Ingredients 1 c. olive oil 1/2 c. white vinegar 6 fresh garlic cloves, peeled 1 whole spanish onion, peeled and diced 1 green bell pepper, seeded and diced 1 tsp. oregano 1 pinch cumin 7 scotch bonnet (habanero) peppers 1 hot finger pepper 2 c. fresh cilantro leaves (about 1 large bunch) salt and pepper, to taste Preparation Place all ingredients in a food processor and blend until it’s an emerald green paste....
Ingredients 2 cups white sugar 1 cup butter ½ cup cocoa powder 1 t. vanilla extract 4 eggs 1½ cups all-purpose flour ½ t. baking powder ½ t. salt ½ c. walnut halves Preparation Melt the butter or margarine and mix all ingredients in the order given. Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan.
Ingredients 2 T. extra virgin olive oil + additonal for drizzling 1 med. onion, chopped 3-4 cloves garlic, minced or chopped 2, jarred roasted red peppers, chopped 1 - 8 oz. can tomato sauce 2 small yellow squash, thinly sliced 2 small zucchini, thinly sliced 2-3 small yukon gold potatoes thinly sliced 2-3 thyme sprigs, leaves removed salt and pepper *parchment paper Preparation Preheat oven to 425 degrees. Place large skillet over med-high heat....
Ingredients 1 cup golden raisins 1 cup warm water 1/2 cup pine nuts 2 cups red wine vinegar 1 cup sugar 1 red onion, finely chopped 1 tablespoon fennel seeds 1 cup seedless red grapes, halved 1/4 cup extra-virgin olive oil Salt Preparation In a bowl, cover the raisins with the warm water and let stand until plumped, about 10 minutes. Drain. In a small skillet, toast the pine nuts over moderate heat until fragrant and golden brown, about 4 minutes....
Ingredients 16 to 18 ounces of fresh or frozen cheese ravioli 2 chopped shallots olive oil 1 pint halved grape tomatoes 1 cup white wine salt and pepper 2 tablespoons butter ¼ cup chopped parsley Preparation 1.Cook 16 to 18 ounces of fresh or frozen cheese ravioli according to the package directions. 2.In a large skillet, cook 2 chopped shallots in olive oil over medium heat until tender, 3 to 5 minutes....
Ingredients 1 pound ground round 3 ounces blue cheese chunks 1/4 cup coarsely chopped red onion 1/4 cup coarsely chopped white onion 1 cup chunky tomato salsa 1 small avocado Sour cream Salt and pepper to taste Preparation Preheat gas grill or allow charcoal to ash over. Crumble blue cheese into a medium mixing bowl. Add chopped onions and mix lightly. Add ground round. Using both hands, quickly incorporate onion and blue cheese mix into beef....
Ingredients 1 lb lamb, in bite-sized pieces 1 cup onion, chopped 1/2 cup bell pepper, chopped 2/3 cup coconut milk 2 1/2 tbs red curry paste 3 tbs vegetable oil, divided 1 tbs ginger 2 large garlic cloves, minced 1/2 cup chicken broth 1 cup tomato 1 tsp cumin 1/2 tsp turmeric Basmati rice Scallions, sliced for garnish Preparation Whisk coconut milk and paste in a small bowl until combined. Place a large skillet over high heat....
Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1 (8-oz.) pkg. thinly sliced pastrami or corned beef 1 (6-oz.) pkg. (4 slices) Swiss or mozzarella cheese 1 (8-oz.) can (1 cup) sauerkraut, drained 1/2 teaspoon caraway seed 1/2 teaspoon sesame seed Preparation Heat oven to 400°F. Separate 1 can of dough into 4 rectangles. Place in ungreased 12-inch pizza pan or 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust....
Ingredients Wine Sauce 2 Tablespoons butter 1/2 cup chopped onion 1/4 cup each chopped celery & carrot 2 teaspoons chopped fresh thyme 1/4 teaspoon cracked black pepper 1 Bay leaf 1 1/2 cups dry red wine 2 cups low salt chicken broth 2 cups beef broth 1 Tablespoon tomato paste ONIONS 1 TBSP butter 16 cipolline onions blanched and peeled 1/2 cup low salt chicken broth 1 TBSP brown sugar...
Ingredients 2 medium cloves garlic, minced 1 tablespoon kosher salt 1 teaspoon dried thyme leaves 1/4 cup Dijon mustard 1 3-pound boneless leg of lamb, trimmed, rolled and tied 3 fennel bulbs, tops removed, bulbs cut through the core into thick wedges 10 medium carrots, peeled and thickly sliced on the diagonal 6 medium russet potatoes, peeled and cut lengthwise into quarters 2 medium onions, quartered 4 tablespoons best quality olive oil...
Ingredients 10 oz. dried rotelle pasta 1 can (14.5 oz.) CONTADINA® Recipe Ready Diced Tomatoes, undrained 1 jar (6 oz.) marinated artichoke hearts, quartered, undrained 1 can (3 1/4 oz.) pitted ripe olives, drained and quartered 1/3 cup red wine vinegar 1/4 cup sliced green onions 1/4 cup (1 oz.) shredded Parmesan cheese 1 tsp. dried basil, crushed 1/2 tsp. salt 1/4 tsp. ground black pepper Preparation COOK pasta according to package directions; drain and chill....
Ingredients 1 box of brown sugar light or dark 4 eggs 2 cups of bisquick 1 cup of nuts (any kind you like) 1 cup of coconut (optional) Preparation Pre-heat oven to 350 degrees mix all ingredients together and if it is too dry add another egg. Bake 30 to 40 minutes Watch oven to make sure it is done.
Ingredients 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving...
Ingredients 15 ounce can garbanzo beans 1/4 cup fresh parsley 1 small onion, diced 1 peeled carrot 2 tablespoons fresh lemon juice 1 teaspoon garlic powder dash of cinnamon 1 teaspoon ground cumin 1/4 cup unbleached all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper olive oil Preparation In a food processor (or in my case a blender .which takes longer), combine all the ingredients except the olive oil....
Ingredients 1/4 cup of olive oil 1/4 cup sliced or slivered almonds 3-4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then into matchsticks salt, freshly ground pepper 1/4 lb. pecorino romano, thinly sliced into triangular sheets with a cheese slicer or very sharp knife. If not available grated will work also. Preparation The key to this dish is cooking with high heat, don’t add too much zucchini at once or it will steam and mush....
Ingredients 2 cups Raisin Bran Cereal, divided 1-1/4 cups fat-free milk 1/4 cup (1/2 stick) margarine, melted, divided (you could use oil) 1 egg 1/2 cup sugar 2 cups flour 1 Tbsp. CALUMET Baking Powder 1/2 tsp. ground cinnamon 1 Tbsp. sugar Preparation PREHEAT oven to 350°F. Mix 1-1/2 cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl. Let stand 1 minute. Add egg and 3/4 cup sugar; mix well....
Ingredients Base: 3 cups cooked brown rice 2 cups milk (reconstituted dry is the most convienient) 4 eggs (or substitute/predominantly whites) 3 cups shredded low-fat cheese (part-skim blends or other) 1 onion, finely chopped 2 cups diced or chopped favorite vegetables (i like frozen kale, collards, mustards or chard) Add seasonings (cumin, chili powder, paprika, garlic, etc.), fresh herbs (basil, parsely, cilantro, etc.) to taste. Preparation Drain moisture from frozen vegetables....
Ingredients 1 lb. lean ground beef 2 1/2 cups water 2 (3-oz.) pkg. oriental-flavor ramen noodle soup mix 1/2 cup purchased stir-fry sauce 3 cups frozen broccoli, carrots and cauliflower Preparation In large skillet, brown ground beef; drain. Add water, 1 of the soup mix seasoning packets, stir-fry sauce and frozen vegetables; mix well. (Discard remaining seasoning packet or save for another use.) Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are tender, stirring occasionally....
Ingredients 1 whole Tomatoe 1 can baby shrimp Vinegar salt oregano 1/4 red onion 1.5 serrano chilis 2 lemons 1/4 cucumber Preparation Dice Tomato, red onion, cucumber, and chilis - combine w/baby shrimp. Add a splash of vinegar and salt (to taste) Two generous shakes of oregano. Stir and cover - refridgerate for 20 minutes to let flavors combine. Simply add ingredients to make more.
Ingredients -8-10 stalks of rhubarb -1 lg. package of strawberry jello -1 box of white or yellow cake mix -2 cups water -1 cube butter diced on top of cake mix Preparation Fill the bottom of pan with rhubarb. Add jello, cover with cake mix. Pour in water and then dice and place butter over top of entire pan.
