chickpea curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

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


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups 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, 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.

moroccan tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

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


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups 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, 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.

Lemon Bundt Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 3/4 cup vegetable oil
• 4 eggs
• 1 cup lemon-lime flavored carbonated beverage

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt pan.
• in a large bowl, combine cake mix and pudding mix, then stir in the oil. beat in the eggs, one at a time, then stir in the lemon-lime soda.
• pour batter into prepared pan. bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Pumpkin Seeds With Cinnamon And Salt

Ingredients

• Servings: 10
• 4 cups pumpkin seeds
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• vegetable oil cooking spray

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• grease a cookie sheet and spread the seeds out in an even layer. lightly sprinkle with salt and cinnamon.
• bake for about 5 minutes, then stir the seeds. season with salt and cinnamon again. continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

Fried Green Tomatoes I

Ingredients

• Servings: 4
• 5 tomatoes, sliced
• 1 cup cornmeal
• 1/2 cup vegetable oil
• salt and pepper to taste

Recipe

• wash and dry each tomato slice. sprinkle cornmeal on a piece of wax paper or a large flat surface. dip each tomato slice into the cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.
• heat the oil in a large frying pan over medium heat. add tomato slices, and fry for 2 to 3 minutes on each side, until golden brown. season with salt and pepper to taste. serve hot.