Ingredients 1 8 oz box lasagna noodles cooked 2 packages frozen spinach 10 oz cooked and drained 1 pound Monterey Jack cheese , grated 1 cup parmesan cheese, grated 2 pounds cottage cheese small curd 2 eggs 1 tbsp parsley salt and pepper garlic salt 1/2 cup butter (one stick) Preparation Mix cottage cheese, eggs, parsley, salt, pepper, and butter together and add a little garlic salt to spinach. Grease a 9x13 casserole dish....
Ingredients 5 ounces (1/2 cup, plus 2 tablespoons) canned fruit cocktail in heavy syrup, puréed (from 15- ounce can)* Juice of 2 fresh limes 3 ounces (1/4 cup, plus 2 tablespoons) pear-flavored premium vodka 2 tablespoons sugar Ice Pineapple wedges and cherries, for garnish Preparation Equipment: Blender Preparation: Do ahead: Purée entire can of fruit cocktail in blender. Transfer purée to a separate bowl/pitcher. Rinse blender bowl and return to the base....
Ingredients 2 medium sized Serlion Steaks 4 medium sized potatoes 1 Red Bell Pepper 1 large tomato (or 2 smaller ones) 4 green onions 1 shallot, finely diced 3 Tbs. Red Wine Vinegar 3 Tbs. Extra Virgin Olive Oil (Plus a little more to coat the steaks) 1 tsp. dijon mustard 1 tsp. fresh parsley, roughly chopped 1 fresh mint leaf, roughly chopped salt pepper Preparation Put a pot of salted water on to boil and cut the potatoes into 1 inch cubes....
Ingredients 1 lb. ground chuck 1 small onion, chopped 1 10 3/4 oz. canned tomato soup, undiluted 1 10 oz. can mild enchilada sauce 8 (7 or 8 in.) flour tortillas 2 c. shredded Cheddar cheese, divided Sour cream, lite Sliced ripe olives Preparation Cook beef and onion in a large skillet over medium-high head until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into mixture....
Ingredients 2 boned skinless chicken breasts 2 stalks celery thinly sliced 1/4 C. green olives sliced in half 1/2 C. pinapple chunks 1/4 C. pecan or walnut pieces 1/2 apple, peeled and cut into chunks 1/3 C. raisins 2/3 C. Mayonaise 1 heaping tablespoon curry Preparation Par boil chicken breasts until there is no pink inside. Remove, drain and cut into bite size pieces. Chill for 10 minutes and then add all the of the other ingredients....
Ingredients 1 lb. lean ground turkey 1/4 cup unseasoned dry bread crumbs 1/4 cup chopped onion 1/4 teaspoon seasoned salt 1 egg 1 medium zucchini, cut into 1x1/4x1/4-inch strips 2 garlic cloves, minced 1 (28-oz.) can whole tomatoes, undrained, cut up 1 (15.5-oz.) can great northern beans, drained 1 (14 1/2-oz.) can ready-to-serve chicken broth 1 teaspoon sugar 1 teaspoon cumin 3 teaspoons chili powder 1/4 teaspoon pepper 1/8 teaspoon salt...
Ingredients 1/2 lb cream cheese, softened 1 cup Wild Veggie Carrot 2 tsp roasted garlic puree 1 tsp onion, grated 1/2 tsp salt 1/4 tsp white pepper 3 tlbsp green olives, sliced Preparation Blend cream cheese, Wild Veggie Carrot, garlic, onion and seasonings together until smooth Fold in sliced olives
Ingredients 2kg pork butt (fine) 4kg pork shoulder (course) 4kg pork belly (diced) 110gr sea salt 15gr black pepper powder 25gr crushed black pepper 25gr garlic 10gr pepperoncino 15gr rosemary 5gr marjoram 5gr bay leaf 15gr coriander seeds 25gr fennel seeds 15cl olive oil 33cl dry red wine 25gr tomato paste 50gr sun dried tomatoes 10gr sugar Preparation Chill all the meat, down to 3C. Mix all ingredients and let marinate for 8 hours....
Ingredients 4 cans french cut green beans 2 1/2 cans of cream of chicken soup 2 tablespoons yellow mustard 1/2 cup crushed Cheese crackers (Cheez-It’s) 1/2 cup sharp cheddar cheese 1 large can fried onions 1 teaspoon black pepper salt to taste Preparation Combine all ingredients (except 1/2 can onions) in a large bowl. Mix thoroughly. Spoon into a 13X9 casserole dish. Top with remaining can of onions. Bake at 350 until it begins to bubble....
Ingredients 3 C Zucchini cut into bite sized peices 2 Carrots grated 1 small onion finely chopped 1 Can Cream of Chicken Soup 1/2 C Sour Cream 1/2 bag package of seasoned stuffing mix ~ 3 cups 1/3 C Melted Butter Preparation Place cut zucchini and grated carrots in large microwaveable bowl. Cook high 5 mins in the microwave, do not add water. Stir once mid way of cooking. In a 9X13 glass baking pan I melt the butter, mix in the sour cream, and soup, remove and hold asside 1/4 of this dressing....
Ingredients 2 tablespoons olive oil 1 medium sweet onion, diced 8 ounce package baby portobella mushrooms (sliced) 1 tablespoon garlic 1/8 teaspoon salt 1/8 teaspoon pepper dash of red pepper flakes (or more, if you prefer more) 1/2 teaspoon Italian Seasoning (marjoram, thyme, rosemary savory, sage, oregano, and basil blend) 4-5 ounces fresh spinach 1/4 cup reduced sodium chicken broth 24 ounce can tomato sauce (Bertolli Olive Oil and Garlic)...
Ingredients 12-16 oz. of fresh pasta 4-5 small artichokes sea salt & pepper 1 leek, outer leaves removed, cut into 3-inch lengths, washed 1/2 lb. chard (or other nice leafy greens) extra virgin olive oil 1 small white onion, chopped 3/4 cup of vegetable stock (add another 3/4 cup if you are making into a stew) - use the water you will using to blanch the veggies in. 12 oz. fresh shelled peas...
Ingredients 3 Tbsp. sparkling wine vinegar 1 tsp. dijon mustard 1/2 tsp. whole-grain mustard 1/2 tsp. minced garlic 1 x-large egg yolk (room temperature) 1 tsp. kosher salt 1/2 tsp. pepper 1/2 cup olive oil Preparation The ingredients sans the oil measure to approx. 1/3 of measuring cup. Add the olive oil slowly whisking constantly (which should measure out to 2/3 cup) Related Video
Ingredients FOR THE MARMALADE 1 orange ¼ - ½ lemon A little orange rind finely grated 2 tablespoons granulated white sugar 1 tablespoon Cointreau FOR THE SPONGE BASE 3 large egg yolks Rind (finely grated) and juice of one lemon 4 ½ tablespoons granulated white sugar 6 tablespoons plain white (all purpose) flour, sifted 4 large egg whites, beaten until very stiff...
Ingredients 2 eggs (or Eggbeaters) 1 3/4 cups skim milk 1/4 cup canola oil 1/4 cup applesauce 1 teaspoon vanilla 1 1/4 cup whole wheat flour 1/2 cup flax seed meal 1/4 cup wheat germ 4 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt Preparation Whisk together eggs, milk, oil, applesauce, and vanilla. Set aside. Mix remaining ingredients in separate bowl and add to wet ingredients. Cook in waffle iron, as directed....
Ingredients eggplant: two, large onion: half, chopped fine green chile pepper: 1/4 or to taste, chopped fine ginger; ½ piece, remove skin, chopped fine turmeric: 1 heaping teaspoon salt black pepper tomato sauce: about 100 gram Preparation poke both eggplants with fork, place on cookie sheet (aluminum foil recommended below) place in oven for at least an hour (or more) until eggplant is very soft remove from oven, let cool remove eggplant skin, will be very easy to do with hands chop eggplant into small pieces, about 1/2 inch by 1/2 inch brown: onion, green chile pepper, ginger, turmeric, salt, black pepper, until onion has yellowed stir in eggplant stir in tomato sauce cook for 15-20 minutes on low heat - until all water has evaporated
Ingredients 2 tablespoons butter or margarine 2 tablespoons gluten free baking mix such as Old Fashioned Baking Mix from The Pure Pantry (www.thepurepantry.com) 1 teaspoon chopped fresh thyme (or ½ t. dried) 1 teaspoon chopped fresh rosemary 1 teaspoon minced garlic 2 cups milk, plain rice milk, or goat’s milk ¾ cup (3 oz) crumbled Gorgonzola or other blue cheese or you can substitute ½ cup crumbled goat cheese and ¼ cup grated Manchego (goat) cheese...
Ingredients 1 (16.9-oz.) pkg. Pillsbury™ Pecan Swirl Quick Bread & Coffee Cake Mix 3 tablespoons butter or margarine, melted 1 teaspoon vanilla 1 egg, slightly beaten 1/2 cup coconut 2 to 3 tablespoons half-and-half 1 cup powdered sugar 1 teaspoon vanilla 4 to 6 teaspoons milk 1/4 cup finely chopped pecans 1/4 cup coconut Preparation Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well....
Ingredients 1 pint of real vanilla ice cream (Breyers natural vanilla works best) 4 cups of shelled pecans(Dry roasted) 1 cup of honey Preparation On a large cookie sheet spread out the pecans and cover evenly with honey.Bake for 10 minutes in a 250 degree oven.Meanwhile soften the ice cream,and set aside.When the nuts are done fold into the ice cream.Pour back into the container and freeze.
Ingredients 1-1/2 cups UNSWEETENED nondairy milk (unflavored soy milk works well; I also find original unsweetened Almond Breeze almond milk to be good for cooking) 1 cube veggie bouillon (if you don’t have one you like, try Rapunzel) 1 to 2 tablespoons vegetable oil 1/2 medium onion, diced 3/4 cup chopped mushrooms (button or baby bella work best) 1 carrot, diced 1/2 teaspoon basil 1/2 teaspoon garlic 1/2 teaspoon marjoram...
