Sam's Famous Carrot Cake

Ingredients

• Servings: 1
• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
• in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
• in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
• in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
• allow to cool for at least 20 minutes before serving.

pollo fajitas

Ingredients

• Servings: 5
• 1 tablespoon worcestershire sauce
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 dash hot pepper sauce
• 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 lemon, juiced

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• in a medium bowl, combine worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. place chicken in sauce, and turn once to coat. marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
• heat oil in a large skillet over high heat. add chicken strips to the pan, and saute for 5 minutes. add the onion and green pepper, and saute another 3 minutes. remove from heat, and sprinkle with lemon juice.

roasted garlic lemon broccoli

Ingredients

• Servings: 6
• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. spread the broccoli out in an even layer on a baking sheet.
• bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. remove and transfer to a serving platter. squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Oatmeal Strawberry Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 cups rolled oats
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 eggs
• 1 1/4 pounds fresh strawberries, sliced
• 1/4 cup rolled oats

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 3 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 7x3 inch loaf pans.
• stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. in another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. fold in strawberries. pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

individual grilled veggie pizzas

Ingredients

• Servings: 2
• 1 large portobello mushroom, sliced
• 1 small zucchini, sliced
• 1/4 pound butternut squash - peeled, seeded, and thinly sliced
• 1 cup bite-size broccoli florets
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• 2 ounces refrigerated pizza crust
• 1/4 cup pesto
• 1/4 cup crumbled gorgonzola or blue cheese
• 1/4 cup fontina cheese, cubed

Recipe

Preparation Time: 25 mins Cook Time: 14 mins Ready Time: 39 mins


• preheat an outdoor grill for high heat.
• place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. remove from grill and set aside.
• roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. place pizza pans. brush tops with remaining 1 tablespoon olive oil.
• bake on preheated, covered grill until browned, turning once, about 3 minutes each side. remove from grill and spread with pesto. top with cooked vegetables. sprinkle with blue and fontina cheeses. return to grill, cover, and cook until cheese melts, about 3 minutes.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

marinated barbequed vegetables

Ingredients

• Servings: 5
• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• preheat an outdoor grill for high heat.
• place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

california grilled veggie sandwich

Ingredients

• Servings: 4
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a bowl, mix the mayonnaise, minced garlic, and lemon juice. set aside in the refrigerator.
• preheat the grill for high heat.
• brush vegetables with olive oil on each side. brush grate with oil. place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. cook for about 3 minutes, turn, and cook for another 3 minutes. the peppers may take a bit longer. remove from grill, and set aside.
• spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. place on the grill cheese side up, and cover with lid for 2 to 3 minutes. this will warm the bread, and slightly melt the cheese. watch carefully so the bottoms don't burn. remove from grill, and layer with the vegetables. enjoy as open faced grilled sandwiches.

mascarpone zucchini pizza

Ingredients

• Servings: 1
• 3 tablespoons olive oil
• 1 zucchini, thinly sliced into rounds
• cooking spray
• 1 cup all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/3 cup warm water
• 1/4 cup prepared pizza sauce
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons mascarpone cheese

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 50 mins


• heat the olive oil in a skillet over medium heat. fry the zucchini in the oil until golden brown, 5 to 8 minutes on each side. remove from heat and set aside.
• preheat oven to 375 degrees f (190 degrees c). spray an 8-inch pizza pan with cooking spray.
• combine the flour, yeast, sugar, and salt in a bowl. slowly stir in the vegetable oil and warm water. knead the dough until well blended. on a floured surface, roll the dough out with a rolling pin to fit the prepared pizza pan. roll the crust thin, and fold over the edges to form a rim. spread the pizza sauce over the dough, and sprinkle the mozzarella cheese on top. arrange the zucchini slices over the cheese.
• bake in the preheated oven until the cheese is melted and the crust is browned, about 15 minutes. spoon dollops of mascarpone cheese over the pizza. the cheese will melt the pizza and spread naturally. allow the pizza to cool for 5 to 10 minutes before slicing and serving.

pumpkin bars iv

Ingredients

• Servings: 48
• 4 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 12x18 inch half sheet pan.
• in a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. cool before cutting into bars.

Anisette Cookies I

Ingredients

• Servings: 4
• 7 eggs
• 2 cups white sugar
• 1/2 cup vegetable oil
• 3/4 cup orange juice
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 5 teaspoons baking powder
• 7 cups sifted all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs. blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• sift the flour with the sugar and baking powder. add the flour mixture to the egg mixture. the dough will probably be sticky. add additional flour until dough no longer sticks to your hands and can rolled.
• pull off a piece of dough about the size of a walnut. roll it into a rope and shape it into a knot. place finished knots 2 inches apart on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes. bottoms should slightly brown. cool cookies on a wire rack. if desired ice with confectioner's sugar icing.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

mandelbrot

Ingredients

• Servings: 3
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 2 teaspoons orange zest (optional)
• 3/4 cup chocolate syrup
• 2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. pour orange juice and orange zest into mixture; mix well. when the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
• separate dough into thirds. roll (or spread with your hands) each chunk of dough into a rectangular shape. sprinkle the chocolate syrup the center of each rectangle. fold the sides of each rectangle into the center to form a loaf shape. work with the loaf until there is no longer a crease that could break open while baking. each roll will be approximately 12 inches long. brush the outside of each roll lightly with oil. sprinkle cinnamon and sugar on top of the rolls.
• bake on a nonstick cookie pan for 20 minutes. this is a firm, cake-like cookie. if you would rather a crispier cookie toast the cookie another 5 minutes. cool on a wire rack. when cooled cut the loaves to form semi-circle shaped cookies.

crispy and creamy doughnuts

Ingredients

• Servings: 18
• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• in a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. mix for a few minutes at low speed, or stirring with a wooden spoon. beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. knead for about 5 minutes, or until smooth and elastic. place the dough into a greased bowl, and cover. set in a warm place to rise until double. dough is ready if you touch it, and the indention remains.
• turn the dough out a floured surface, and gently roll out to 1/2 inch thickness. cut with a floured doughnut cutter. let doughnuts sit out to rise again until double. cover loosely with a cloth.
• melt butter in a saucepan over medium heat. stir in confectioners' sugar and vanilla until smooth. remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. set aside.
• heat oil in a deep-fryer or large heavy skillet to 350 degrees f (175 degrees c). slide doughnuts into the hot oil using a wide spatula. turn doughnuts over as they rise to the surface. fry doughnuts on each side until golden brown. remove from hot oil, to drain on a wire rack. dip doughnuts into the glaze while still hot, and set wire racks to drain off excess. keep a cookie sheet or tray under racks for easier clean up.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

focaccia bread

Ingredients

• Servings: 1
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese
• 1 cup mozzarella

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. mix in the vegetable oil and water.
• when the dough has pulled together, turn it out a lightly floured surface, and knead until smooth and elastic. lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth, and let rise in a warm place for 20 minutes.
• preheat oven to 450 degrees f (230 degrees c). punch dough down; place on greased baking sheet. pat into a 1/2 inch thick rectangle. brush top with olive oil. sprinkle with parmesan cheese and mozzarella cheese.
• bake in preheated oven for 15 minutes, or until golden brown. serve warm.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Anisette Cookies I

Ingredients

• Servings: 4
• 7 eggs
• 2 cups white sugar
• 1/2 cup vegetable oil
• 3/4 cup orange juice
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 5 teaspoons baking powder
• 7 cups sifted all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs. blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• sift the flour with the sugar and baking powder. add the flour mixture to the egg mixture. the dough will probably be sticky. add additional flour until dough no longer sticks to your hands and can rolled.
• pull off a piece of dough about the size of a walnut. roll it into a rope and shape it into a knot. place finished knots 2 inches apart on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes. bottoms should slightly brown. cool cookies on a wire rack. if desired ice with confectioner's sugar icing.

mandelbrot

Ingredients

• Servings: 3
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 2 teaspoons orange zest (optional)
• 3/4 cup chocolate syrup
• 2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. pour orange juice and orange zest into mixture; mix well. when the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
• separate dough into thirds. roll (or spread with your hands) each chunk of dough into a rectangular shape. sprinkle the chocolate syrup the center of each rectangle. fold the sides of each rectangle into the center to form a loaf shape. work with the loaf until there is no longer a crease that could break open while baking. each roll will be approximately 12 inches long. brush the outside of each roll lightly with oil. sprinkle cinnamon and sugar on top of the rolls.
• bake on a nonstick cookie pan for 20 minutes. this is a firm, cake-like cookie. if you would rather a crispier cookie toast the cookie another 5 minutes. cool on a wire rack. when cooled cut the loaves to form semi-circle shaped cookies.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

crispy and creamy doughnuts

Ingredients

• Servings: 18
• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• in a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. mix for a few minutes at low speed, or stirring with a wooden spoon. beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. knead for about 5 minutes, or until smooth and elastic. place the dough into a greased bowl, and cover. set in a warm place to rise until double. dough is ready if you touch it, and the indention remains.
• turn the dough out a floured surface, and gently roll out to 1/2 inch thickness. cut with a floured doughnut cutter. let doughnuts sit out to rise again until double. cover loosely with a cloth.
• melt butter in a saucepan over medium heat. stir in confectioners' sugar and vanilla until smooth. remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. set aside.
• heat oil in a deep-fryer or large heavy skillet to 350 degrees f (175 degrees c). slide doughnuts into the hot oil using a wide spatula. turn doughnuts over as they rise to the surface. fry doughnuts on each side until golden brown. remove from hot oil, to drain on a wire rack. dip doughnuts into the glaze while still hot, and set wire racks to drain off excess. keep a cookie sheet or tray under racks for easier clean up.

focaccia bread

Ingredients

• Servings: 1
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated parmesan cheese
• 1 cup mozzarella

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. mix in the vegetable oil and water.
• when the dough has pulled together, turn it out a lightly floured surface, and knead until smooth and elastic. lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth, and let rise in a warm place for 20 minutes.
• preheat oven to 450 degrees f (230 degrees c). punch dough down; place on greased baking sheet. pat into a 1/2 inch thick rectangle. brush top with olive oil. sprinkle with parmesan cheese and mozzarella cheese.
• bake in preheated oven for 15 minutes, or until golden brown. serve warm.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

blue mushroom omelet

Ingredients

• Servings: 2
• 4 eggs
• 1 tablespoon whole milk
• 4 pinches ground black pepper
• 2 pinches garlic salt, or to taste
• 2 teaspoons olive oil
• 4 cremini mushrooms, sliced
• 2 tablespoons chopped red onion
• 1 cup baby spinach, coarsely chopped
• 1/2 ounce crumbled stilton cheese
• 1/2 cup shredded part-skim mozzarella cheese

Recipe

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


• lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• sprinkle spinach evenly across the top of the mushroom and onion layer.
• pour egg mixture over the vegetables.
• cook until the top of the egg is set, 3 to 5 minutes.
• sprinkle stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sam's Famous Carrot Cake

Ingredients

• Servings: 1
• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
• in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
• in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
• in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
• allow to cool for at least 20 minutes before serving.

tuscan grill panini

Ingredients

• Servings: 2
• 1/2 cup kraft tuscan house italian dressing and marinade, divided
• 2 (4 ounce) boneless skinless chicken breast halves
• 1 red pepper, cut into strips
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 4 slices italian bread
• 1/2 cup kraft shredded low-moisture part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. stir vegetables and turn chicken to evenly coat both sides of each piece. refrigerate 30 min. to marinate.
• heat panini grill. meanwhile, drain chicken and vegetables; discard marinade. cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees f) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
• fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. grill 5 min. or until golden brown.

Paul's Pumpkin Bars

Ingredients

• Servings: 2
• 4 eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. sift together the flour, baking powder, baking soda, cinnamon and salt. stir into the pumpkin mixture until thoroughly combined.
• spread the batter evenly into an ungreased 10x15 inch jellyroll pan. bake for 25 to 30 minutes in preheated oven. cool before frosting.
• to make the frosting, cream together the cream cheese and butter. stir in vanilla. add confectioners' sugar a little at a time, beating until mixture is smooth. spread evenly on top of the cooled bars. cut into squares.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Pumpkin Bread Iii

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2/3 cup water
• 1 cup canned pumpkin
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 1 pound coffee cans.
• sift together the dry ingredients .
• combine the vegetable oil, water, canned pumpkin and eggs. slowly add dry ingredients to egg mixture and mix until blended
• evenly distribute the batter between the coffee cans. bake at 350 degrees f (175 degrees c) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. cool bread in coffee cans on a rack for 15 minutes. remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). cool completely.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Pumpkin Chocolate Chip Muffins

Ingredients

• Servings: 12
• 3/4 cup white sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips

Recipe

• preheat the oven to 400 degrees f (200 degrees c). grease and flour muffin pan or use paper liners.
• mix sugar, oil, eggs. add pumpkin and water. in separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. add wet mixture and stir in chocolate chips.
• fill muffin cups 2/3 full with batter. bake in preheated oven for 20 to 25 minutes.

Sous Vide New York Strip Steak

Ingredients

• Servings: 2
• 2 (12 ounce) new york strip steaks
• salt and freshly ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 tablespoon butter
• 1 cup clamshell mushrooms, separated
• salt and freshly ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 clove garlic, crushed
• 2 tablespoons water
• 1/2 teaspoon balsamic vinegar
• 1 tablespoon cold butter
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ready Time: 2 hrs 55 mins


• fill a large dutch oven about 2/3 full with water. bring water to 130 degrees f (54 degrees c) over medium heat. attach a candy/oil thermometer to the side of the dutch oven in order to monitor and maintain the water temperature.
• generously season steaks with salt and black pepper. heat vegetable oil in a large skillet over high heat. place steaks in skillet and cook until just browned, 1 minute per side. transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
• place plastic bag containing steaks in the dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees f (54 degrees c). cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
• while the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. transfer to a plate and set aside.
• remove steaks from plastic bag (reserving any accumulated juices) and pat dry. generously season with salt and pepper. heat 1 teaspoon vegetable oil in the skillet over high heat. place steaks in skillet and cook to form a crust, 2 minutes per side. transfer steaks to a plate.
• stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. stir in reserved juices, water, and balsamic vinegar. remove from heat.
• stir in 1 tablespoon cold butter until completely melted and incorporated. season with salt and pepper to taste. spoon sauce over steaks and serve.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Honey Cake Iii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup honey
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons grated orange zest
• 1 cup orange juice
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking powder, baking soda, salt and cinnamon. set aside.
• in a large bowl, combine sugar, honey, oil, eggs and orange zest. beat in the flour mixture alternately with the orange juice, mixing just until incorporated. pour batter into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

marinated barbequed vegetables

Ingredients

• Servings: 5
• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• preheat an outdoor grill for high heat.
• place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

Florentine Eggs

Ingredients

• Servings: 2
• 6 large eggs
• 1 tablespoon milk
• salt and ground black pepper to taste
• 3 tablespoons olive oil
• 1 tablespoon sliced onion, or to taste
• 1 clove garlic, minced
• 1/2 cup sliced baby bella mushrooms
• 1/2 cup fresh spinach, or to taste
• 4 cherry tomatoes, sliced
• 2 tablespoons shredded mozzarella cheese, or to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• beat eggs, milk, and a pinch of salt together in a bowl.
• heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
• pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. add mozzarella cheese and parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. season with salt and pepper.

french bread rolls to die for

Ingredients

• Servings: 16
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in a large bowl, stir together warm water, yeast, and sugar. let stand until creamy, about 10 minutes.
• to the yeast mixture, add the oil, salt, and 2 cups flour. stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. turn out a lightly floured surface, and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl, and turn to coat. cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough, and turn it out a lightly floured surface. divide the dough into 16 equal pieces, and form into round balls. place on lightly greased baking sheets at least 2 inches apart. cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Easy Broccoli Quiche

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• over medium-low heat melt butter in a large saucepan. add onions, garlic and broccoli. cook slowly, stirring occasionally until the vegetables are soft. spoon vegetables into crust and sprinkle with cheese.
• combine eggs and milk. season with salt and pepper. stir in melted butter. pour egg mixture over vegetables and cheese.
• bake in preheated oven for 30 to 50 minutes, or until center has set.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Sam's Famous Carrot Cake

Ingredients

• Servings: 1
• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
• in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
• in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
• in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
• allow to cool for at least 20 minutes before serving.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

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


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Crepes

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
• heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

pumpkin gingerbread

Ingredients

• Servings: 2
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large mixing, combine sugar, oil and eggs; beat until smooth. add water and beat until well blended. stir in pumpkin, ginger, allspice cinnamon, and clove.
• in medium bowl, combine flour, soda, salt, and baking powder. add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. divide batter between prepared pans.
• bake in preheated oven until toothpick comes out clean, about 1 hour.