 fold in flour with spatula, fold in semi sweet chocolate chunks.
• 4 place foil sling in 9 x 13 baking dish. spray foil with cooking spray. pour mixture into pan and place on bottom rack for 20 minutes. bang on bottom rack of oven to force air out from between brownies and foil sling. bake 10 more minutes.
• 5 let cool completely to firm up in pan before cutting. about 1 1/2 to 2 hours.

Spanish Mackerel With Almond Caper Butter

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

Ingredients

• Servings: 4
• 120 g unsalted butter, softened at room temperature
• 20 g capers, drained
• 20 g almonds, shelled
• 15 ml fresh lemon juice
• 5 g fresh parsley, chopped
• 60 g eggplants, sliced
• 60 g zucchini, sliced
• 60 g red bell peppers, cut into squares
• 60 g green bell peppers, cut into squares
• 3 pieces garlic cloves, finely chopped
• 80 g onions, finely chopped
• 20 g mushrooms, washed and chopped
• 30 ml olive oil
• 100 g tomatoes, peeled
• 5 g fresh basil, chopped
• 5 g fresh oregano, chopped
• 480 g spanish mackerel, filleted
• 30 ml olive oil
• 1/4 lemon, juice of
• salt

Recipe

• 1 in a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• 2 pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• 3 place softened butter in a bowl, and whip until pale.
• 4 chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• 5 stir with a spatula or spoon to mix thoroughly. season to taste.
• 6 roll out a sheet of cling wrap on a flat surface.
• 7 spoon out some of the butter mixture in a long line. cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• 8 secure the ends by tying in a not. refrigerate for about an hour until firm.
• 9 in a colander, place eggplant slices and toss with salt, about a tablespoon. let stand for 30 minutes to draw out all the liquids. drain.
• 10 in a sauté pan, drizzle some olive oil and heat over a medium flame.
• 11 pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• 12 in a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• 13 add peeled tomatoes and bring to a boil. lower heat and let simmer for 30-45 minutes stirring occassionally. this slowly brings out the fruit sugars.
• 14 add the fresh herbs when the tomatoes have reduced by half. season to taste.
• 15 ladle the sauce in a small baking pan. spread evenly.
• 16 now layer the vegetables in rows.
• 17 cover with parchment or wax paper and bake in oven 200c for 10-15 minutes.
• 18 place fillet in a bowl. drizzle with olive oil and lemon juice. then season with salt and pepper.
• 19 heat sauté pan over medium heat. add a little olive oil.
• 20 lay fish one side and lower heat. sear each side for one minute. fish cooks easily, so keep an eye on how long it is over the fire. a protein food, it tends to get tough the longer it stays over heat.
• 21 lay the ratatouille neatly in the center of the plate. add a bit of the tomato sauce.
• 22 place the seared tanigue on top of the ratatouille.
• 23 top with a slice of almond caper butter. you can garnish it with a chive.

Light Oriental Style Vegetables

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 tablespoons slivered almonds
• 1 (16 ounce) package frozen mixed vegetables (cauliflower, broccoli, and carrots. (cut)
• 1 stalk celery, sliced
• 1/2 cup sliced mushrooms, fresh
• 1 tablespoon reduced sodium soy sauce
• 3 tablespoons water

Recipe

• 1 brown almonds over dry high heat, shaking pan constantly until browned.
• 2 remove almonds and set aside.
• 3 add remaining ingredients to frying pan.
• 4 cover, and steam over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
• 5 top with almonds and serve.

Tsr Version Of Ihop Harvest Grain 'n Nut Pancakes By Todd Wilbur

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

Ingredients

• 3/4 cup oats
• 3/4 cup whole wheat flour
• 1/3 cup all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/3 cup whole milk
• 1/4 cup vegetable oil
• 2 eggs
• 1/4 cup granulated sugar
• 3 tablespoons blanched almonds, finely chopped
• 3 tablespoons walnuts, finely chopped

Recipe

• 1 lightly oil a skillet or griddle and preheat it to medium heat.
• 2 grind the oats in a blender or food processor until fine, like flour.
• 3 combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
• 4 in another bowl combine buttermilk, milk, oil, eggs, and granulated sugar with an electric mixer until smooth.
• 5 combine dry ingredients with wet ingredients, add nuts and mix well by hand.
• 6 ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.

Yai-yai's Moussaka

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

Ingredients

• Servings: 6
• 3 eggplants
• 3 potatoes
• olive oil
• 1 large onion
• 1 minced garlic clove
• 1 -1 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2-1 teaspoon cinnamon
• parmesan cheese (enough to sprinkle)
• feta cheese (enough to sprinkle)
• 1 -2 lb lean ground beef (preference)
• 6 -8 ounces tomato paste
• parsley (preference)
• 2 1/2 teaspoons butter
• 2 1/2 teaspoons flour
• 1 1/2 teaspoons salt
• 3 dashes nutmeg
• 3 dashes pepper
• 2 cups whole milk
• 2 eggs
• 1 egg yolk

Recipe

• 1 layers:.
• 2 preheat oven to ‘’broil’’.
• 3 wash eggplants and potatoes (peel). cut lengthwise down the middle, then into ½ inch slices.
• 4 sprinkle salt on both sides of the eggplant and potato slices.
• 5 coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).
• 6 use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (i suggest leaving a little moisture on the potatoes because they tend to dry out).
• 7 coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). flip and repeat.
• 8 coat a non-stick 9 x13-inch baking dish with olive oil.
• 9 cover the bottom with your eggplant slices (potatoes will be used later).
• 10 set oven to 350°f.
• 11 beef:.
• 12 in a saucepan, add olive oil, beef, and preferred amount of onion.
• 13 cook until beef is brown and the onion is tender.
• 14 drain excess fluid.
• 15 add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
• 16 very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).
• 17 heavy construction:.
• 18 pour enough beef mixture to cover eggplant.
• 19 layer with the potato slices.
• 20 cover with beef.
• 21 layer with eggplant slices.
• 22 make all the layers you can! have fun with it, but remember to leave enough room for the cream sauce! set aside.
• 23 cream sauce:.
• 24 melt butter in saucepan.
• 25 stir in flour, salt, nutmeg, and pepper.
• 26 remove from heat and slowly stir in milk.
• 27 return to heat until slightly thickened.
• 28 in a small bowl beat the eggs and additional yolk.
• 29 temper the eggs by adding a bit of the hot mixture (if you don’t do this the eggs will instantly cook when they are added to the mixture).
• 30 over low heat: slowly add eggs to mixture. mix well.
• 31 *** pour sauce over layers and sprinkle the cheeses.
• 32 *** bake at 350°f for 45 minutes to an hour (whenever the sauce is brown).
• 33 *** let the moussaka cool (until room temperature) before refrigeration.

Yam-pecan Recipe

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

Ingredients

• Servings: 8
• 3/4 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 5 eggs, lightly beaten
• 3 cups sifted all-purpose flour
• 3/4 teaspoon salt
• 2 1/2 teaspoons baking soda
• 3/4 cup chopped pecans
• 2 cups mashed canned louisiana yams, reserve 3/4 cup of juice for glaze
• glaze
• 1/2 cup unsalted butter
• 1 cup sugar
• 3/4 cup reserved juice from yam

Recipe

• 1 preheat oven to 350°f in a mixing bowl, using an electric mixer, cream together butter, sugar and oil. add eggs and beat until blended. in a separate bowl, mix flour with salt, baking soda and pecans, then combine with the wet ingredients. add mashed yams, incorporating thoroughly.
• 2 line the bottom of a tube pan with waxed paper and lightly grease the sides. pour in the batter and bake until a knife inserted in center comes out clean, 60 - 75 minutes.
• 3 about 15 minutes before the bread is done, melt the butter for the glaze in a small saucepan and stir in sugar and yam juice. boil until syrupy, about 5 minutes. pour glaze over the top of the bread as soon as it comes out of oven. let cool, then turn out of pan.

Tasty Cheese And Ham Fish

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

Ingredients

• Servings: 4
• 4 fish fillets, skinless
• oil, for brushing
• 4 slices ham
• 2 ounces sharp cheddar cheese, grated
• 2 scallions, sliced at an angle
• salt and pepper

Recipe

• 1 preheat the broiler to high and lightly oil a large shallow heatproof dish. arrange the fillets in the dish, slightly spaced apart, season with salt and pepper and brush them with a little oil. broil for 2 minutes.
• 2 remove the dish from the broiler, turn the fish over and top each fillet with a scrunched slice of ham. mix together the cheese and scallions, scatter over the fish.
• 3 return to the broiler for 5 minutes until the fish flakes easily when prodded with a knife.
• 4 serve with green vegetables - broccoli or stir-fried cabbage would be good.

Sweet And Sausage Stir Fry

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

Ingredients

• 1 lb reduced-fat kielbasa, cut into 1/2 slices
• 1/2 cup chopped onion
• 1 cup carrot, shredded
• 1 (8 ounce) can unsweetened pineapple chunks
• 1 tablespoon cornstarch
• 3/4 teaspoon ground ginger
• 6 tablespoons water
• 2 tablespoons reduced sodium soy sauce
• 2 cups hot cooked rice

Recipe

• 1 in a large nonstick skillet, stir fry sausage 3-4 minutes or until lightly browned.
• 2 add onions, and carrots, stir fry until crisp tender.
• 3 drain pineapple, reserving juice.add pineapple to sausage/vegetable mixture.
• 4 in a small bowl, combine cornstarch and ginger. stir in water, soy sauce, and reserved pineapple juice until smooth.
• 5 add soy sauce to skillet.
• 6 bring to a boil, cook, stirring continually for 1-2 minutes, or until sauce is thickened.
• 7 serve over cooked rice.

Cucumber-mint Yogurt Dip

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

Ingredients

• Servings: 4
• 2 (6 ounce) containers 2 percent greek yogurt (1 1/4 cups)
• 1/2 english cucumber, halved, seeded, and finely chopped
• 1/2 cup mint leaf, coarsely chopped
• 1 teaspoon wine vinegar
• coarse salt and pepper
• cut vegetables, for serving

Recipe

• 1 in a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. store in an airtight container in the refrigerator for up to three days.

Tasty Canned Corn In Less Than Five Minutes

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 5
• 1 (12 ounce) can sweetcorn
• sea salt
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter

Recipe

• 1 open can of corn and dump in microwave safe container with a lid. close the lid over the top and place the container of the corn in the microwave. follow microwaving directions off the back of the can, but cut 15 seconds off of cook time.
• 2 remove corn from microwave, may be (should be) hot. strain corn, then put the corn back in the microwave safe container.
• 3 add olive oil and butter. put back in the microwave for 15 seconds, remove, add a bit of salt, then serve.

Yang Chow Shrimp Fried Rice

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• 3 eggs
• 6 ounces roast lamb
• 4 ounces frozen shrimp
• 5 tablespoons salt & freshly ground black pepper
• 1/2 teaspoon cornstarch
• 5 tablespoons oil
• 1 medium yellow onion, diced
• 1/2 cup fresh peas
• 4 cups cooked rice

Recipe

• 1 preparation:.
• 2 lightly beat the eggs and then set it aside.
• 3 dice the barbecued lamb. rinse the shrimp under warm running water to thaw. shell, devein, and finely chop. toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).
• 4 heat the wok and add 1 tablespoon oil. when the oil is hot, add the shrimp and stir-fry until they turn pink. push the shrimp up to the side and add the roast lamb. stir-fry briefly, then remove both from the pan. clean out the pan.
• 5 heat the wok and add 2 tablespoons oil. when the oil is hot, add the onion. stir-fry until it begins to soften, then add the peas. stir-fry until the peas turn bright green and remove from the pan.
• 6 heat 2 tablespoons oil in the wok. add the cooked rice, stirring to separate the individual grains. do not let the rice brown. add the beaten egg, stirring so that all the rice grains are covered.
• 7 add the roast lamb, shrimp, onion and vegetables into the pan. mix everything together. taste and season with extra salt and pepper if desired. serve hot.

Onion Compote With Wine

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

Ingredients

• Servings: 10
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 kg onion, halved and sliced thin
• salt
• fresh ground pepper
• 2 -3 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 2/3 cup dry red wine
• 1/4 cup water

Recipe

• 1 heat oil in a large saute pan or stew pan.
• 2 add onions.
• 3 saute over medium heat, stirring often, 5 minutes.
• 4 sprinkle with salt and pepper.
• 5 cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
• 6 add 2 tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
• 7 add vinegar and bring to a boil, stirring.
• 8 add wine and bring to a boil.
• 9 add water.
• 10 cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
• 11 taste and adjust seasoning.
• 12 if you like, add remaining sugar and cook another minute, stirring.
• 13 serve hot or cold.

Tasty Buns

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

Ingredients

• Servings: 12
• 5 cups flour
• 2 packages dry yeast
• 1 cup milk
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 1 teaspoon salt

Recipe

• 1 mix 2 c flour& yeast.
• 2 in a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• 3 add all at once to flour mixture and beat till smooth.
• 4 mix in enough flour to make a soft dough (2-3 cups).
• 5 mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
• 6 shape dough into 12 slightly flat balls and place on greased baking sheet (i actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
• 7 bake in preheated 400 degree oven 12-15 minutes.

Yam Streusel Coffee Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon maple extract
• 1 cup mashed cooked yams or 1 cup sweet potato
• 1/4 cup sour cream
• 2 tablespoons fresh orange juice
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup golden raisin
• 1/2 cup packed dark brown sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 cup walnuts

Recipe

• 1 set oven to 350 degrees.
• 2 butter a tube or bundt pan.
• 3 in a large bowl, cream together butter and sugar, until fluffy.
• 4 beat in eggs, one at a time, until well mixed.
• 5 beat in vanilla, maple extract, yams, sour cream, orange juice until creamy and smooth.
• 6 in a separate bowl, stir together flour, baking powder, baking soda, cinnamon and salt.
• 7 gradually blend the flour mixture into the creamed mixture; beat until blended.
• 8 stir in raisins.
• 9 in another bowl, combine all streusel ingredients.
• 10 pour half of the cake batter into prepared baking pan, smoothing the top to make an even layer.
• 11 sprinkle half of the streusel on top of cake batter.
• 12 then remaining cake batter over the streusel mixture.
• 13 top with the remaining streusel mixture.
• 14 bake for 1 hour and 15 minutes, or until cake test done.
• 15 cool for 30 minutes before removing the cake from the pan.
• 16 serve slightly warm, or at room temperature.

Watermelon Cake

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

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package cake mix
• 1 (3 ounce) package watermelon gelatin
• 2 eggs
• 1 1/4 cups water
• 1/4 cup vegetable oil
• 2 1/2 cups prepared vanilla frosting or 2 1/2 cups cream cheese frosting, divided
• red food coloring
• green food coloring (gel)
• chocolate chips

Recipe

• 1 combine cake mix, gelatin, eggs, water and oil.
• 2 beat on low speed just until moistened.
• 3 beat on high for 2 minutes or until well blended.
• 4 pour into two greased and floured 9 inch round pans.
• 5 bake at 350 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
• 6 cool for 10 minutes;remove from pans and cool completely.
• 7 set aside 2 tablespoons frosting for decorating.
• 8 place 1 1/4 cup frosting in a bowl; tint red.
• 9 tint remaining frosting green.
• 10 place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 inch of edges.
• 11 top with second cake.
• 12 frost top with remaining red frosting to within 3/4 inch of edges.
• 13 frost sides and top edge with green frosting.
• 14 place reserved frosting in a frosting bag or plastic bag with corner cut out.
• 15 pipe around top edge of cake where green and red frosting meets.
• 16 for seeds, insert chocolate chips upside down into cake top.

Tsr Version Of P.f. Chan'gs Shrimp Dumplings By Todd Wilbur

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

Ingredients

• Servings: 2
• 1/2 cup water
• 1/4 cup soy sauce (low sodium)
• 2 tablespoons granulated sugar
• 1 tablespoon rice vinegar
• 1 tablespoon chopped green onion (green part only)
• 1/2 teaspoon chili oil
• 1/2 lb raw shrimp (peeled and deveined)
• 1 tablespoon finely minced carrot
• 1 tablespoon finely minced green onion
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 8 wonton wrappers
• 1 egg, beaten

Recipe

• 1 make dipping sauce by simmering ingredients over medium heat for a minute.
• 2 remove the sauce from the heat and sit it aside to cool.
• 3 make shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste.
• 4 add carrot, green onion, ginger, garlic, salt and sugar and pulse it to mix all ingredients.
• 5 measure a heaping tbsp of the filling into the center of the wonton wrapper.
• 6 brush beaten egg on each of the four edges, bring two oppostie corners up to meet in the middle and press together over the filling, then bring the other two corners up and pinch all the edges together making a square package with sealed edges.
• 7 repeat with the remaining ingredients and let the dumplings sit in the refrigerator for about ten minutes so that the"egg glue" sets up.
• 8 prepare the steamer with hot water.
• 9 when the water is simmering nicely, drop in the dumplings and steam for 12-15 minutes.
• 10 serve immediately if you want steamed dumplings.
• 11 to clone the pan-fried version, heat up some vegetable oil that's about 1/4 deep in a skillet over medium heat.
• 12 when the oil is hot, place the steamed dumplings with the flat side down in the oil and saute for a couple minutes or until the bottom is golden brown.
• 13 serve with the dipping sauce.

Spinach And Orange Salad

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 12 ounces baby spinach, cleaned and dried
• 1 (12 ounce) can mandarin oranges, drained
• 1/2 red onion, thinly sliced
• 1/3 cup walnut pieces, toasted
• salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon wine vinegar
• 1 tablespoon frozen orange juice concentrate
• 1 tablespoon honey

Recipe

• 1 preheat oven to 350.
• 2 toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
• 3 slice red onion; cut slices in half and separate rings.
• 4 whisk dressing ingredients together in a small bowl.
• 5 combine spinach, oranges and red onion in a large bowl.
• 6 toss with dressing and season to taste with salt and ground pepper.
• 7 sprinkle with toasted walnuts and serve.

Sweet And Herby Spaghetti Sauce

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

Ingredients

• Servings: 6
• 3 -4 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 (30 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 0.5 (28 ounce) can hunts crushed tomatoes
• 1 green pepper, diced
• 4 tablespoons brown sugar
• 2 -3 teaspoons black pepper
• 1/2 tablespoon sea salt
• 2 -3 tablespoons dried oregano
• 2 -3 tablespoons dried basil
• 1 tablespoon dried parsley
• 1/2 tablespoon garlic seasoning

Recipe

• 1 heat oil in a large skillet, add onion and garlic and saute till golden.
• 2 add to garlic and onions tomato sauce, paste, water, and crushed tomatoes and stir until blended.
• 3 add green pepper, brown sugar(dark brown sugar home-made from 3 tbls. molasses and 1 cup sugar tastes great in this sauce),pepper, salt, oregano, basil, parsley, and garlic seasoning.
• 4 stir until seasonings are blended and simmer on med-low heat covered 45 min stirring occasionally.
• 5 have a taste and add more seasonings if you desire.

Three Chocolate Cake

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

Ingredients

• 1 (18 1/2 ounce) package devil's food cake mix
• 1 (4 1/8 ounce) package instant chocolate pudding mix
• 1/2 cup brewed coffee
• 4 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 2 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine all ingredients except chocolate chips.
• 3 with an electric mixer, blend on low speed. beat at medium speed for one minute. scrape bowl and beat one minute longer.
• 4 fold in chocolate chips.
• 5 pour into a greased and floured bundt pan.
• 6 bake 55-60 minutes.
• 7 turn out of pan and cool.

Sweet And Salty Spinach Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 6 cups baby spinach
• 1 medium red onion, thinly sliced
• 1 (11 ounce) can mandarin orange sections, drained
• 1/2 cup dried cranberries
• 1/4 cup roasted sunflower seeds (no shell)
• 1/2 crumbled blue cheese
• balsamic vinaigrette dressing (amount to taste)

Recipe

• 1 toss spinach with sliced onions, dried cranberries and orange sections. sprinkle with sunflower seeds and blue cheese. serve with balsamic vinaigrette.

Yakisoba (protein Of Your Choice)

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

Ingredients

• Servings: 4
• salt
• 10 -12 ounces fresh chinese egg noodles
• 1 tablespoon sesame oil
• 3 tablespoons peanut oil
• 2 tablespoons minced fresh ginger
• 2 lamb chops or 2 one chicken breasts or 1 (16 ounce) package tofu, thinly sliced
• 1 small head napa cabbage (about 4 cups) or 1 small savoy cabbage, shredded (about 4 cups)
• 2 carrots, shredded
• 2 tablespoons ketchup
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 tablespoons mirin or 2 tablespoons a bit sugar
• 3 drops hot sauce (recommended ( tabasco)
• 1 bunch scallion, chopped, parts only

Recipe

• 1 bring a pot of water to a boil, salt it, and add noodles. cook until just done, about 3 minutes. drain in a colander and run under cold water. toss noodles with sesame oil to keep them from sticking together, and set aside.
• 2 put peanut oil in a large skillet over medium-high heat. when it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. add protein and cook until no longer pink and is starting to brown around the edges.
• 3 add cabbage and carrots to skillet and stir; sprinkle with salt. continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.
• 4 meanwhile, stir together in a small bowl ketchup, soy sauce, worcestershire sauce, mirin, and hot sauce. when vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. toss to coat everything well and cook until noodles are warmed through. serve, topped with chopped scallions.

Yam/sweet Potato Cucumber Onion Salad

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

Ingredients

• Servings: 4
• 1 large yam, cooked, then peeled & cubed
• 4 medium sized cucumbers, peeled and cubed
• 6 green onions, diced or 3/4 cup diced sweet onion
• 1/4 cup sweet red pepper, diced (optional)
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 2 teaspoons sugar or 2 teaspoons splenda sugar substitute
• 1 teaspoon dried cilantro
• 1/4 cup evaporated milk
• 1 pinch dry mustard

Recipe

• 1 put all of the vegetables in a medium salad bowl or large gallon sige zip lock bag.
• 2 put all of the dressing ingredients in a
• 3 container with lid that does not leak or a plastic zip lock bag and shake, shake, shake.
• 4 taste. if too vinegary for your taste buds, add a little more evaporated milk and shake again.
• 5 pour over vegies and mix with a spoon.
• 6 or,pour over the vegies in a zip lock bag and shake shake shake.
• 7 chill at least two hours or can be overnight. i like to shake the mixture at least twice before serving.
• 8 note: you can use brown sugar if you prefer. chilling time is not listed in the preparation.

Lavender Scented Soap Sticks

Total Time: 3 hrs 5 mins Preparation Time: 5 mins

Ingredients

• 4 ounces unperfumed bath soap, grated
• 5 tablespoons water
• 3 tablespoons lavender flowers, ground in food processor
• 1 -2 drop lavender oil
• 1 drop food coloring (optional)
• vegetable oil

Recipe

• 1 for the cardboard tubes you can make these using cardboard and masking tape- tape up one end well, so the mixture doesn't run out.
• 2 place the soap and water in a large bowl and place in the microwave on high 2-3 mins (or melt over a pan of simmering water) stir the mixture and add the lavender, oil and color if using.
• 3 mix well.
• 4 using a funnel pout the mixture into the tubes, standing upright til soap sets about 2-3 hours remove the mold and cut the soap diagonally into short sticks.
• 5 polish with few drops of vegetable oil on a soft cloth great gift ideas- wrap in bundles with organza ribbon and a silk flower hot glued to middle of bow.

Yakisoba

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

Ingredients

• Servings: 4
• 1 lb lean lamb loin, sliced thinly (against the grain)
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 1 1/2 tablespoons sugar
• 12 ounces chinese wheat noodles (udon noodles may be substituted)
• 3 tablespoons vegetable oil
• 1 onion, sliced thin
• 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
• 3 carrots, grated
• 1 tablespoon chopped ginger
• 2 scallions, thinly sliced (optional)

Recipe

• 1 in a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• 2 cook noodles in boiling water about 8 minutes, or until tender.
• 3 drain noodles and rinse under cold water.
• 4 in a large deep skillet or wok, cook onion in oil for about 3 minutes.
• 5 add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• 6 add the lamb and cook for 2 minutes more.
• 7 cover the mixture with noodles and pour the sauce over all.
• 8 cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• 9 place on a serving platter and garnish with chopped scallions, if desired.

Tasty Cheesy Cauliflower

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

Ingredients

• Servings: 4
• 1 head cauliflower
• 4 cups shredded cheese (4 cups, i like the 4-cheese mexican blend)
• 1 cup mayonnaise (give or take)
• 1 shallot, minced (you can use red onion...just chop it finely)
• 1/2 teaspoon dried mustard
• 1/2 teaspoon cayenne pepper

Recipe

• 1 mix up the minced shallot and spice powders with the mayo. fold the mixture into the shredded cheese, making sure you've got all the stuff evenly distributed.
• 2 cut up one head of cauliflower and steam it up. pour the cheese/mayo mixture over it and cover it so it can melt.

Spinach And Mushroom Salad

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

Ingredients

• Servings: 4
• 4 slices bacon
• 2 eggs
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 lb spinach
• 1/4 lb fresh mushrooms, sliced

Recipe

• 1 place bacon in a large, deep skillet.
• 2 cook over medium high heat until evenly brown.
• 3 crumble and set aside.
• 4 reserve 2 tablespoons bacon fat.
• 5 place eggs in a saucepan and cover completely with cold water.
• 6 bring water to a boil.
• 7 cover, remove from heat, and let eggs stand in hot water for 10-12 minutes .
• 8 remove from hot water, cool, peel and cut in wedges.
• 9 return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt.
• 10 keep warm.
• 11 wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.
• 12 pour warm dressing over and toss until coated.
• 13 top salad with mushrooms and bacon, garnish with egg.

Tsr Version Of Applebee's Honey Grilled Salmon By Todd Wilbur

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

Ingredients

• Servings: 4
• 3/4 cup honey
• 1/3 cup soy sauce
• 1/4 cup dark brown sugar, packed
• 1/4 cup pineapple juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons distilled vinegar
• 2 teaspoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 (8 ounce) salmon fillets (without skin)

Recipe

• 1 make the sauce by combining all ingredients, except salmon, in a medium saucepan over medium/low heat.
• 2 stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
• 3 watch the sauce closely to be sure it doesn't bubble over.
• 4 preheat barbecue grill to medium heat.
• 5 rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
• 6 grill the salmon for 4 to 7 minutes per side or until done.
• 7 serve salmon with a small cup of the honey pepper sauce on the side.

Onion Bhaji

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

Ingredients

• Servings: 4
• 2 onions (large yellow or )
• 1/2 cup vinegar
• 2/3 cup flour
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon salt (or to taste)
• 1 quart vegetable oil

Recipe

• 1 peel the onions and slice them so they form rings. slices should be as thin as possible (1/8 to 3/16"). cut the rings to form strands about 1-2" long.
• 2 put onion in a large mixing bowl, add spices and salt and mix thoroughlly. put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. use flour and remaining vinegar to adjust consistency.
• 3 heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. also have a large water-soaked towel nearby in case of spillage onto the burner). heat to 350°f.
• 4 form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. only fry enough at one time such that they don't stick to eachother. fry to dark golden brown.
• 5 remove cooked bhajis from oil and drain as with other fried foods. serve on absorbent towel to soak up excess oil.

Small Batch Mixed Vegetable Mustard Pickles

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

Ingredients

• 1 quart pickling cucumber (about 1.5 lbs/625 g)
• 4 cups cauliflower florets (1 small head)
• 1 cup peeled pearl onion
• 1/2 cup pickling salt
• 6 cups water (lukewarm)
• 3 cups granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons dry mustard
• 1 tablespoon celery seed
• 1 1/2 teaspoons turmeric
• 3 cups vinegar
• 1/2 cup water

Recipe

• 1 cut a thin slice from the ends of each cucumber and cut into thick slices. place cucumbers, califlower and onions in a large non-reactive container. combine salt with lukewarm water, stirring until dissolved. pour over vegetables and let stand 24 hours. make sure vegetables are covered, i often have to make the brine a couple of times to have them covered.
• 2 after 24 hours, drain the vegetables well, and rinse them well.
• 3 combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. whisk in vinegar and water. bring to to a boil over high heat stirring constantly, until smooth and thickened. add vegetables and return to a boil for 30 seconds.
• 4 remove hot jars from canner. remove vegetables from liquid with a slotted spoon; pack into jars. process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 l) jars.

Trumpet Royale Mushrooms With Celery Root And Apple Slaw

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 large celery root
• 2 granny smith apples, julienned
• 1/2 cup apple cider vinegar, divided
• 4 trumpet royale mixed mushrooms (or some other large mushroom)
• kosher salt
• extra-virgin olive oil
• 1 cup creme fraiche
• 2 tablespoons prepared horseradish
• 1 1/2 cups mache lettuce
• 1/2 red onion, sliced thinly in rings

Recipe

• 1 combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. let it sit for about 1 hour. this will soften the celery root and apple.
• 2 preheat a large sauté pan over medium-high heat. cut the mushrooms in half lenghtwise and season with salt. when the pan is hot, coat with oil and arrange the mushrooms, cut side down in the pan. sauté until the mushrooms are soft and golden brown. flip the mushrooms over an repeat this process on the other side.
• 3 while the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. return the celery root and apple to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. stir to combine. taste, and add the remaining vinegar if you like things very acidic; adjust the salt if needed.
• 4 divide the slaw between 4 serving plates. lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.

Watermelon And Tomato Salad With Feta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 tablespoons red wine vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon za'atar spice mix (optional, available at middle eastern markets)
• 1/3 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 4 cups diced seeded watermelon (1/2-inch, about a quarter of a medium-size melon)
• 2 large beefsteak tomatoes, each cut into 8 wedges
• 1 small english cucumber, peeled and cut into 1/4-inch-thick diagonal slices
• 1 cup crumbled feta cheese, preferably french (about 4 ounces)
• 1 cup pitted nicoise olive
• 2 tablespoons fresh dill
• kosher salt & freshly ground black pepper

Recipe

• 1 note: the vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.
• 2 to make vinaigrette: put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. whisk in olive oil with salt and pepper.
• 3 to assemble salad: put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. if desired, add salt and pepper to taste. divide among salad plates and serve.

Watermelon & Feta Salad With Ouzo Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3 kg seedless watermelon, rind removed, cut into thin wedges
• 1 cup fresh mint leaves
• 1/2 red onion, cut into thin wedges
• 50 g reduced-fat feta cheese, thinly sliced (for australians, clover creek brand recommended)
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon ouzo
• salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 ouzo dressing: whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste.
• 2 arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.

Spinach And Strawberry Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb fresh spinach
• 1 cup sliced strawberry
• 1 cup fresh bean sprout
• 1 cup grapes
• 1 cup vegetable oil
• 3/4 cup sugar
• 1/3 cup vinegar
• 1 teaspoon salt
• 1 teaspoon worcestershire sauce

Recipe

• 1 combine spinach, strawberries, bean sprouts, and grapes.
• 2 combine oil, sugar, vinegar, salt, and worcestershire sauce to make dressing.
• 3 pour dressing over salad.
• 4 serve.

Xochipilli's Enchiladas Pollo

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 9 tomatillos, husked and rinsed
• 1/2 medium onion
• 1 serrano chili
• 1 yellow chile (guero)
• 2 garlic cloves
• 1/2 cup fresh cilantro leaves, loosely packed
• salt & freshly ground black pepper, as needed
• 1/4 cup vegetable oil
• 6 (6 inch) corn tortillas
• 1 1/2 cups cooked chicken breasts, skinned and shredded
• 1/2 cup mexican crema or 1/2 cup sour cream
• 1 cup monterey jack cheese, shredded

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. bring to a boil over medium-high heat. cover and boil until the tomatillos turn olive-green color, about 10 minutes. transfer the tomatillos, onion and chiles to a blender. add the garlic and cilantro and blend until smooth. season with salt and pepper.
• 3 heat the oil in a small skillet over medium-high heat. fry the tortillas until golden but still pliable, about 10 seconds per side. transfer to paper towels to drain.
• 4 put the tortillas on a work surface. divide the shredded chicken evenly among the tortillas, top with a little cheese and roll up each like a cigar. spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. arrange the enchiladas, seam-side down, in one layer snugly inside the dish. pour the remaining sauce over the enchiladas.
• 5 drizzle with the mexican crema and sprinkle the cheese all over. bake until the cheese melts and starts to brown in spots, about 30 minutes. serve immediately.

Watermelon Salad With Lime Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 cups watermelon, cubed
• 1 cup honeydew melon, cubed
• 1 cup cantaloupe, cubed
• 1/4 cup vidalia onions or 1/4 cup other sweet onion, slivered
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 2 tablespoons fresh mint, chopped
• 1 tablespoon vegetable oil
• coarse sea salt, to taste
• fresh coarse ground black pepper, to taste

Recipe

• 1 whisk lime juice, honey, mint, and oil together until honey is dissolved.
• 2 combine the melons and onion in a large bowl.
• 3 toss melon mixture with lime dressing to coat.
• 4 garnish with salt and pepper to taste.

Three Pea Stir-fry

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon hot red pepper flakes
• 6 ounces sugar snap peas, trimmed and cut diagonally into 1 inch pieces
• 1 cup frozen green pea
• 6 ounces snow peas, trimmed and cut diagonally into 1 inch pieces
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds

Recipe

• 1 heat vegetable oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute.
• 2 add sugar snap peas and snow peas and stir fry until crisp tender, about 3 minutes.
• 3 add frozen peas and stir-fry until hot, about 2 minutes.
• 4 remove from heat then stir in soy sauce and sesame oil.
• 5 sprinkle with sesame seeds and season with salt.

Watermelon And Cucumber Salad

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 8
• 1/4 cup vinegar
• 1/4 cup sugar
• 1/4 teaspoon crushed red pepper flakes
• 4 cucumbers, peeled, halved lengthwise & seeded
• salt
• 8 cups cubed seeded watermelon
• 1/2 teaspoon salt

Recipe

• 1 combine vinegar, sugar and red pepper in a small saucepan. bring to a boil and boil 1 minute. remove from heat and set aside.
• 2 slice cucumbers and toss with salt to taste in a large bowl. let stand at room temperature 30 minutes.
• 3 press the cucumbers with paper towels to remove any excess liquid.
• 4 toss the watermelon and the 1/2 teaspoon salt together in a large bowl.
• 5 add cucumbers and vinegar mixture and toss gently to combine.
• 6 chill or serve at room temperature.

Tsr Version Of Heinz 57 Steak Sauce By Todd Wilbur

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

Ingredients

• 1 1/3 cups vinegar
• 1 cup tomato paste
• 2/3 cup malt vinegar
• 2/3 cup sugar
• 1/2 cup water
• 1 tablespoon prepared yellow mustard
• 2 teaspoons apple juice concentrate
• 1 1/2 teaspoons salt
• 1 teaspoon vegetable oil
• 1 teaspoon lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon turmeric
• 1/4 cup raisins

Recipe

• 1 make the raisin puree by combining the raisins with the water in a food processor or blender.
• 2 blend on high speed for 1 minute or until the puree is smooth.
• 3 measure ¼ cup of this puree into a medium saucepan.
• 4 add the remaining ingredients and whisk until smooth.
• 5 turn heat up to medium high and bring mixture to a thorough boil.
• 6 reduce heat to low and simmer, uncovered, for ½ hour or until thick.
• 7 let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Spinach And Garbanzo Bean Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 large avocado, halved, seeded and peeled
• 1/3 cup sour cream
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon celery salt
• 1/4 teaspoon hot pepper sauce
• 1/4-1/3 cup milk
• 4 cups torn fresh spinach
• 1 (15 ounce) can garbanzo beans, chilled and drained
• 8 cherry tomatoes, halved
• 1/2 small cucumber, thinly sliced
• 1/2 cup cauliflower, in small flowerets
• 1/2 cup sliced fresh mushrooms
• 1/2 small red onion, thinly sliced
• 1/2 cup coarsely chopped walnuts
• 2 hard-boiled eggs

Recipe

• 1 for dressing, mash half of the avocado. stir together mashed avocado, sour cream, lemon juice, celery salt and hot pepper sauce. stir in milk til desired consistency. cover and chill while preparing salad.
• 2 for salad, combine spinach, garbanzo beans, tomatoes, cucumber, cauliflower, mushrooms, onion and walnuts. slice one hard boiled egg and add to salad. slice remaining avocado half, brush with additional lemon juice if desired, and add to salad. top with dressing and toss to mix. cut the remaining egg into wedges and use to garnish salad.

Spanish Omelet

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

Ingredients

• Servings: 3
• 3/4 cup diced tomato
• 1/2 cup chopped green pepper
• 1/2 cup sliced fresh mushrooms
• 1/4 cup butter, divided
• 6 eggs
• 1/4 cup water
• 1/2 teaspoon salt
• 1 dash pepper
• 2 tablespoons picante sauce
• 4 slices bacon, cooked and crumbled

Recipe

• 1 saute tomato, green pepper, and mushrooms in 2 tablespoons butter until tender, drain.
• 2 combine eggs, water, salt, and pepper, stir briskly with a fork until uniformly blended.
• 3 stir in vegetable mixture, 2 tablespoons picante sauce and bacon.
• 4 heat a 10 inch omelet pan or heavy skillet over medium heat until hot enought to sizzle a drop of water. add 1 tablespoon butter, and rotate pan to coat. pour half of egg mixture into pan. as mixture starts to cook, gently lift edges of omelet with spatula, and tilt pan so uncooked portion flows underneath.
• 5 fold omelet in half with spatula, and place on warm platter. repeat with remaining egg mixture and 1 tablespoon butter.
• 6 serve with additional picante sauce.

Three Pea Toss

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

Ingredients

• Servings: 4
• 1 cup sugar snap pea
• 1 cup snow peas
• 1 cup frozen baby peas
• 2 tablespoons extra virgin olive oil
• 1 medium red onion, diced
• 1 tablespoon sugar
• 2 tablespoons fresh mint leaves, chopped
• 1/2 cup almonds, coarsely chopped
• 2 pieces bacon, cooked, chopped (optional)
• salt & pepper

Recipe

• 1 string both the sugar snap & snow peas; rinse them, drain them dry and set them aside.
• 2 heat a wok or straight-sided 12-inch saute pan over high heat. swirl in the olive oil. add the onion, sugar, & salt & pepper. toss over high heat for 5 minutes or until onion begins to cook through.
• 3 add sugar snap peas and toss for 2 minutes. stir in the snow peas and cook for another 5 minutes, or until peas are tender. finally add the frozen baby peas and stir through until they are thawed, about 1 minute. add the chopped mint, almonds and crumbled bacon (if using), stir to incorporate. place in a serving bowl, serve immediately.

Xinjiang Style Noodles

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

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 5 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced into half-moons
• 8 ounces boneless lamb, cubed
• 1 1/2 teaspoons salt
• 1 (28 ounce) can tomatoes with juice, coarsely chopped
• 2 green bell peppers, seeded chopped into 1 1/2-inch squares
• 5 green onions, parts only chopped into 1-inch lengths
• 1 tablespoon chili oil (oil that has had a lot of red pepper flakes steeping in it)
• 1 lb fresh udon noodles
• 1 cup fresh cilantro leaves, chopped

Recipe

• 1 heat the oil in a wok over medium heat. drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent.
• 2 add the tomatoes and their juice, the peppers, green onions, and chili oil. bring to a simmer and cook for 15 minutes, or until the peppers are tender.
• 3 meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. add the udon noodles and cook for 8 to 10 minutes or until they are tender. drain well and divide them among 4 serving plates. top the noodles with the sauce, scatter with the cilantro leaves, and serve.

Tsing Doi Sesame Balls

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 48
• 1 cup vegetable oil
• 1/2 cup sesame seeds
• 3/4 cup brown sugar
• 1 1/3 cups boiling water
• 3 cups glutinous-rice flour
• 1 cup red bean paste

Recipe

• 1 make balls as per swirly cinnacakes recipe.

Tasty Carrot Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 medium carrots, peeled
• 2 garlic cloves
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon oregano
• 2 tablespoons ginger powder
• 2 tablespoons paprika
• 1 dash cayenne pepper

Recipe

• 1 finely grate carrots and finely chop garlic.
• 2 combine these and all other ingredients in a medium-sized bowl and mix together with a wire wisk until blended.
• 3 refrigerate until ready to serve.

Three Peas With Leeks, Mint, And Cream

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

Ingredients

• Servings: 4
• 8 ounces sugar snap peas (see notes)
• 4 ounces snow peas (see notes)
• 1 cup shelled fresh peas (see notes and "how to prepare peas" below)
• 1 leek, and pale green parts only, halved lengthwise (8 oz.)
• 2 tablespoons butter
• 1/2 cup whipping cream
• salt and pepper
• 1/4 cup slivered fresh mint leaves

Recipe

• 1 trim sugar snap and snow peas, then blanch along with shelled fresh peas.
• 2 rinse leek well, flipping layers under running water to remove grit. thinly slice crosswise.
• 3 in a 10- to 12-inch frying pan over medium heat, melt butter. when it's foamy, add leek and stir until soft, about 5 minutes.
• 4 pour in cream, increase heat to medium-high, and stir often until liquid is reduced by about half, 3 to 4 minutes. add salt and pepper to taste.
• 5 add all the peas and half the mint and stir just until heated through, about 1 minute. pour into a serving bowl and sprinkle with remaining mint.
• 6 to shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam.
• 7 then run your thumb down the opening to release the peas. one pound of peas in the pod yields approximately 1 cup of shelled peas.
• 8 to trim edible-pea pods, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. discard ends and strings.
• 9 to blanch fresh peas (either shelled or whole edible-pod types), if the recipe calls for it, bring water to a boil in a large pan, then add peas.
• 10 cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. rinse well under cold running water until cool, then drain again.