Raquel Gilbert 🤖 👋

Ingredients Rhodes™ Warm-N-Serv Buttery Dinner Rolls lean ground beef garlic salt & fresh ground black pepper sliced cheese lettuce tomato & pickle slices mustard & ketchup Preparation Bake rolls following instructions on package. Set aside to cool. Make patties out of lean ground beef to fit the rolls. Sprinkle with garlic salt & fresh ground black pepper and cook in skillet until done. Slice rolls in half and fill with the cooked patties and your favorite burger toppings....

Ingredients 2 cups low-sodium chicken broth 1 cup quinoa, rinsed 1/4 cup pine nuts 1 tablespoon olive oil 1/2 large onion, chopped 1/3 cup chopped fresh parsley leaves Salt and pepper Preparation Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender. Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently....

Ingredients 1 lb. ground beef 1 (1-lb.) bag frozen broccoli, carrots and water chestnuts 1 3/4 cups water 2 tablespoons soy sauce 2 (3-oz.) pkg. beef-flavor ramen noodle soup mix Preparation Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Drain. Add vegetables, water, soy sauce and 1 flavoring packet from soup mix; mix well. (Discard remaining seasoning packet or reserve for another use.) Bring to a boil....

Ingredients 2 C all-purpose flour 1 1/4 C sugar 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. slat 2 C grated carrots 1/2 C raisins 1/2 C chopped walnuts 1/2 C shredded coconut 2 C chopped apple 3 eggs 1 C vegetable oil 2 tsp. vanilla extract Preparation In large bowl, combine dry. Stir in carrot, raisins, walnuts, coconut & apple. Beat eggs, oil & vanilla. Stir into flour mixture til batter is just combined....

Ingredients 1 head cauliflower, cored and broken into small florets 1 TBSP olive oil 1 1/2 tsp paprika coarse salt and ground pepper Preparation Preheat oven to 450. Line a rimmed sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika, toss to coat. Season with salt and pepper. Roast until tender and lightly browned. 20 to 25 minutes tossing once.

Ingredients 2 cups corn kernels, (if frozen thawed) 1 nedium red onion, cut into one inch chunks 1 tablespoon olive oil 1/4 teaspoon dried thyme 1/2 cup mayonnaise 1 cup packed cilantro 1/3 cup fresh lime juice 4 ounces manchego cheese 1 serrano pepper, minced 2 cups lobster meat, cut into bite size pieces (can be from frozen fully cooked lobster, thawed) 3/4 cup dried sweetened papaya 4 romaine lettuce leaves, for serving...

Ingredients ten tomatillos, roasted about 15 minutes in a 400 degree oven 1 jalapeño, diced 1 bunch cilantro Preparation Whirl all ingredients in food processor

Ingredients 1/4 cup packed brown sugar 1/4 cup dark spiced rum (such as Captain Morgan’s) 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds) 1 tablespoon butter 2 tablespoons sweetened flaked coconut, toasted 3 cups low-fat vanilla ice cream Preparation Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges....

Ingredients 1 roasted/BBQ chicken 2 medium fennel bulbs 1/2 pound green beans, with their ends trimmed and cut into 1" pieces, blanched 3 cuos cherry or grape tomatoes, cut in halves 3 tbsp. chopped capers * optional 1 cup pitted and chopped olives *optional 1/2 cup chopped parsley; Italian parsley is better Salt and pepper to taste 3/4 cup Vinaigrette: Recipe follows For the VINAIGRETTE 8 tbsp. lemon juice 2 tbsp....

Ingredients 1 bunch scallions 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 2 cups corn kernels Kosher salt and freshly ground pepper 2 1/2 cups [cooked quinoa] 2 ounces crumbled goat cheese Preparation Slice whites and light-greens from scallions; set aside. Thinly slice dark-greens on the bias; soak in ice water 10 minutes. Drain and pat dry. Heat butter and oil in a large cast-iron skillet over medium. Add corn and scallion whites and light-greens; season with salt and pepper....

Ingredients Syrup ½ cup sugar ⅓ cup fresh lemon juice ¼ cup water Lemon Curd (or buy 1 jar of Trader Joe’s) 4 large eggs 1 cup sugar ⅓ cup fresh lemon juice ½ cup (1 stick) unsalted butter, room temperature 1 tablespoon grated lemon peel Fruit and topping 4 ½-pint baskets fresh raspberries ¼ cup plus 3 tablespoons sugar 1 16-ounce frozen pound cake, thawed 2 cups chilled whipping cream...

Ingredients 1 ovo ¼ de xícara (chá) de azeite ¼ de xícara (chá) de óleo 1 e ½ xícaras (chá) de leite morno ½ colher (sopa) de açúcar ½ colher (sopa) de sal 1 tablete de fermento fresco 3 e ½ xícaras (chá) de farinha de trigo Preparation No liquidificador, bata todos os ingredientes, exceto a farinha de trigo. Despeje o líquido obtido em uma tigela, acrescente a farinha de trigo peneirada e misture bem....

Ingredients ½ can Maesri brand red curry paste, start with 1/4 - this gets hot 1 can coconut milk (Chooka brand) 1 can water 1 tbsp sugar 1 tbsp fish sauce 1 pinch salt basil Preparation Combine and cook to form sauce. Add chicken, vegetables, serve.

Ingredients Butter for greasing pans 2 cups all-purpose flour plus extra for dusting pans 1 tablespoon unsweetened cocoa powder 1 teaspoon salt 1 1/2 cups sugar 1/2 cup vegetable shortening 2 eggs 1 cup buttermilk 1 teaspoon vanilla extract 2 bottles (1 ounce each) red food coloring 1 teaspoon baking soda 1 tablespoon white vinegar For the icing: 4 egg yolks 2/3 cup sugar 1/2 cup whole milk 8 ounces unsalted butter, softened, plus additional if needed...

Ingredients 1 dill pickle, very fine dice 1 TB. finely chopped parsley 1 shallot, very fine dice 2 TB. finely chopped capers 1 tsp. ketchup 1/2 tsp. tabasco Juice of 1 lemon 1 TB. vinegar - either white wine or cider salt and pepper to taste 1/2 c. olive oil Preparation Put everything except oil in a smallish bowl. Using a wisk, slowly add oil, wisking fast to emulsify dressing. Adjust seasoning and chill....

Ingredients 1 1/2 cups unbleached all-purpose flour, plus more for dusting 2 teaspoons sugar 1 teaspoon kosher salt (we use Diamond Crystal) 10 tablespoons cold unsalted butter, cut into small pieces 4 to 5 tablespoons ice-cold water 1 pound rhubarb, halved lengthwise into 3/4-inch stalks if thick 1 1/4 cups sugar 1/3 cup unbleached all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt (we use Diamond Crystal) 2 large eggs 1/2 cup heavy cream 1 teaspoon pure vanilla paste or extract Preparation Dough: Pulse flour, sugar, and salt in a food processor until combined....

Ingredients 2 C short grain rice 3-4 T butter or olive oil 3 C water or broth 1 t salt 1T lemon juice Preparation Soak rice prior to cooking. Add oil to pan and saute the rice in the oil. When rice grains begin sticking, add lemon juice. Add salt and when grains start sticking again, add broth. Bring to boil then reduce heat to simmer and cover. Remove from heat and rest 15 minutes....

Ingredients 3 large egg whites 1 scant cup of sugar 1 tsp. baking powder 1 cup of crushed Ritz crackers 1 cup of chopped walnuts or pecans 1 half pint whipping cream 1-2 Tbls.powdered sugar 1 tsp vanilla Preparation Beat egg whites til frothy. Add sugar gradually, with the baking powder in the last sugar addition, beating as you add.Fold in the cracker crumbs and nuts. Bake at 350 degrees for 25-30 minutes in a 9 inch Pam sprayed pie pan....

Ingredients 1 med avacado, peeled 3 TBSP mild salsa 1 TBSP butter or margarine 6 slices whole wheat bread or3 ciabatta buns, cut in half horizontally 1/4 lb roast beef watercress or lettuce tomatoes Preparation put avacado chunks in small bowl and mash with a fork. Incorporate salsa and set aside Butter the bread to prevent the filling from making it soggy Spread 3 pieces of bread with avacado filling. Top with roast beef slices and garnish with watercress and tomato....

Ingredients 1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices 1 tablespoon extra-virgin olive oil Coarse salt 1/2 teaspoon sugar Preparation Preheat oven to 425 degrees. In a large bowl, toss squash with oil. Season with salt and sprinkle with sugar. Transfer to a baking sheet and roast, flipping once, until golden and tender, about 20 minutes.