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Ingredients 1 tsp ground green pepper 1/2 tsp garlic powder 1 tsp dried tarragon 1/2 cup dry sherry 3 tbs butter 1/2 small onion diced 1 large celery stalk diced 2 King Crab Legs, shelled and picked clean 1 can veggie broth 1 can unsweetened coconut milk (secret ingredient!!) Preparation Saute onion and celery in butter until translucent Add spices and saute briefly Add broth and sherry Add crab and reduce to simmer for about 20 minutes Add coconut milk Continue to simmer to heat through Dash of heavy cream can be added if desired

Ingredients 1 French baguette, sliced lengthwise 2 tablespoons butter 2 cloves garlic, minced 3 tablespoons white wine 8 ounces cream cheese 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons lemon juice 3/4 teaspoon hot pepper sauce salt and pepper 1 pound lump crabmeat 2 cups Cheddar cheese, shredded Paprika Marinara sauce Preparation Saute garlic in butter. Add wine and reduce. Add cream cheese, Worcester sauce, Dijon, lemon juice, hot pepper sauce, salt and pepper....

Ingredients Filling: 3/4 dried cranberries 1/3 c cherry preserves 1 1/2 T sugar 1/8 t almond extract Dough: 2 C plus 2T flour 1/4 t baking powder 1/4 t salt 3/4 c sugar 2/3 c softened butter 1 egg 2 1/4 t vanilla 1/2 t almond extract Preparation In food processor, blend the cranberries, preserves and sugar, then cook just until it comes to a boil. Stir in almond extract and cool....

Ingredients 1/3 cup Crème de Brie such as Alouette shopping list 2 tsp. dry white wine or milk pinch freshly ground black pepper ¼ red apple, cubed 2 slices French baguette, cubed Any other favorite dippers such as roasted potatoes, steamed vegetables or skewers of chicken or beef Preparation Combine Crème de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm....

Ingredients 1 pound Parmigiano-Reggiano cheese, grated on the large holes of a box grater 1 tablespoon plus 1 teaspoon all-purpose flour Preparation Heat a nonstick 12-inch skillet over medium-low heat. Combine cheese and flour in a medium bowl. Place 3 to 4 small overturned glasses next to work area. When skillet is hot, sprinkle 3 tablespoons of the cheese mixture into a thin round, about 4 inches wide; repeat, making three more rounds....

Ingredients 1/2 cup diced carrot 1/4 cup diced celery 1/4 cup chopped onion 1 teaspoon butter 6 cups chicken broth 1 1/2 cups diced cooked chicken 1 teaspoon salt 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/8 teaspoon pepper 1 1/4 cups uncooked medium egg noodles 1 tablespoon minced fresh parsley Preparation In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil....

Ingredients 2-3 ripe avacados (not over ripe) 1 ripe tomato 1 fresh lemon 1-2 cloves garlic chili powder to taste salt and pepper to taste fruit protector powder (prevents discoloration) Optional Preparation Chop avacodos in chunks (important not to mash). Sprinkle with fruit protector (optional). Chop tomato in chunks. Press garlic. Sprinkle with chili powder, salt and pepper to taste. Squeeze one fresh lemon over ingredients and mix. Serve immediately with tortillas or allow to rest in fridge until ready to serve....

Ingredients 3 cups fresh lemon juice (from about 20 lemons) 2 cups superfine sugar Preparation Pour the fresh lemon juice through a fine sieve into a pitcher. Add the sugar, and stir until it has dissolved. Stir in 4 cups of water and some ice, and then garnish with lemon slices.

Ingredients 1 1/2 lbs ground turkey 1 medium red bell pepper diced 2 garlic cloves minced 1 tbsp parsley minced 1/4 tsp salt 1/2 tsp black pepper Preparation combine into 6 patties and grill. Chill in freezer for 30 minutes before grilling. per patty 177 cal 9 g fat 2 g carbs 20 g protein

Ingredients 1 (13.5-ounce) can coconut milk 2 tablespoons fresh lime juice 2 tablespoons olive oil Salt and freshly ground black pepper 4 (6-ounce) cod fillets 1 jalapeno, stemmed and thinly sliced lengthwise Preparation Preheat the oven to 400 degrees F. In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade....

Ingredients 1 (18.25-oz.) pkg. white cake mix with pudding 1 (14-oz.) can coconut milk (not cream of coconut) 1/4 cup butter, softened 3/4 teaspoon coconut extract 3 eggs 3/4 cup vanilla ready-to-spread frosting (from 16-oz. can) Preparation Heat oven to 325°F. Spray 12-cup Bundt® pan with nonstick cooking spray. In large bowl, combine cake mix, coconut milk, butter, 1/4 teaspoon of the coconut extract and eggs; beat at low speed until moistened....

Ingredients 1 bulb fennel, cored and thinly sliced 1 large onion, thinly sliced 4 large cloves garlic, chopped 1/2 c pitted and chopped good quality black and green olives 1 tomato,peeled and seeded, sliced (optional) 2# cod fillets cut into 4 portions salt and pepper 1/4 c flat-leaf parsley, chopped extra virgin oil, for drizzling 1 lemon Preparation Preheat oven to 400 degrees. Rip off 4 sheets of parchment paper, each a little over a foot long....

Ingredients 1/2 (consomme) can of Uncle Ben’s converted rice. 1 can of beef consomme soup. 1/2 medium yellow onion. 3-4 tablespoons of salted butter. Preparation Cook chopped onion in butter. Drain onion and butter on paper towel. In covered sauce pan put consomme, rice, and onion. Bring to a boil then reduce to low (covered pan) for 20 minutes or until all liquid is absorbed. Fluff with a fork and serve....

Ingredients 1 pkg. frozen strawberries (whole) 1 cup sugar 1 T. cornstarch 1/8 tsp. salt 1 T. butter 2 frozen pie shells Preparation Line pan with pie shells. Add frozen berries. Mix sugar, cornstarch, and salt together. Sprinkle over berries. Dot with butter and cover with other pie shell. Place in preheated oven at 400 degrees. Bake for 40 to 50 minutes.

Ingredients Vegetable oil cooking spray 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2 cups fresh (from about 3 ears) or thawed frozen corn kernels 3 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) 2 shallots, minced 1 cup plus 2 tablespoons all-purpose flour 2 1/4 cups yellow cornmeal 1 tablespoon plus 1 teaspoon coarse salt 3/4 teaspoon freshly ground pepper 3 tablespoons sugar...

Ingredients 8 eggs 1/3 cup milk 2 tablespoons chopped fresh chives 1/4 teaspoon salt 1/8 teaspoon coarse ground black pepper 8 slices precooked bacon (from 2.4-oz. pkg.) 2 oz. (1/2 cup) shredded Cheddar cheese Preparation Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Beat eggs in medium bowl. Add milk, chives, salt and pepper. Chop 4 slices of the bacon. Add chopped bacon and cheese to egg mixture; mix well....

Ingredients 1- can-16 oz jelled cranberry sauce 3/4 c sugar 1/4 vinegar 1 t. ground ginger 1 t. ground mustard 1/4 t. cinnamon 1/8 t. pepper 1 T flour with 1 T. water Preparation Combine everything but flour and water in small saucepan. Heat untill smooth. add flour/water mixture, bring to boil, boil 2 minutes add a couple drops of red food coloring chill overnight serve with pretzels

Ingredients 12 oz. uncooked bow tie pasta (farfalle) 2 cups fresh peas or frozen sweet peas 2 (12-oz.) cans water-packed solid white tuna, drained 1 (4-oz.) jar sliced pimientos, drained, chopped 1/4 cup olive oil 1/4 cup milk 1 cup plain yogurt 1/2 cup light mayonnaise 2 teaspoons dried basil leaves 1/2 teaspoon pepper 1 (8-oz.) pkg. tomato and basil feta cheese, crumbled Preparation Cook pasta to desired doneness as directed on package, adding peas during last 5 minutes of cooking time....

Ingredients 1 cup sour cream 1/4 cup mayonnaise or salad dressing 2 tablespoons prepared horseradish 1 teaspoon lemon juice 1/2 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce Preparation In small bowl, combine all ingredients; blend well. Refrigerate until ready to serve. Store in refrigerator.

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1/2 cup hot bean dip with jalapeño peppers (from 9-oz can) 1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can) 1/4 cup finely chopped red bell pepper (1/4 medium) 1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz) Guacamole, if desired Sliced ripe olives, if desired...