Ingredients 3 eggs 1 c sugar 1 c extra light olive oil 1 ½ c flour 2 tsp almond extract ½ tsp salt 1 c sliced or slivered almonds ¾ c chocolate chips cinnamon-sugar Preparation Beat eggs well. Slowly add sugar. Add oil. Then add flour. Add the rest of the ingredients. Let the mixture sit for at least an hour. Preheat oven to 350˚ Form the mixture into two loaves on baking pan lined with parchment paper or non-stick aluminum foil....
Ingredients 1 tablespoon CRISCO® Pure Olive Oil 1 medium onion, chopped (1/2 cup) 1 firm ripe mango, seed removed, peeled and cut into 1/4-inch pieces (1 cup) 1/3 cup SMUCKER’S® Sweet Orange Marmalade 1 tablespoon Dijon mustard 2 tablespoons balsamic vinegar 1 to 2 teaspoons soy sauce 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 4 oz thinly sliced prosciutto 1 cup shredded mozzarella cheese (4 oz) 1...
Ingredients 4 cups chopped pitted peeled mango 1 1/2 cups chopped red bell pepper 1 1/3 cups chopped red onion 1/2 cup chopped fresh parsley 4 tablespoons fresh lime juice salt and pepper (optional) Preparation Combine all ingredients in a bowl. Season with salt and pepper, if desired.
Ingredients 24 whole chestnuts, peeled 2 cups chicken broth (preferably homemade) 6 slices bacon, cut into small dice 1.5 lbs Brussel sprouts, trimmed and cut with an X on the bottom Preparation Steam the Brussel sprouts in a vegetable steamer over boiling water just until crisp-tender, 6-8 minutes. Drain and set aside to cool slightly. Place chestnuts and chicken broth in a small saucepan and simmer over medium heat until chestnuts are tender, about 25 minutes....
Ingredients 1 cup packed brown sugar 1/2 cup maple-flavored syrup 1 can (about 12 ounces) lightly salted mixed nuts (2 cups) 1 tablespoon butter or margarine 1 teaspoon baking soda Preparation Heat oven to 200°. Generously butter large cookie sheet; keep warm in oven. Mix brown sugar and maple syrup in 8-cup microwavable measure. Microwave uncovered on High 5 minutes. Stir in nuts. Microwave uncovered on High 5 to 7 minutes or until syrup is bubbling and nuts are toasted–syrup will be very hot....
Ingredients 24 chicken wings-frozen or fresh 4 Tablespoons organic butter 1 cup Frank’s Original Hot Sauce. (I’m sorry, but this is the only choice!) Preparation Put the wings on a roasting pan. If they aren’t already cut into pieces, cut at each joint and place on the pan so the pieces are not touching. Put the wings in an oven at 350 degrees, and roast until they are golden brown, crispy, and just right (about an hour)....
Ingredients 2 large cans of mixed beans (or you can do a can of your favourite bean, then a can of chick peas - that’s also good) 2 large cans of corn (kernals, not the gross, creamed stuff) 1 red pepper 1 orange or yellow pepper (these make it look pretty, but you can also do just 2 red peppers) 3 tomatoes 3 shallots or one red onion...
Ingredients 1 packet frozen kube 1 chopped onion 1/3 cup oil 2 teaspoons tomato paste 1 tablespoon chicken stock 1 tablespoon sugar 2 sliced courgettes 1/2 teaspoon lemon salt 2 sliced carrots 1.5 liters of water Preparation Heat the oil in a large pot. Fry the onion. Add tomato paste and lightly cook. Add water, stir. Add carrots and bring to the boil. Lower heat. Add courgettes, spices and frozen kube....
Ingredients 6 large egg whites, room temperature 3/4 cup granulated sugar 2 teaspoons cornstarch 1 teaspoon distilled white vinegar 1 drop pink soft gel-paste food coloring, such as AmeriColor (available at globalsugarart.com) 3/4 cup packed dark-brown sugar Preparation Preheat oven to 300 degrees with racks in upper and lower thirds. Line 2 large rimmed baking sheets with parchment. Place 3 egg whites and granulated sugar in a mixer bowl set over a pot of simmering water and heat, whisking occasionally, until sugar is dissolved and mixture is hot, about 3 minutes....
Ingredients 1/4 c. butter, melted 3 T. Dijon-style mustard 1 1/2 T. honey 1/4 c. bread crumbs 1/4 c. finely chopped pecans 4 t. minced Italian parsley 4 salmon fillets (about 6 oz. each) salt and freshly ground black pepper lemon wedges, for serving Preparation Preheat oven to 450 degrees F. Stir together the butter, mustard, and honey in a small bowl and set aside. In another bowl, stir together the bread crumbs, pecans, and parsley....
Ingredients 2 tablespoons plus 2 teaspoons granulated sugar 4 teaspoons ground cinnamon 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 6 tablespoons plain cream cheese spread (from 8-oz tub) 1 cup powdered sugar 4 teaspoons water Preparation Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon. On lightly floured surface, roll one pie crust into 13-inch circle; spread with 3 tablespoons of the cream cheese spread....
Ingredients 1 pound medium red beets, washed and dried 1 pound medium Chiogga beets, washed and dried 1 pound medium yellow beets, washed and dried 1/2 cup olive oil 1/2 cup white-wine vinegar 2 tablespoons coarse salt 1 tablespoon sugar Freshly ground pepper 6 sprigs fresh thyme Curry Vinaigrette 1 Granny Smith apple Preparation Preheat oven to 425 degrees. Place beets in a large bowl; add olive oil, vinegar, salt, and sugar....
Ingredients 1 cup all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 3/4 teaspoon kosher salt 3/4 cup granulated sugar 1 cup whole milk 4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly 1 large egg 1 tablespoon vanilla extract 3/4 cup packed dark brown sugar 3/4 cup strong brewed coffee, at room temperature Preparation Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside....
Ingredients 7 cups all-purpose flour 2 packages dry yeast 4 teaspoons salt 3 cups hot tap water (105-115 degrees) Approximately 20 minutes before putting the dough in the ovens preheat to 425 degrees. Preparation Place flour, yeast and salt in a bowl and mix. Make a well in the middle of the mix and add the water slowly until the flour is all incorporated and pulls away from the bowl. Place dough on a floured surface then knead with the lift-fold-turn rhythm....
Ingredients Chickpea Tagine: 2 tablespoons olive oil 1/2 red onion, thinly sliced 1/2 white onion, thinly sliced 1 teaspoon ground tumeric 2 teaspoons cumin seeds 2 teaspoons coriander seeds, lightly toasted in a dry skillet and ground 1 teaspoon ground cinnamon 1 red serrano chile, seeded and finely chopped 3 cups canned chopped tomatoes, about 28 oz. 1 tablespoon tomato paste 2 oz. dried apricots, soaked overnight, drained and sliced...
Ingredients 2 garlic cloves 1/2 tsp Salt 2 cups white yogurt Juice and pult from one large lemon 3 to 4 tbsp 1/2 tsp cracked black pepper 2 pounds chicken breasts Preparation Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt....
Ingredients 2 lb roast 1 can condensed cream of mushroom soup 1 envelope Lipton onion soup mix 2 T A1 sauce 1/4 t Worcestershire Pepper and garlic powder as desired Preparation Mix all ingredients and pour over roast in baking dish. Cover and bake for 3 hours at 200.
Ingredients 3 tablespoons ground dried porcini mushrooms 3 tablespoons ground dried morel mushrooms 2 teaspoons coarse salt 1/4 teaspoon freshly ground white pepper 1 1/2 teaspoons dried thyme 1 tablespoon finely chopped lemon zest Preparation Combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until fine. Transfer to a small airtight container. Keeps up to 1 month.
Ingredients 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12-oz. pkg. bag of hershey’s special dark or semi-sweet chocolate chips 1 cup chopped walnuts Preparation Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy....
Ingredients 2.5 cups jarred pimento peppersdraained 1 cup finely chopped pimento stuffed green olives 5 cups shredded sharp vermont cheddar cheese 1/4 cup grated Parmeson cheese 1/4 cup mayonaise 1 tablespoon parsley 1/2 teaspoon ground pepper cayenne pepper to taste flatbread for serving Preparation pulse peppers in food processor a few times move peppers to a large bowl and add the olives, cheddar and parmeson cheeses, mayonaise, parsley, black and cayenne peppers mix until fully incorprated
