Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
mix asparagus, onion, flour, parmesan cheese, and parsley together in a bowl.
whisk 1/2 cup vegetable oil, eggs, water, salt, and pepper together in a separate bowl; pour over asparagus mixture. stir asparagus mixture until well combined; spread in the prepared baking dish.
bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 45 minutes.
4 pounds chicken wings, tips removed and wings cut in half at joint
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
melt butter in a skillet over low heat. stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer cooked wings to hot sauce mixture and turn to coat completely. leave wings in sauce for 2 to 3 minutes to soak up flavors. remove to a serving plate.
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs 25 mins
beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. pour melted butter into a separate shallow bowl. mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
spread even amounts of the cream cheese mixture one side of each bread slice. roll the bread into a cylinder around the cream cheese filling. brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
preheat oven to 400 degrees f (200 degrees c).
transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 35 mins
preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
mix flour, baking powder, baking soda, and ginger together in a bowl.
beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. fold sultana raisins into the yogurt mixture. stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in pans for 5 minutes before transferring to a serving platter.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 2 hrs
process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth.
pour oil into a baking dish. place tempeh on top of oil and pour soy sauce mixture over tempeh. cover dish with aluminum foil and marinate for 1 to 2 hours.
preheat oven to 350 degrees f (175 degrees c).
bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. remove aluminum foil, increase heat to 375 degrees f (190 degrees c) and continue baking until tempeh is slightly brown, about 15 minutes more.
1 (1.75 ounce) package red and green sprinkles (jimmies)
Recipe
blend confectioners sugar, cream cheese, vanilla, melted chocolate, and salt together with an electric mixer until smooth. (you can also put all the ingredients together in a heavy plastic bag, and squish with your hands until well combined.)
press into a 8 x 5.25 x 1 1/2 foil pan. top with red and green sprinkles. let harden before eating.
toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) can sliced water chestnuts, drained
1 cup diced celery
3/4 cup water
2/3 cup shredded colby-monterey jack cheese
1/2 cup sliced almonds
1/2 cup sliced mushrooms
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 (5 ounce) can chow mein noodles
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 30 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
stir beef, mushroom soup, celery soup, water chestnuts, celery, water, monterey jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. cover dish with aluminum foil.
bake in preheated oven for 45 minutes. remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. continue baking until the casserole browns around the edges, about 30 minutes more.
1/4 cup sucralose and brown sugar blend (such as splenda® brown sugar blend)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cocoa powder (such as hershey's®)
1 1/2 teaspoons active dry yeast
2 tablespoons margarine, softened
1/2 cup peanut butter chips (such as reese's®)
1/4 cup semisweet chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 3 hrs 30 mins
Ready Time: 3 hrs 50 mins
place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. select a 1 1/2-pound loaf cycle with a light crust and press start. add peanut butter chips and semisweet chips when the final knead cycle begins. cool bread for 10 to 15 minutes before slicing.
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
blend tomato juice, garlic, lemon juice, hot sauce, celery salt, and black pepper together in a blender on low until smooth. pour tomato juice mixture into a saucepan.
heat tomato juice mixture in the saucepan over medium heat until just simmering, about 5 minutes.
blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
stir blended cocoa mixture and chia seeds together in a bowl. let pudding sit until thickened, about 30 minutes. transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
melt butter in a large pot over medium-high heat. saute celery and onion in melted butter until tender, about 5 minutes.
sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, cheddar cheese, buffalo wing sauce, and tomato soup. bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
ladle soup into 8 bowls. top each serving with blue cheese crumbles to serve.
1 cup granola (such as back to nature®), or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. add flour mixture to almond milk mixture and stir until batter is just moistened. stir granola and almonds into batter.
heat a lightly oiled griddle over medium heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
mix cream cheese and cheddar cheese together in a bowl using your hands. add green bell pepper, onion, pimento peppers, worcestershire sauce, lemon juice, and salt; mix well. shape mixture into a ball and place in a bowl. cover bowl with plastic wrap and refrigerate for 2 hours.
heat oven to 325 degrees(165 degrees c). grease a 9 x 5 inch pan. set aside.
in 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. allow mixture to cool.
stir in sugar and egg. mix spices with boiling water and add to raisin mixture. add flour, soda, vanilla and last, the melted shortening. blend well. pour into loaf pan.
bake for 40 to 50 minutes. when cool make glaze by mixing confectioners sugar, ground cinnamon, and milk. spread on top of cooled cake.
bring water and lentils to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. drain.
preheat oven to 400 degrees f (200 degrees c). grease two 5x9-inch loaf pans.
heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. divide mixture into the prepared loaf pans. drizzle 2 tablespoons ketchup over each loaf.
bake in the preheated oven until cooked through, about 50 minutes. let loaves sit for 10 minutes before serving.
6 large red bell peppers - halved, seeded, and stemmed
6 slices monterey jack cheese, halved
6 slices pepper jack cheese
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 50 mins
heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. remove caramelized onions from pan.
increase heat under skillet to medium-high heat. sprinkle chinese five-spice powder over turkey. cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes.
mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes.
preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch casserole dish.
bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. drain.
arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. top each stuffed pepper with a slice of pepper jack cheese.
bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
cream the butter and the sugar together. beat in the eggs.
combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. toss to coat with 1/2 cup of the flour.
sift the remaining flour with cinnamon, salt and baking soda. add the flour mixture to the butter mixture and mix well. stir in the fruit and nut mixture. drop by spoonfuls the prepared baking sheet.
bake at 350 degrees f (175 degrees c) for 10 to 15 minutes.
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
preheat oven to 375 degrees f (190 degrees c).
mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
beat the eggs in another large bowl until creamy. add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. blend well.
stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. spoon batter into muffin cups, filling about 3/4 of each cup. sprinkle 2 tablespoons flaked coconut on top.
bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.
Preparation Time: 25 mins
Cook Time: 15 mins
Ready Time: 40 mins
mix cranberry sauce and lemon juice in a bowl.
heat a large skillet over medium heat; cook and stir broccoli, carrot, snap peas, and onion in hot skillet until tender, about 5 minutes. transfer vegetables to a plate. return skillet to stove and heat olive oil and garlic over medium heat. add beef; cook and stir beef until browned, about 5 minutes.
stir vegetables, cranberry sauce mixture, and ginger into beef and continue to cook until cranberry sauce is melted and vegetables and beef are coated, about 5 minutes more.
cream 1/2 cup butter or margarine and 1 cup sugar. mix in carrots, potatoes, and raisins. sift flour, baking soda, salt, and spices together; mix into the creamed mixture. stir in apples.
fill cans 2/3 full with pudding mixture. cover with foil.
place cans in a roasting pan with 2 to 3 inches of water. steam at 300 degrees f (150 degrees c) for 2 1/2 to 3 hours.
stir together 1/2 cup sugar and cornstarch. combine mixture with water in a saucepan. cook and stir over low heat until thick. stir in 2 tablespoons butter or margarine and lemon juice. serve warm over pudding.
bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. add olives; cook and stir for 10 minutes. add wheat berries to olive mixture. cook and stir wheat berries-olive mixture until heated through, about 5 minutes. season with salt.
Preparation Time: 40 mins
Cook Time: 45 mins
Ready Time: 1 hr 45 mins
preheat oven to 325 degrees f (165 degrees c). line 2 large rimmed baking sheets with parchment paper or aluminum foil.
stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. heat until coconut oil is melted and oil mixture is hot. stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
pour oil mixture over dry ingredients and stir thoroughly to coat. spread granola prepared baking sheets.
bake in the preheated oven for 15 minutes; stir granola. bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). let granola cool, transfer to large bowl, and stir dried cranberries into granola.
Preparation Time: 10 mins
Cook Time: 4 hrs 10 mins
Ready Time: 4 hrs 20 mins
heat a large skillet over medium heat. cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
return skillet to heat and heat the retained drippings. saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
cook on low until beef and potatoes are fork-tender, 4 to 5 hours.
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. cook and stir mixture until onions are translucent, about 5 minutes.
pour water into bacon mixture; stir in okra and spinach. bring soup to a simmer; cook for 30 minutes. season with hot pepper sauce, salt, and pepper.
blend soup until smooth using an immersion blender. alternatively, pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
return soup to a simmer in saucepan over low heat; stir in crab. simmer until crab is heated through, about 5 minutes.
mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
cover container with a clean kitchen towel. poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. return the liquid to the container.
cover container, again assuring the vegetables are submerged in liquid. keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
transfer vegetables and liquid to jars, seal, and refrigerate between uses.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 35 mins
preheat oven to 350 degrees f (175 degrees c). spread walnuts a baking sheet.
bake walnuts in the preheated oven until fragrant, about 7 minutes. add coconut to the walnuts and bake until coconut is toasted, about 3 more minutes. remove from oven and cool.
blend walnuts, coconut, sugar, and cinnamon together in a food processor until smooth.
heat a large skillet over medium heat. cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
pour water into the skillet; add beef bouillon. reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. divide noodles between 4 plates and spoon beef mixture over the noodles.
1 (7 ounce) package al fresco® country style chicken patties
4 large eggs
1 cup plain lowfat yogurt
2 teaspoons fresh lemon juice
1/4 teaspoon salt, divided
1/2 teaspoon dijon mustard
1/8 teaspoon ground black pepper
1/4 teaspoon dill or parsley, finely chopped (optional)
1 tablespoon water
1 medium fresh tomato, thinly sliced
1/2 avocado, pitted, thinly sliced
3/4 cup fresh baby spinach
4 healthy whole wheat english muffins, sliced and toasted
extra virgin olive oil cooking spray
Recipe
Ready Time: 25 mins
separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
use a double boiler to make the hollandaise. add the yogurt, lemon juice to the egg yolks, beat well.
place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). set aside.
place a non-stick skillet over medium-low heat coated with cooking spray. heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. cover, heat for an additional 2 1/2 minutes.
combine the egg whites, water and remaining salt, whisk until slightly frothy.
heat a medium skillet over medium to low heat, well coated with the cooking spray. pour in the egg whites. as eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. cover to finish cooking. cut into 4 servings.
to assemble the sandwich, layer each english muffin bottom with the spinach and top with tomato, chicken patty, cooked egg , avocado, and top with the hollandaise followed by the muffin top. serve immediately.
Preparation Time: 25 mins
Cook Time: 10 mins
Ready Time: 1 hr 35 mins
preheat oven to 350 degrees f (175 degrees c). spread coconut and walnuts a baking sheet.
bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. remove from oven and finely chop walnuts.
combine raspberry jam, coconut, and walnuts together in a bowl.
divide cookie dough in half. roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. spread half the jam mixture over rolled dough to within 1/2 inch of the edges. carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. repeat with remaining dough and jam mixture. wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from rolls.
cut dough into 1/4-inch thick slices and arrange on a baking sheet.
bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. cool cookies for 1 minute on the baking sheet and transfer to wire racks.
whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
preheat oven to 350 degrees f (175 degrees c).
combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. pour smoothie into a tall glass.
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch fresh parsley, chopped
1/4 cup sour cream, or more to taste
1 teaspoon chopped fresh dill, or more to taste
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
place eggs in a saucepan and cover with salted cold water. bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. peel eggs and chop or shred.
fill a large pot halfway with water; bring to a boil. add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
stir sour cream into soup until well mixed; add dill. bring soup back to a boil, remove pot from heat, and stir eggs into soup. season with salt.
1 (7 ounce) package al fresco® country style chicken patties
4 large eggs
1 cup plain lowfat yogurt
2 teaspoons fresh lemon juice
1/4 teaspoon salt, divided
1/2 teaspoon dijon mustard
1/8 teaspoon ground black pepper
1/4 teaspoon dill or parsley, finely chopped (optional)
1 tablespoon water
1 medium fresh tomato, thinly sliced
1/2 avocado, pitted, thinly sliced
3/4 cup fresh baby spinach
4 healthy whole wheat english muffins, sliced and toasted
extra virgin olive oil cooking spray
Recipe
Ready Time: 25 mins
separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
use a double boiler to make the hollandaise. add the yogurt, lemon juice to the egg yolks, beat well.
place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). set aside.
place a non-stick skillet over medium-low heat coated with cooking spray. heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. cover, heat for an additional 2 1/2 minutes.
combine the egg whites, water and remaining salt, whisk until slightly frothy.
heat a medium skillet over medium to low heat, well coated with the cooking spray. pour in the egg whites. as eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. cover to finish cooking. cut into 4 servings.
to assemble the sandwich, layer each english muffin bottom with the spinach and top with tomato, chicken patty, cooked egg , avocado, and top with the hollandaise followed by the muffin top. serve immediately.
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch fresh parsley, chopped
1/4 cup sour cream, or more to taste
1 teaspoon chopped fresh dill, or more to taste
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
place eggs in a saucepan and cover with salted cold water. bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. peel eggs and chop or shred.
fill a large pot halfway with water; bring to a boil. add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
stir sour cream into soup until well mixed; add dill. bring soup back to a boil, remove pot from heat, and stir eggs into soup. season with salt.
blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. pour smoothie into a tall glass.
blend anchovy fillets, garlic, lime juice, mayonnaise, worcestershire sauce, dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. thin dressing with water if too thick.
beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
preheat oven to 350 degrees f (175 degrees c).
combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
blend anchovy fillets, garlic, lime juice, mayonnaise, worcestershire sauce, dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. thin dressing with water if too thick.
heat a large skillet over medium heat. cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
pour water into the skillet; add beef bouillon. reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. divide noodles between 4 plates and spoon beef mixture over the noodles.
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr 10 mins
whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. stir egg and mayonnaise into pea mixture; gently fold in crab meat and parmesan cheese until combined.
form pea mixture into 5-ounce patties. pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. place patties on a plate and refrigerate until chilled, at least 30 minutes.
heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 50 mins
place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. reduce heat and simmer for 15 minutes. remove carrots using a slotted spoon, cool on a work surface, and dice. continue simmering eggs and potato for 5 more minutes. remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. peel eggs and dice. continue cooking potato until tender, about 5 more minutes. drain pot, cool potato on a work surface; dice.
combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. stir mayonnaise into salad until evenly coated.
stir mashed avocado, chives, cilantro, garlic, and lime juice together in a bowl; stir in black beans, romano cheese, tomatoes, and cayenne pepper. refrigerate, covered, until ready to serve.
1/2 (2 pound) package frozen diced southern-style hash brown potatoes
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup minced onion
1 teaspoon soy sauce, or to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
2 cups hot cooked rice
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
heat vegetable oil in a skillet over medium heat; cook and stir lamb, garlic, and cumin until lamb is browned, 5 to 10 minutes. transfer lamb mixture, including oil, to a pot.
mix potatoes, tomatoes, and onion into lamb mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. add enough soy sauce to color and season lamb and potato mixture.
stir parsley, oregano, and cilantro into lamb and potato mixture; season with salt and pepper. serve over cooked rice.
3 1/2 cups crispy rice cereal (such as rice krispies®)
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 1 hr 20 mins
preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
whisk flour, baking powder, and salt together in a small bowl.
beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. beat 1 egg and vanilla into peanut butter mixture until fluffy. stir flour mixture into peanut butter mixture until just blended.
pour brownie batter in the prepared baking dish. drop peanut butter mixture by small spoonfuls over the brownie batter.
bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
spread 1/3 the marshmallow mixture over the cooled brownies. stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. refrigerate until set, about 15 minutes; cut into squares.
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon fresh lemon juice (optional)
1 tablespoon crumbled feta cheese (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. add remaining 3 1/2 cups broth and tomatoes; bring to a boil. reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. stir lemon juice into soup and garnish with feta cheese.
1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
1 egg
1 tablespoon water
2 tablespoons sliced almonds, or to taste
2 tablespoons superfine sugar, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
preheat oven to 400 degrees f (200 degrees c).
beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. add eggs yolks and beat well; beat in almond extract. stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
cut puff pastry into 8 equal pieces. place 1 tablespoon almond mixture in the lower center of each piece. fold top of puff pastry down over the filling and press edges together to seal. make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. transfer claws to a baking sheet.
whisk egg and water together in a bowl. brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the flavored gelatin, sugar and shortening until smooth. beat in the eggs, one at a time, then stir in vanilla. combine the flour and salt, stir into the creamed mixture.
divide the dough into four pieces, and refrigerate any dough that is not yet being used. on a lightly floured surface, roll one piece of dough at a time out to 1/4 inch thickness. cut with cookie cutters and place an ungreased cookie sheet. brush the tops of the cookies with egg , and sprinkle with colored sugar.
bake for 8 to 10 minutes in the preheated oven. do not brown. allow cookies to cool for a few minutes on the cookie sheets before removing to a wire rack to cool completely.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
heat vegetable oil in a heavy pot with a lid over medium heat. season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. remove chicken to a platter, reserving drippings in the pot.
saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. stir cilantro into the onion mixture; season with salt and pepper. cook and stir mixture for 2 minutes more.
return chicken to the pot; add rice, water, beer, carrot, and peas. place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and set aside to cool slightly.
heat olive oil in a skillet over medium heat. cook onion until tender, about 10 minutes.
bring a small saucepan of water to a boil. boil chile peppers until soft, about 5 minutes. run chiles under cold water to cool until cool enough to handle; remove and discard skins.
blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
arrange 1 lettuce leaf each of 8 plates. halve potatoes and arrange 3 halves each lettuce leaf. drizzle creamy sauce over the potatoes. top each with an egg half and two black olive halves.
in a medium bowl, cream the confectioners' sugar and margarine together. beat in the vanilla and salt until batter is fluffy and smooth. stir in the flour, rolled oats and pecans. roll into 1 inch balls and place on unprepared cookie sheets.
bake for 20 to 25 minutes in the preheated oven. when cookies are still slightly warm, roll in confectioners sugar.
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
combine corn, red vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a small bowl, stir together the cocoa and boiling water, set aside to cool. in a medium bowl, stir together the creamy salad dressing, sugar and vanilla. add the flour and baking soda, mix well. stir in the cocoa mixture until well blended.
drop cookies by heaping spoonfuls the prepared cookie sheets. bake for 7 to 10 minutes in the preheated oven. test for doneness with a toothpick as you would a cake.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
stir flour into water in a small bowl until dissolved.
heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
pour flour-water mixture into the beef and stir to coat evenly. add raisins, stir, and cook until the raisins are plump, about 5 minutes. fold eggs into the beef mixture; season with salt and pepper. set aside to cool before using to fill empanadas.
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
in a large bowl, stir together 2 cups of the flour, sugar and salt. cut in the shortening until the mixture resembles coarse meal. make a well in the center and pour the eggs and into it. stir with a fork, gradually bringing the dry mixture into the center until a dough forms. turn the dough out a lightly floured surface and knead in remaining flour until smooth. cover and let rest for 5 minutes.
in a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. on a lightly floured surface, roll out the dough to 1/8 inch thickness. cut out 3 inch circles using a cookie cutter or a glass. place 1 tablespoon of the ricotta cheese mixture in the center of each circle. fold edges over into a half-moon shape and press to seal. raviolis can be frozen at this point and saved for later. it seems to help keep the filling from oozing out while frying.
in a large heavy skillet, heat oil, one inch deep, to 365 degrees f (180 degrees c).
place the ravioli into the hot oil so that they are not crowded. fry on both sides until golden. drain on paper towels. if you like, dust with confectioners' sugar or drizzle with honey before serving.
grind the 1/2 cup pecans in a blender, food processor, or food grinder.
combine the nuts with the flour and baking powder.
in a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
add the sugar and beat until fluffy. add egg, sour cream and vanilla and beat until well mixed.
stir in the flour, baking powder and the ground nuts.
divide dough in half. cover and chill at least 3 hours.
preheat oven to 375 degrees f.
work half of the dough at a time. keep the other half refrigerated. roll dough to 1/8-inch thickness on a lightly floured surface. cut with desired cookie cutter.
place on an ungreased cookie sheet and bake 7-8 minutes or until done. remove from sheet and cool on a rack.
to make lemon glaze: beat 1 egg until frothy. add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. beat well.
spread cookies with lemon glaze and sprinkle with nuts.
in a medium bowl, cream together the butter, sugar, orange peel and eggs. sift together the flour, cloves and cardamom. add the dry ingredients to the creamed mixture alternately with the milk. mix until batter is completely smooth.
grease the krumkake iron with oil or vegetable spray. heat iron over medium low heat. you only need to grease the iron once.
place one tablespoon of batter at a time the center of the iron, close, and hold firmly. cook for 15 to 20 seconds, turning iron over halfway through. remove krumkake from iron and roll into a cone. repeat with the rest of the batter.
preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
in a medium bowl, mix together the flour and baking powder. cut in the butter until coarse crumbs form. stir in eggs and water. spread dough into prepared pan. spread preserves over the top.
in a medium size bowl, combine the sugar, melted butter, coconut and vanilla. sprinkle evenly over the top of the jam layer, gently pressing down into jam. bake at 350 degrees f (175 degrees c) for 30 minutes or until coconut is lightly browned. let cool completely before cutting into bars.
