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Ingredients 1 brownie mix for 8x8 pan, including oil, water, and eggs as directed on package 2 cups chocolate icecream, softened 2 cups chocolate cookie crumbs, divided 1 qt. raspberry sherbet, softened 2 cups vanilla bean icecream, softened 1 cup frozen red raspberries, partially thawed Preparation Using a greased and floured springform pan, prepare brownie mix, following directions on box. Bake as directed. Cool about 10 minutes. Layer in chocolate icecream, spreading to edges of pan....

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup almond paste (from 8-oz tube) 2 cups whipping cream 1 envelope unflavored gelatin 2 tablespoons cold water 1 tablespoon lemon juice 4 cups fresh or frozen raspberries (from two 12-oz bags) 3/4 cup sugar 3 tablespoons sugar 3 tablespoons frozen cranberry raspberry juice concentrate, thawed Mint sprigs, if desired...

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 can (21 oz) apple pie filling 1/4 cup red cinnamon candies Preparation Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In 1-quart saucepan, mix pie filling and cinnamon candies; cook until bubbly. Spoon into crust-lined pie plate. Top with second crust and flute; cut slits in several places with knife....

Ingredients 2 Tbs. olive oil, divided 1 yellow onion, chopped 1 Cup dried red lentils, rinsed and picked over 1 quart vegetable broth 6 cloves garlic, finely chopped 1 bunch collard greens, rinsed, stemmed and thinly sliced 1 Tbs. ground cumin 1 tsp. ground cinnamon Salt to taste Juice of 1 lemon 1/4 C chopped fresh cilantro Preparation Heat 1 tablespoon olive oil in a stockpot or large saucepan over medium heat....

Ingredients 3/4 lb. small red potatoes 4 cups packed chard, minus stems 1-2 Tbsp. toasted sesame oil 2 small garlic cloves, minced 1 onion, thinly sliced 5 Tbsp. reduced sodium soy sauce 1/2 tsp. black pepper Preparation Bring potatoes with enough salted water to cover in a medium saucepan, and simmer 15 minutes or until tender. In the meantime, wash and drain the chard well. Drain potatoes in a colander and set aside until they are cool enough to handle....

Ingredients Rib Eye Steak - Choice Grade or better (no less than ½ in thick; preferably ¾ in thick) Olive Oil Mad Dawgz Rub or Rub of Choice Preparation Set smoker/grill to 250° using hickory, mesquite, or pecan wood. While smoker is coming up to temperature rub steak with olive oil and liberally apply Mad Dawgz Rub to coat all sides of steak. Let steak rest 10 minutes allowing rub to liquefy....

Ingredients 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts (optional) 2 medium bananas, mashed Preparation Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well....

Ingredients 4 ounces bittersweet chocolate, cut into small pieces 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons Grand Marnier or other liqueur, or strong coffee 3 large egg yolks and 5 large egg whites, at room temperature Pinch of cream of tartar Confectioners’ sugar for dusting Preparation Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string....

Ingredients 8 oz. (3 cups) uncooked rigatoni (large tubular pasta) 1 (1-lb.) eggplant, peeled, cut into 3/4-inch cubes 1 medium zucchini, cut into 1/4-inch slices 1 medium red bell pepper, cut into 1-inch pieces 1 medium onion, coarsely chopped 1 tablespoon chopped fresh rosemary 1 teaspoon grated lemon peel 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil 1 tablespoon lemon juice...

Ingredients Roast Asparagus: 1 T unsalted butter 1 T extra virgin olive oil1 lb asparagus 2 meyer lemons, very thinly sliced Coarse sea salt Pepper Risotto: 4 cups chicken stock 1 tablespoon olive oil 2 large shallots, finely chopped 1 cup arborio or carnaroli rice The roast asparagus 1 tablespoon meyer lemon juice, plus more to taste salt and pepper Preparation Asparagus: Heat oven to 425 degrees. Place the butter in a large cookie sheet (with sides) or a roasting pan....

Ingredients 3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken) 1 cup cubed seeded peeled cucumber (about 1 cucumber) 1/3 cup fresh lemon juice (about 2 lemons) 3/4 teaspoon salt 2 tablespoons extravirgin olive oil 2 teaspoons cumin seeds 4 garlic cloves, sliced 6 (6-inch) pitas Preparation Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat....

Ingredients 4 7 oz halibut filets 5 yellow peppers 5 red peppers 1 green pepper 10 oz EVOO 1 bunch fresh basil 8 cloves garlic 2 tomatoes 1 tsp chili pepper flakes 1 cup chicken stock 1/2 lemon Preparation to make confit: roast 4 yellow, 4 red peppers covered in aluminum foil in oven @ 300F for 1 hour. After roasting, let peppers cool down and then peel off skin. When peppers are peeled, using a cutter ring, cut 5 circles out of each pepper....

Ingredients For the Ratatouille: 1 medium Japanese eggplant, sliced in half lengthwise, then cut into ½" pieces 1 red bell pepper, stemmed, seeded, and diced 1 zucchini, sliced in half lengthwise, then cut into ½" pieces 1 ½ cups quartered button mushrooms 1 red onion, peeled and cut into ½" pieces 1 tbsp Bertolli extra virgin olive oil 1 tsp sea salt Risotto base: 1 tbsp Bertolli extra virgin olive oil...

Ingredients 1 bunch of yellow beets (approximately 8 beets - can substitute red or orange if desired) 1 tablespoon minced shallots 1/4 teaspoon ground cloves 1/4 cup orange juice 1/4 cup cider vinegar 2 tablespoons canola oil salt and freshly ground pepper to taste 2-4 ounces crumbled blue cheese 5 stems of fresh chives or green onions, roughly chopped Preparation Remove tops and roots from beets. Roast for 45 minutes to one hour in an oven at 400 degrees....

Ingredients 1 cup champagne vinegar 1 teaspoon Spanish saffron 1/2 medium red onion, finely chopped 2 tablespoons Dijon mustard 1 tablespoon sugar Zest and juice of 1 lemon 1 cup extra-virgin olive oil Coarse salt and freshly ground pepper Preparation In a small saucepan, combine vinegar, saffron, and onion, and bring to a boil. Cook over high heat until reduced to one-third of the original volume. Remove from heat, and stir in mustard, sugar, and lemon zest and juice....

Ingredients 3/4 cup Progresso™ Plain Bread Crumbs 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1/4 cup nonfat sour cream 1 tablespoon Dijon mustard 1 egg white, beaten 1 (14 3/4-oz.) can salmon, drained, skin and bones removed, flaked 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained Preparation In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or until slightly firm. Shape mixture into 4 patties, about 3/4 inch thick....

Ingredients 1/4 cup coriander seeds 4 teaspoons cumin seeds 6 tablespoons extra-virgin olive oil plus additional for brushing 4 large garlic cloves, pressed 2 3/4 teaspoons finely grated lime peel, divided 6 6-ounce skinless salmon fillets (each about 1 inch thick) 9 tablespoons sour cream 3 tablespoons fresh lime juice Chopped fresh cilantro Preparation Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes....

Ingredients Potatoes Cajun Seasoning Salsa Cheddar Cheese Preparation Wash potatoes(leave skin on) Cut into slices,Wash Top with Seasoning Microwave until done Top with salsa and cheddar cheese Micowave 30 seconds Serve!!!!!!!!!!!!!!

Ingredients 2 ripe tomatoes ½ a red onion 1 handful leaf coriander Juice of half a lime 1 tea spoon of chilli sauce replace tomatoe with pinapple Preparation mix all together..

Ingredients Preparation