Ingredients 1 medium onion, chopped 2 medium carrots, thinly sliced 2 stalks celery, cut into 1/2 inch pieces 1 red bell pepper, seeded, cut into 1/2 inch pieces 1 medium zucchini, scrubbed, sliced into 1/2 inch rounds 2 cloves garlic, minced 2 14 1/2 oz. can vegetable broth 1 28 oz. can crushed tomatoes 2 15 1/2 oz. cans kidney beans, drained 2 tsp. dried marjoram 1/4 tsp. coarsely ground black pepper...
Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 4 oz cream cheese, softened (from 8-oz package) 3/4 cup finely chopped walnuts 1/2 cup all-purpose flour 1/2 teaspoon vanilla 1 cup powdered sugar 1 teaspoon ground cinnamon Preparation Heat oven 350°F. In large bowl, break up cookie dough; stir or knead in cream cheese, walnuts, flour and vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR....
Ingredients 1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise 2 cups unsweetened coconut milk 1 cup water 2 to 4 fresh or frozen kaffir lime leaves 2 teaspoons coarse salt 1 1/2 cups long-grain rice 1/4 cup slivered almonds, toasted 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish Freshly ground pepper Preparation In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt....
Ingredients 2 cups sugar 1 1/2 cups flaked coconut Vegetable oil, for baking sheet Preparation Lightly oil an 11-by-17-inch baking sheet, and set aside. Combine sugar and 1/2 cup water in a medium saucepan set over medium-high heat. Cook until golden brown in color, about 11 minutes, swirling the pan occasionally. Remove pan from heat. Add the coconut, and gently fold in to caramel, using a wooden spoon. Working quickly and carefully, tilt the pan slightly; using a fork, transfer about 2 tablespoons coconut mixture to a baking sheet....
Ingredients 1 1/2 cups shredded unsweetened coconut 2 large egg whites 1/4 cup sugar 1 cup heavy cream 1 vanilla bean, halved lengthwise 1/4 cup toasted shaved coconut, for garnish 1/2 cup semisweet chocolate, finely chopped 1/3 cup bittersweet chocolate (60 percent cacao), finely chopped 1/2 cup heavy cream 1 1/2 teaspoons honey 1/8 teaspoon coarse salt 1/4 teaspoon pure vanilla extract Preparation Make the crust: Preheat oven to 350 degrees....
Ingredients 1 cup milk, steamed 1/2 cup cold milk 1 cup espresso Preparation Heat 1 cup milk in a saucepan over medium-low heat until milk is steaming. Using a frother, whip 1/2 cup cold milk until foamy. Divide 1 cup espresso between 2 coffee cups. Divide warmed milk between cups. Spoon milk foam on top to taste.
Ingredients 2 1/2 Pounds cleaned calamari 3 T Extra virgin olive oil 3 T Balsamic vinegar 1/2 t Oregano 1 Whole bay leaf 1/2 t Salt 1/4 t Pepper (Cayenne if desired) 10 Green olives with pimento (Medium) 4-6 Peperchoni peppers in vinegar (medium) 4T Juice from the peppers above 2 T Fresh parsley finely chopped 2 T Diced celery 1 T Old Bay brand crab seasoning 3 Scallions (Use only the white)...
Ingredients 1/2 organic red cabbage 1/2 organic white cabbage 2 bunches continental flat leaf parsley 1 bunch organic kale 2 - 4 organic carrots 8 - 12 green spring onions Dressing 1 cup cold pressed extra virgin olive oil 1/4 cup raw cashews soaked for about 4 hours 1/8 cup of fresh lemon juice or more to taste 4 cloves garlic a pinch of Celtic sea salt Preparation Chop up the vegetables individually in your food processor and toss in a salad bowl....
Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 3 tablespoons unsweetened baking cocoa 3/4 cup chopped Oreo chocolate sandwich cookies (about 6 cookies) 30 Hershey’s Hugs brand chocolates, unwrapped 1/4 cup white vanilla baking chips Preparation Heat oven to 350°F. In large bowl, break up cookie dough; stir or knead in cocoa and chopped cookies until well mixed. Shape dough into 30 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets....
Ingredients 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1 lb lean (at least 80%) ground beef 1 can (15.5 oz) sloppy joe sandwich sauce 1 cup frozen corn (from 12 oz bag) 1 1/2 cups Colby-Monterey Jack shredded cheese blend Preparation Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edges of pan. Bake for 10 to 12 minutes or until crust begins to brown....
Ingredients 1 c.s. fécule de maïs 1/2 tasse d’eau 1/4 tasse de jus de citron 1/4 tasse de sucre 2 tasses de fraises lavées, équeutées et tranchées. 1/4 tasse de sirop d’érable Preparation Mettre les fraises, le sucre, le jus de citron et le sirop dans une casserole. Ajouter la fécule de maïs délayée dans l’eau au premier mélange. Amener à ébullition et laisser mijoter en brassant fréquemment et ce, jusqu’à épaississement....
Ingredients 1/2 cup cornflake crumbs 1 tablespoon Dijon mustard 2 teaspoons orange juice 1/4 teaspoon dried thyme leaves 4 boneless pork loin chops, 3/4 inch thick (1 lb) Preparation Heat oven to 425°F. Line cookie sheet with foil; spray foil lightly with cooking spray. In shallow dish, place corn flake crumbs. In small bowl, mix mustard, orange juice and thyme. Brush 1 side of each pork chop with mustard mixture. Place 1 chop, mustard side down, in crumbs; brush remaining side of chop with mustard mixture....
Ingredients 1/2 cup spinach puree (fresh or frozen spinach) 3 tbsp butter 1 onion, finely chopped 1 garlic clove, f. chopped 2 cups chicken broth (fresh or canned) 1/2 tsp tarragon 1 cup medium bechamel OR 1 serving instant mashed potato (follow package directions) Preparation cook spinach (if using frozen, 5oz- if fresh, 16-20 leaves)- remove to colander and drain, squeezing out most of the liquid- puree in either a food processor or blender- saute onion and garlic in butter till soft- add spinach puree and saute gently 2-3min- add chicken broth and tarragon and simmer 3-4min- add bechamel or mashed potatoes and heat to boiling...
Ingredients can of tomato soup milk or cream 1 cup cheese soda crackers Preparation You need a bowl larg enough not only to cook the soup in but for the crackers that u put in after cooking. Cut the cheese up into 8 roughly equal pieces. While the soup is heatin up in the microwave break the cracker up while they are still in the sleeve.
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 container (5.2 oz) tomato basil or garlic herb spreadable cheese (about 2/3 cup) 2 teaspoons fresh herbs, such as chopped chives or shredded basil Preparation Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 20 rounds. Place on ungreased cookie sheet....
Ingredients 3 1/2 cups whole milk 8 large eggs 3/4 stick unsalted butter, melted and cooled, plus about 1/2 stick, room temperature, for cooking crepes 2 cups all-purpose flour 1 1/2 teaspoons coarse salt 16 ounces cream cheese, room temperature 1/3 cup chopped fresh dill fronds (from 1 bunch), plus more for garnish 1 tablespoon grated fresh lemon zest plus 2 tablespoons lemon juice (from 1 large lemon) Pinch of cayenne pepper Coarse salt 24 plain crepes 8 ounces each Nova smoked salmon, sturgeon, and sable (russanddaughters....
Ingredients 1 package (3 oz) cream cheese, softened 1/4 cup sugar 1/4 cup coconut, if desired 1 tablespoon honey 1 teaspoon lemon juice 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/2 cup powdered sugar 1 teaspoon butter or margarine, softened 1 tablespoon lemon juice Preparation Heat oven to 350°F. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon until smooth. Grease cookie sheet....
Ingredients 8 soft shell crabs (can be previously frozen) 1 teaspoon Old Bay Seasoning 2 cups milk (can use low-fat) fresh ground blk. pepper to taste 1 cup all-purpose flour 8 tablespoons salted butter Dinni’s Select Cajun Remoulade Sauce 1 bottle (from www.dinnisselect.com) NOTE: Since the sauce is giving the crunchy garden fresh taste of fresh vegetables, do not substitute the brand of sauces Preparation Soak the crabs in the milk for about 30 minutes....
Ingredients 2 cans chickpeas 1/8 c olive oil 1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp tumeric dash of black pepper dash of sea salt Preparation Rinse 2 cans of chickpeas (also called garbanzo beans). Pat dry with paper towels and set aside. In a mixing bowl combine 1/8 cup of olive oil, 1/2 tsp each of smoked paprika, cumin and turmeric, and a dash of black pepper and sea salt....
Ingredients 1/2 cup crushed cornflakes 1 banana 1 lemon Preparation put the corn flakes in a plastic bag.squeeze lemon juice on a plate.slice the banana.roll the banana slices in the lemon juice and drop them into th bag of cornflakes. shake for a couple of seconds and take the bananas out of the bag.fry until both sides are crispy. serve while hot!
