Ingredients

• ½ fresh red chilli pepper, deseeded
• 1 clove of garlic, peeled
• 15 g fresh ginger
• 1 tablespoon vegetable oil
• 1 pinch paprika
• ½ tablespoon garam masala
• 1 teaspoon tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400 g higher-welfare chicken breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• 1 pinch ground cinnamon
• 1 pinch ground coriander
• 1 pinch turmeric
• 400 g tinned plum tomatoes
• 100 ml plain yoghurt
• 50 ml single cream

Directions

(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)

For the marinade

1. Toss the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day:

1. In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the cream and chopped coriander leaves.

Serve with rice and a mixed leaf salad.

Ingredients

• 4 medium potatoes, cut into thin wedges
• 1 pound boned and skinned chicken breast halves -- cut in 1″ slices
• 2 tablespoons vegatable oil
• 1/2 cup sliced green onions
• 1/4 cup Teriyaki sauce

Directions

1. Microwave potatoes 8 -10 minutes until tender. While potatoes are cooking, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

Ingredients

• 3 1/2 cups water
• 1 package Oriental flavor ramen noodles
• 1/2 cup green onion -- chopped
• 1 medium carrot -- julienne strips
• 4 1/4 ounces shrimp -- rinsed and drained
• soy sauce -- if desired

Directions

1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.

Ingredients

• 3 Whole chicken breast filets

Marinade Ingredients

• 1/4 cup Light soy sauce
• 1/4 cup Dry white wine
• 2 tablespoon Sugar
• 1 teaspoon Ground ginger
• 1 Garlic clove, minced

Directions

1. Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4″ thick; repeat with remaining chicken pieces. In 12x8″ baking dish or plastic bag, combine all marinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
2. Heat grill. Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 munches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade. Discard any remaining marinade.

Make sure the temperature of the oil is 375°F (190°C).  Once it is, it should take 8 to 10 minutes for the wings to turn golden brown and be cooked through. You can check that they are done by taking out the thickest piece and cutting into it, to verify that the juice is no longer pink.

It is very important that you do not overfill the fryer when you add chicken. You do not want the temperature of the oil to drop much below the 375° mark, or the wings will fry poorly, soak up more oil, and taste greasy. Allow the wings to reach room temperature before you cook them. Add them to the fryer a few at a time – certainly no more than will fit in a single layer without crowding. Turn them once while frying.

Once done, drain the wings on paper towels, You can keep them warm on a baking sheet in the oven set at 275°F (135°C) while you fry the remaining chicken wings.

Enjoy this creamy cheese nachos served with fresh salsa and shrimp which has been recreated from The Red Lobster's Shrimp Nachos

Ingredients

• 1 cup of mild cheddar cheese
• 1/4 cup Monterey Jack Cheese
• 4 ounces cream cheese
• 1/4 cup milk
• 1/4 to 1/2 pound raw peeled and deveined shrimp
• 2 plum tomatoes - diced
• 1 tablespoon red onions - chopped fine
• 1 teaspoon jalapeño pepper - use more if you like your nachos spicy
• 2 teaspoons chopped cilantro
• 2 or 3 slices of fresh jalapeño pepper
• 2 tablespoons sour cream
• 40 to 50 nacho chips

Directions

1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeño peppers.

Ingredients

• 2 tablespoon(s) unsalted butter
• 1 cup(s) chopped onion
• 2 1/2 pound(s) butternut squash , peeled, seeded and cubed (about 6 cups) 5 Granny Smith apple , peeled, cored and diced 3 cup(s) low-sodium chicken broth
• 1 1/2 cup(s) apple cider
• 1/4 cup(s) apple brandy
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) chopped fresh thyme
• 1/4 teaspoon(s) fresh-ground pepper

Directions

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels 
• ½ cup (125 mL) drained and rinsed canned black beans 
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe.  The kids get a kick out of it as well.  It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• Preheat oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.
• Whisk milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.
• Combine the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
• Bake at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

Tips

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings. 

The entire collection can be viewed at Yahoo!

Ingredients

• 1 pound Italian sausage
• 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
• 1 large chopped onion
• 1/2 can Oscar Meyer Real Bacon Bits
• 2 cloves garlic, minced
• 2 cups chopped kale or Swiss chard
• 2 14.5 ounce cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Instructions

1. Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices.
2. Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional). Heat thoroughly and serve.

For those of us who will be entertaining this holiday season, here is how you plate your dishes like a pro with some tips from the Most Interesting Academy.

1. Color. Monochromatic dishes are not appetizing. Nobody wants to eat an all-white meal. Adding color will almost always improve the look of a dish, as long as you’re not overdoing it. Not to mention that foods that are brightly colored often have more nutrients. Think about herb oils, juices, and broth reductions. They’re great ways to add lots of color and flavor without heaviness.

2. Crunch. When adding a crunchy element, always save it for the last minute and find the food with the least amount of moisture to prop it up on, so it doesn’t wilt.

3. Observation. Start to notice the plating when you go out to eat. Analyze the different elements, and then try to replicate some at home. When you really look at how a chef puts a course together, you start to get an idea of the way colors, shapes, textures, and temperatures can fit together to make an interesting dish.

4. Plates. White is standard, and my personal favorite, because I like the way that brightly-colored foods contrast with the white space. But whatever plate you use, it will affect the way the dish looks. Try different colors, sizes, and shapes to figure out what works with different foods, and with your personal style.

5. Negative Space. Negative space is your friend. Negative space helps the look of your food pop off the plate. Visual clutter is unpleasant to the eye.

6. Practice. You might not hit on the right plating idea the first time you do it. Try a couple different combinations of elements to see what looks best. Even if you’re not doing a practice run of the meal, you can plate, rearrange, then put things back to heat up again. Or practice when it’s just a casual meal you’re making yourself, just to get your skills up. The more you do it, the more ideas you’ll have.

 

Ingredients

• 1/3 cup cup chopped pecans
• 20 tart shells
• 1/2 cup of (or 1/2 tin) sweetened condensed milk
• 1/2 cup of brown sugar
• 1/2 cup of margarine
• 2 tablespoons of corn syrup 
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons of margarine

Directions

1. Bake tart shells
2. Sprinkle pecans on bottom of tart shells
3. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to bol for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening, not to long or it will harden when cool. Carefully spoon over chopped pecans.
4. Melt chocolate chips and butter in small saucepan over low heat. Spread over tarts. Chill.

I like them best when just out of fridge. But enjoy and don't eat too many at one time.  Makes 20 tarts

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/2-1 teaspoon ground ginger
• apple, slices
• gingersnaps

Ingredients

• 1 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces cream cheese, room temperature
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup diced green pepper
• 1 large tomato, seeded and diced
• 1 lb bacon, cooked crisp, cooled and drained
• 1/2 teaspoon garlic powder
• black pepper, to taste
• shredded lettuce (to garnish) (optional)

Directions:

1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
2. Crumble bacon into small pieces and add to mixture.
3. Add chopped tomato and stir well.
4. Garnish with shredded lettuce just before serving, if desired.

Ingredients

• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) package cream cheese, at room temp
• 1 (8 ounce) container sour cream
• 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
• 1 (8 ounce) package frozen chopped spinach

Directions:

1. Defrost the spinach.
2. Place it in a colander and press it until as much moisture as possible is removed.
3. Mix all ingredients (1/2 of the cheddar), and blend well.
4. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
5. Remove from oven.
6. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
7. Remove and cool below lava stage and serve with chips.

Ingredients

• 1 tube Pillsbury French bread, unbaked
• 1/4 cup butter flavored oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 Tablespoons yellow cornmeal
• 2 Tablespoons Parmesan cheese
• 1 Cup Mexican blend cheese, shredded
• 1/2 Cup mozzarella cheese, shredded
• 1/2 Cup cheddar cheese, shredded
• 1/2 teaspoon parsley

Instructions

1. Preheat oven according to french bread package.
2. Combine oil, garlic salt and garlic powder, brush over the bread.
3. Sprinkle corn meal on top of the bread and then flip over.
4. Put cheeses on top of the bread, sprinkle with 1/2 of the
5. Parmesan, parsley, and remaining butter.
6. Bake bread according to the package until cheese is melted and bubbly.
7. Remove from oven and sprinkle with remaining Parmesan cheese.
8. Allow cheese to set for a minute.
9. Cut bread width-wise into 1 inch slices.

Inspired by the Cauliflower Fritters at The Rook and Raven

Ingredients

• 1 head cauliflower, washed and broken into bite-size flowerets
• 2 eggs, beaten
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 2 tablespoons shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1 dash cayenne pepper (use more if you like spicy stuff)
• 1/4 teaspoon black pepper
• oil (for deep frying)

Here is a great recipe for savoury potato pancakes. 

Ingredients

• 1 medium onion
• 3 lb russet (baking) potatoes (about 6)
• 2 teaspoons fresh lemon juice
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• sour cream

1. Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2. Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
3. Preheat oven to 200°F.
4. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
5. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.

COOKS’ NOTE: Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

History of the Latkes

Latkes (Yiddish: לאַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. 

The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning "patch." The word לביבה leviva, the Hebrew name for latke, has its origins in the Book of Samuel's description of the story of Amnon and Tamar. Some interpreters have noted that the homonym לב levav means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.

Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.[9][10] Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived.

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons horseradish (little less)
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• dash ground pepper
• dash cayenne pepper

Directions

Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.

Kenny Rogers Roasters in known for fantastic barbecue sauce, now you can make it just like he does even if you can't get to one anymore in North America.

Ingredients

• 1 cup applesauce
• 1/2 cup Heinz ketchup
• 1 1/4 cups light brown sugar, packed
• 6 tablespoons lemon juice
• salt and pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cinnamon

Directions

1. In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.
2. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Ingredients

• 6 ounces medium sharp cheddar cheese
• 2 ounces Emmenthaler Swiss Cheese
• 4 ounces of Coors Light
• 2 teaspoons chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons dry mustard powder

Directions

1. If you are using a fondue pot turn it onto medium heat, otherwise, use a double boiler to heat this mixture in. 
2. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce. 
3. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

Ingredients

• 1 package frozen tart shells
• 12 frozen small chicken nuggets 
• 4 tbsp softened cream cheese
• 4 tbsp ranch salad dressing 
• 1/3 cup buffalo wing sauce 
• 1 tbsp butter, melted
• 4 tbsp shredded mozzarella cheese

Directions

1. PREHEAT oven to 375˚F (190˚C). 
2. PREPARE tart shells as per package directions for unfilled tart shells. Set aside. 
3. DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
4. MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart. 
5. PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing. 
6. PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350˚F (180˚C) for 20 minutes.
7. REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
8. Continue baking for 5-10 min or until cheese is melted and starting to bubble.

Tips

• Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.
• Substitute Blue Cheese dressing for Ranch.
• Serve tarts with celery and carrot sticks with extra dressing for dipping.

Directions

• 28 slices of Canadian bacon
• 12 oz Mozzarella cheese
• 12 slices french bread
• 12 slices raw tomato
• 1/3 cup salad oil
• 2 8 ounce cans of tomato sauce
• 1 1/2 cup of grated parmesan cheese
• 1 paprika
• 1 salad oil

Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. You'll need 28 pieces of cheese to equal the number of slices of bacon.

Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese.  Press the bacon firmly to hold the cheese in place.

Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be light brown. On each skewer thread alternate pieces of bacon heaped around the mozzarella, bread and tomato.

Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of  each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese.  Sprinkle lightly with paprika and additional salad oil.  Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately while very hot.

Ingredients

• 1 pound thin sliced chicken breasts
• ¼ cup chicken broth
• ¼ cup buffalo wing sauce
• 1 tablespoon homemade ranch seasoning blend
• 8 oz cream cheese, softened
• ½ cup shredded sharp cheddar cheese
• Unsalted tortilla chips for serving

Instructions

• Place chicken, broth, sauce and ranch seasoning in crock
• Cover and cook on high for 2-3 hours or low for 5-7 until chicken is fully cooked
• Using two forks shred the chicken and return to crock
• Add softened cream cheese and shredded cheddar
• Cover again and let continue to heat until cheese is fully melted (about 30 minutes)
• Stir until smooth and serve with chips or as desired

If you are like me, your food photography needs some work.  Here are some tips on making it better.

Here are a few tips that will really make food images their best. They all apply if using the fanciest digital single-lens reflex (DSLR) or mobile phone camera.

Don’t forget the prep
Some of my favorite food shots have been made in the kitchen as the chef is cooking or assembling the plate. (Note: If you look a little hungry, the chef will usually give you a sample!)

Flash vs. natural lighting
Nothing will ruin an image faster than using your flash. Turn it off and find the most flattering light on the table. Shooting during the day is much easier than darker dinner situations. Sit next to a window and let the natural, indirect light fall on the plate. If you need a little extra light to fill the dark areas, hold a white napkin near the lens, bouncing light into the shadows. You will be amazed how well this works.

Candlelight
Candlelight is a special situation that is best shot with a DSLR because most mobile phone cameras do not perform well in low light situations.

Find a place that is lit evenly, but not too directionally, such as under a spotlight from overhead. Grab a candle from another table and have a friend hold it near your lens to boost the ambient light. If you have a tripod, use it and set your shutter speed to 1 to 4 seconds. This will allow you to yield a less noisy image.

Get low and close
I tend to shoot tightly, cropping into the plate to emphasize the beauty of the food. Keep the camera low so you can see some of the background. Don’t be afraid to move some elements on the plate to cover parts that you don’t want to showcase.

Tableware
If you are going to set the table formally, the fork goes on the left and the knife and spoon on the right. An easy way to remember this is that fork and left both have four letters. Spoon, knife and right have five.

Clean plate club
The first order of business once the finished plate arrives from the kitchen is to wipe off the edges of the plate. Even the best kitchens have trouble serving a perfect, pristine plate.

Move quickly
Delicate sauces and fresh garnishes look old in a few minutes, so be prepared to shoot immediately. Don’t be afraid to ask the kitchen for a few extra pieces of garnish if the ones on the plate look a little wilted or brown.

Meat
Although I am an enthusiastic consumer of all types of meat, I don’t particularly think it looks appetizing in a photograph. For example, chain steakhouses always showcase a fine cut of charbroiled beef in their advertisements, but I rarely think the image is appealing to the eye. Often, I choose to cover some of the meat with a sauce to tone down the amount of visible flesh.

Ingredients

• 2 pounds of dried lasagna noodles
• Extra-virgin olive oil
• 2 pounds of ground beef
• 2 pounds of ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, sliced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 2 tablespoons of chopped fresh basil
• 1/4 cup of finely chopped Italian flat-leaf parsley
• 1 tablespoon of chopped oregano leaves
• 2 tablespoons of all-purpose flour
• 2 cups of red wine
• 2 (28-ounce) cans of tomatoes (recommended: San Marzano)
• 3 tablespoons of heavy cream
• 1 teaspoon ground cinnamon
• 2 quarts ricotta cheese, (2 containers)
• 2 eggs, lightly beaten
• 1/2 cup of grated Parmesan
• Salt and freshly ground black pepper
• 1 pound of mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions

1. Preheat oven to 350 degrees F.
2. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
3. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
4. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
5. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Ingredients

• 22 graham crackers
• 2 tablespoons of sugar
• 6 tablespoons of butter, melted
• 1 package 4 servings, instant chocolate pudding mix
• 1/2 tub Cool Whip
• 1 can cherry pie filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press firmly into 9″ pie plate.
3. Bake at 350 F for 8 minutes, cool before filling.
4. Prepare pudding as directed for pie filling.
5. Chill for 30 minutes, spread into crust.
6. Spread Cool Whip carefully on top.
7. Spoon cherries on top. 
8. Chill for 2 hours before serving.

Since you will probably be making these for your Christmas (or some future Thanksgiving) meal, I thought I would post this link to Pioneer Women's excellent recipe and tutorial.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1/4 teaspoon ground paprika, plus more for garnish
• 1/4 teaspoon truffle salt
• Freshly ground pepper
• 5 dashes your favorite hot sauce
• 1 tablespoon fresh chives, chopped

Directions

1. Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
2. To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
3. Garnish with more paprika, the chives and some freshly ground pepper.

Not the best video but the recipe looks amazing

• 2 large ribeye steaks
• 1 large red onion chopped
• 2 cups of whole pealed garlic, chopped
• 1 heaping tablespoon of course seasoned Lawry's salt
• 1 cup of whiskey

1. Put steaks into a one gallon ziplock bag with the red onion and garlic.  Add heaping tablespoon of Lawry seasoned salt and 1 cup of whiskey.
2. Gets as much air out of the bag as you can and seal it.
3. Let marinate at two hours at room temperature while turning the bag over every 15 minutes.
4. Cook on hot grill
5. Put marinade into hot pot to simmer.
6. Let steaks rest for 10 minutes and then spoon garlic and onion over the top of the steaks.

We tried this and while it does do a a great job of making the steak tender, it does leave a strong whiskey taste.  Great if you like whiskey, not so great if you don't.

Ingredients

• 1 tablespoon olive oil, plus more for drizzling
• 5 slices bacon, cut into small dice
• 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
• Kosher salt and freshly cracked black pepper
• 1 cup creme fraiche or sour cream
• 2 tablespoons minced fresh chives, plus more for garnish

1. Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
2. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
3. Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
4. Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
5. In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
6. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

 

In the video below he tells you what to do if someone puts ice in your whiskey.

Fun even if you aren't a whiskey drinker.  

Richard Paterson is one of the world’s best-known Master Blenders, having travelled the globe extensively as an ambassador not just for Whyte & Mackay, but for Scotland, becoming a Master Blender at the incredibly early age of 26.

The Master Blender’s role is undeniably one of the most important and complex in the whisky making process.
With a truly unique talent for ‘nosing whisky’, one of the main tasks of the position is nosing often hundreds of samples of whisky over the course of a day, and being able to distinguish each to maintain particular layers of flavour, aroma and depth.

The Master Blender is ultimately responsible for creating whiskies, watching them closely as they mature, maintaining quality and ensuring they are released when they are their best.

Richard began his career as a general production assistant at A. Giles & Company Whisky Blenders & Brokers where he learned the art of blending before joining Whyte & Mackay, one of Scotland’s leading makers and distributors of Scotch whisky. Richard is a former president of The Wine & Spirit Club of Scotland and the Institute of Wine & Spirits in Scotland.

He has been awarded The Spirit of Scotland Trophy at the International Wine & Spirit Competition and is a Diploma Lecturer for Scotch Whisky for the Wine & Spirit Education Trust in London. In 2008 Richard published his very own book, Goodness Nose.

via

From the New York Magazine

What is decanting? Simply put, it means transferring (decanting) the contents of a wine bottle into another receptacle (the decanter) before serving. It may sound silly (how can pouring wine from one vessel into another make it taste better?), but it works.

Wine geeks love to sit around for hours and debate the pros and cons of this procedure, but I'm confident -- based on my experience of opening, decanting and tasting hundreds of thousands of bottles of wine -- that careful decanting can improve most any wine.

Obviously, it's not the mere act of shifting liquid from one container to another that accounts for the magic of decanting. Rather, when you decant a bottle of wine, two things happen. First, slow and careful decanting allows wine (particularly older wine) to separate from its sediment, which, if left mixed in with the wine, will impart a very noticeable bitter, astringent flavor. Second, when you pour wine into a decanter, the resulting agitation causes the wine to mix with oxygen, enabling it to develop and come to life at an accelerated pace (this is particularly important for younger wine).

Check out the New York Magazine for information on how to decant.

Ingredients

Bread

• 1 package Banana Quick Bread mix
• 3 tablespoons oil
• 1 cup water
• 1 egg
• 1/2  cup mashed banana

or you can make your own banana bread.

Egg Mixture

1. 3 eggs
2. 1 teaspoon vanilla
3. 1/2 cup milk

Directions

1. (If you need to make Banana Bread) Heat oven to 375~.   Grease and flour bottom of 9″ loaf pan. In large bowl, combine all bread ingredients.  Stir 50-75 strokes; just until dry particles are moistened.  Pour into prepared pan. Bake 40-50 minutes or until tested done.    Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices.
2. Heat skillet to 375~.  Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
   

Ingredients

• 3 or 4 ripe bananas, smashed

• 1/3 cup melted butter

• 1 cup sugar (can easily reduce to 3/4 cup)

• 1 egg, beaten

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• Pinch of salt

• 1 1/2 cups of all-purpose flour

Directions

• Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
• Mix in the sugar, egg, and vanilla.
• Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
• Pour mixture into a buttered 4x8 inch loaf pan.
• Bake for 1 hour.
• Cool on a rack. Remove from pan and slice to serve.

Ingredients

• 1 can crescent rolls
• 1 pound sausage -- cooked and drained
• fresh mushrooms – sliced
• 3/4 pound Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can Cream of Onion soup

Directions

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

While in Calgary recently, we decided to check out Five Guys Burgers and Fries on Macleod Trail for the first time.  We tried it out around 7:00 p.m. on a Friday in Banff.  While the restaurant was fairly busy, there was no line for us and we were able to find seats.  All of us ordered burgers and fries and if I had read the reviews first, we would not have ordered the fries.  While all of us were quite hungry, the burgers finished us off and we may have eaten three fries between the four of us.

While we waited, they have free peanuts to snack on which satisfied the boys but the wait wasn’t an issue at all as our food was up right away.   Of course eat burger is customized the way you want it with these ingredients.

• Mayo
• Lettuce
• Pickles
• Tomatoes
• Grilled Onions
• Grilled Mushrooms
• Ketchup
• Mustard
• Relish
• Onions
• Jalapeno Peppers
• Green Peppers
• A1 Steak Sauce
• Bar-b-q Sauce
• Hot Sauce

Jordon said his burger was fantastic but said if he did it again, he would not have gone with A-1 steak sauce. It wasn’t Five Guys fault but that is what you get when you pick the ingredients.  Myself and the boys all loved ours which I guess proves I know how to make a better burger than Jordon does.

In the end we want to try it again and we hope they come to Saskatoon.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!
Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Ingredients

• 1 gallon water
• 1 cup mushrooms
• 2 tbsp. chopped bacon
• 3 tsp. chopped garlic
• 4 oz. browned butter *recipe (see below)
• 8 oz. dry spaghetti
• 1/2 cup Mizithra Cheese

Directions

1. Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.
2. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.
3. When the bacon is done, add mushrooms and sauté for 45 seconds.
4. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.
5. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

*Browned Butter recipe:

1/2 cup butter (one stick – 1/4 lb)

1. Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.
2. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.
3. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

Ingredients

• 1/2 cup half-and-half or whole milk
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 shallots, sliced
• 2 large green bell peppers, seeded and cut into 1/2-inch strips
• 1 1/2 cups cherry tomatoes, halved
• 1/4 pound thinly sliced ham, cut into 1-inch pieces
• 4 slices sourdough bread, torn into pieces (about 2 cups)
• 2 tablespoons chopped fresh parsley, plus more for topping
• 8 large eggs

Directions

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
3. Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

Ingredients

• 24 cups tomatoes -- peel, core, chop
• 2 cups white vinegar -- 5%
• 2 cups jalapeno chiles -- chop with seeds
• 2 cups sweet peppers -- diced, *
• 2 cups sweet onions -- diced, *
• 2 small cans tomato sauce
• 3 cloves garlic -- minced
• 1 tbsp pickling salt -- do not use table
• bunch cilantro -- chopp

Directions

1. Red peppers make a prettier sauce, but green is ok. I like the flavour of the red ones. Get sweet onions like Vidalia or Texas 1020 if you can.
2. Cook tomatoes and vinegarfor an hour in a large[!] pot. Add remaining ingredients except cilantro and cook another a to 2 hours 'til a consistency you like. Add cilantro. Put in hot pint jars and process in water bath 15 minutes.
3. Makes about 10 pints

This is awesome.

Ingredients

• 2 8 ounce packages of cream cheese -- softened
• 1 cup of sour cream
• 8 ounces of taco sauce or salsa
• 2 teaspoons ground cumin
• 15 ounces of refried beans
• 1 cup of shredded lettuce
• 1 cup of shredded Cheddar cheese
• 1 medium tomato -- diced
• 1/4 cup of ripe olives -- chopped
• 1/4 cup of canned green chilies -- chopped
• tortilla chips

Directions

1. In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 
2. 13x9x2″ dish. Spread cream cheese mixture over the beans, leaving about 1″ uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.

Yield: 16-20 servings.

Ingredients

• 3/4 pound ground beef (80% lean)
• 1 Medium onion; chopped
• 8 oz Refrigerated crescent rolls
• 8 oz Pizza sauce
• 4 oz Mushroom stems and pieces; diced
• 2 1/4 oz Sliced pitted ripe olives; diced
• 1/3 c Green bell pepper; coarsely
• 1 c Mozzarella cheese; shredded
• 1 teaspoon dried oregano leaves

Directions

1. Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron skillet over medium coals. Remove to paper towels to drain. Potir off drippings from pan. Separate crescent (tough into triangles; place in skillet, points toward center, to form circle. Press edges together to form bottom crust about 1 inch up the side of pan. Spread half of pizza sauce.
2. Spoon ground beef mixture over sauce. Cover with mushrooms, olives and green pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place pan in center of grid over medium coals. Place cover on cooker: cook 20 to 30 minutes or until crust is lightly browned. (If cooked over open grill or coals, cover pan securely with foil.)

After hosting dinner parties for strangers in their own apartment, the NYC Department of Health took notice and shut them down, but Tamy and Felipe decided to open a restaurant in SOHO. Their project on Kickstarter got successfully funded in the first week. Congrats to Comodo and thank you all for sharing. See the project here:  Comodo is now open at 58 Macdougal St., New York 

Make Alfredo sauce just like the Olive Garden.

Ingredients

• 1 pint of heavy cream
• 1/4 pound of butter (one stick)
• 2 tablespoons cream cheese
• 3/4 cup Parmesan cheese - do not use cheese that has been pre-shredded or pre-grated
• 1 teaspoon garlic powder

Directions

In a saucepan, combine butter, and heavy cream. Simmer until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper. I have made this with half and half, but we prefer the heavy cream.

Do not use plain milk

If the sauce is a little thin, add cream cheese in after you have finished the Parmesan cheese. Add cream cheese and whisk until the sauce thickens.

From the Globe and Mail

After he went into the TV racket in Britain, that fierceness had an impact. The BBC TV guide, Radio Times, polled thousands of readers to determine “television’s most terrifying celebrity” and Ramsay came in at No 1. Cranky and sarcastic Idol judge Simon Cowell was way down the list. More recently, a Ramsay TV special in the U.K., Ramsay’s Great British Nightmare, drew many complaints from viewers. One pointed out that 312 swear words were heard in a program lasting 103 minutes.

The short temper and the swearing are part of the appeal of Hell’s Kitchen and Kitchen Nightmares. But, in truth, Ramsay is a compelling figure not just because of the temper and swear words. He is absolutely confident in the rightness of his methods and the validity of his attacks. He’s one of those people on TV who manages to be gripping not because of egotism, but assuredness.

Mind you, MasterChef and Hotel Hell are far better shows than theKitchen ones. They are better because they are about quality cooking and, in Hotel Hell, customer care. On MasterChef , Ramsay and his fellow judges can be sarcastic and abrasive, but the point is to make the contestants better cooks. There is the usual flim-flammery about some contestants hating each other and feuds developing, but the show is mainly about food. It’s Ramsay’s personality that drives it, the brutally frank assessments of food and the effort put into its preparation.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons yellow mustard
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1/2 teaspoon hot sauce (optional)

Directions

1. Combine all of the ingredients into a bowl and mix well.  Serve immediately.

Ingredients

• 3 cans condensed cream of chicken soup or cream of mushroom soup
• 1 cup sour cream
• 1/2 cup of water
• 1 package of dry onion soup mix
• 2 pounds beef for stew

Directions

1. Combine soup, sour cream, water and soup mix in the slow cooker. 
2. Add beef, stir until well coated. 
3. Cover; cook on HIGH for 3 hours or LOW for 6 hours.

Serving Suggestion: Serve over rice or noodles with a salad and hot bread.

Ingredients

• 1 pound of beef stew meat
• 1 can (10 3/4 ounces) of condensed cream of mushroom soup
• 2 cans (4 ounces each) of sliced mushrooms, drained
• 1 packages (1 ounce) of dry onion soup mix.

Directions

1. Combine all ingredients in slow cooker.  Cover, cook on low for 8 to 10 hours.

Serving Suggestion: Serve over hot cooked rice or noodles

Ingredients

• 2 pounds Pacific cod or tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry
• 3/4 cup fresh lime juice
• 3 tablespoons Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 cup bottled Green Taco Sauce
• 6 tablespoons Light Sour Cream
• 1 1/2 (10 ounce) packages finely shredded cabbage (part green and part red)
• 16 (7 inch) corn tortillas
• Salt
• Cilantro sprigs

Directions

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds)
2. While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.
3. In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.
4. Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
5. Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.

Ingredients

• 4 large yellow onions -- thinly sliced
• 1/4 cup butter
• 3 cups rich beef stock
• 1 cup dry white wine
• 1/4 cup medium dry sherry
• 1 teaspoon Worcestershire sauce
• 1 clove garlic – minced
• 6 slices of buttered French bread
• 1/4 cup of Romano or parmesan cheese

Directions

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed.  Transfer to crock-pot.
2. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover.  Cook on low (200F) 6 to 8 hours.
3. Place French bread on a baking sheet.  Sprinkle with cheese. Place under preheated broiler until lightly toasted.  To serve, ladle soup into bowl.  Float a slice of toasted French bread on top.

Ingredients

• 2 pounds beef round steak -- 1 inch thick
• 1/4 cup flour
• 1 teaspoon salt
• 1 stalk celery – chopped
• 2 carrots -- peeled and chopped
• 1/4 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1 8 oz can tomato sauce
• 1/2 cup grated process American cheese -- optional

Directions

1. Cut steak into 4 serving pieces.  Dredge in flour mixed with salt; place in Crock-Pot.  Add chopped vegetables and Worcestershire sauce.  Pour tomato sauce over meat and vegetables.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Just before serving, sprinkle with grated cheese.
2. Recipe may be doubled for 5 quart slow cooker.  Cook the maximum time.

Ingredients

• 6 carrots; peeled diced
• 2 cups potatoes; peeled – diced
• 2 pounds Pot Roast -- type beef
• Salt – Pepper
• 1 cup canned tomatoes
• 1 cup black coffee
• 1 cup water

Directions

1. Put vegetables in slow cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender.  If desired, thicken with flour and water base.

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Combine all rub ingredients in a small mixing bowl. Set aside.

Ingredients:

• 1/2 cup cumin seeds, crushed
• 1 cup olive oil
• 1/3 cup minced garlic
• 1/4 cup liquid smoke
• 1/4 cup coarse salt
• 1 tablespoon cayenne pepper

Directions:

1. Mix ingredients together, except oil, in the bowl of a food processor and process until smooth.
2. Slowly pour oil into the food processor with the motor running until it forms a smooth paste.
3. Cover and refrigerate until ready to use. Makes about 2 cups.
4. You can store this rub for several days to a couple of weeks in the refrigerator.
5. This is good on fish, beef, pork or chicken.
6. Brush on fish about 1/2 hour before cooking. Other meats can be rubbed with the mixture and refrigerated for up to 8 hours.

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 boneless skinless chicken breasts, cut up
• 1 1/2 cups slicked fresh mushrooms
• 1/2 cup sliced green onions
• 1 3/4 teaspoons chicken bouillon granules
• 1 cup white wine
• 1/2 cup water
• 1 can (5 ounces) evaporated milk
• 5 teaspoons cornstarch
• Hot cooked rice

Directions

1. Combine salt, pepper, and paprika in a small bowl; sprinkle over chicken
2. Layer, chicken, mushrooms, green onions and bouillon in a slow cooker.  Pour white wine and water over the top.  Cover; cook on HIGH for 3 hours or on low for 5 to 6 hours.  Remove chicken and vegetables to platter; cover to keep warm.
3. Combine evaporated milk and cornstarch in a small saucepan, stirring until smooth.  Add 2 cups liquid from the slow cooker; bring to a boil.  Boil 1 minute or until thickened, stirring constantly.
4. Serve chicken over rice and top with sauce.

Makes 3 to 4 servings

Ingredients

• 1 1/2 pounds boneless round steak – trim & cut into 4 pieces
• 1 tablespoon of flour
• 1 cup of chopped onion
• 1/2 teaspoon of salt
• 1/8 teaspoon of garlic salt
• 1/8 teaspoon pepper
• 1/4 cup of ketchup
• 1/2 cup of Coca-Cola

Directions

1. Dredge meat with flour and put in crock-pot with other ingredients.  Cover and cook 8-10 hours on low.

Ingredients

• 1 cup of Coca-Cola Classic
• 1 cup of Ketchup
• 1 sliced onion
• 1 1/2 lb whole chicken

Directions

1. Wash and pat dry chicken. Salt and pepper to taste.  Put chicken in crockpot and onions on top. Add Coke, ketchup, and cook on low for 6 to 8 hours.

Ingredients

• 3 pounds beef round steak, 1/2 inch thick
• 1/2 cup flour
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 2 medium onions thinly sliced and separated into rings
• 2 cans (4oz each) sliced mushrooms drained or -- 1/2 lb mushrooms
• 1 can (10  1/2 oz) condensed beef broth
• 1/4 cup dry white wine
• 1 1/2 cups sour cream
• 1/4 cup flour, hot buttered noodles or fluffy rice
• 3 tablespoons fresh minced parsley

Directions

1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.  Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.  Place coated steak strips in crockpot; stir in onion rings, white wine, beef broth, and mushrooms.
2. Before serving combine sour cream with 1/4 cup flour; stir into crockpot.  Serve Stroganoff over hot buttered noodles garnished with minced parsley.

Ingredients

• 2 tablespoon margarine
• 1/4 cup onion, chopped
• 1/4 cup red pepper, chopped
• 1 clove garlic, minced
• 1 can tomatoes (16 oz.)
• 1 teaspoon of basil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 teaspoon cornstarch
• 2 tablespoon cold water
• 1/2 pound fresh shrimp OR 1/2 lb frozen shrimp, thawed
• 1/2 pound fresh crab OR 1/2 pound frozen crab, thawed
• 2 cups peppery rice

Directions

1. Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4.

Ingredients

• 12 large shrimp *
• 2 teaspoons sliced green onion
• 1 teaspoon butter or margarine
• 1 teaspoon  lemon juice
• 1 dash bottled hot pepper sauce
• 5 1/2 oz canned crab meat **
• 2 teaspoons  fine dry bread crumbs
• Lemon wedges

*    Shrimp may either be fresh or frozen.
**   Crab meat should be drained, flaked, and cartilage removed.

Directions

1. Thaw large shrimp, if frozen.  To shell fresh or thawed shrimp, open each shell lengthwise down the body.  Hold the shrimp in one hand and carefully peel back the shell starting with the head end.  Gently pull on the tail portion of the shell to remove the entire shell.  Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp.  Set aside. 
2. In a small non-metal bowl, microwave sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender.  Stir in lemon juice and bottled hot pepper sauce.  Toss with the flaked crab meat and fine dry bread crumbs.  Spread shrimp open.  Place, cut side up, in two 10-ounce oval casseroles.  Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.  Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. 
3. Spoon crab mixture over shrimp.  Microwave, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.  Serve with lemon wedges.
   

Click if you want a full sized graphic.

Ingredients: 

• 1 tablespoon chilli powder
• 2 teaspoons salt
• 2 teaspoons light brown sugar
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Directions:

1. Combine all ingredients and store in airtight container.
2. When ready to use, add 1/2 cup of your spice rub to the can and give it a quick stir.
3. Take the other half of your spice rub and apply it to the chicken. Don't worry too much about getting it on the skin. Skin won't let flavour reach the meat, so try to work your spice rub in under the skin as much as possible. Get it inside the chicken as well. Just because you put rub in the beer doesn't mean that it will season the inside too much. The spice in the can adds flavour but not like direct contact.

Ingredients

• 2 whole chicken breasts – boned
• 1 10.75 oz can cream of chicken soup
• 1/4 cup dry sherry
• 2 tablespoons butter or margarine
• 2 green onions with tops -- finely chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• dash pepper
• fluffy rice – or saffron rice

Directions

1. Cut chicken into small pieces; place in crockpot.  Add all remaining ingredients except rice.
2. Cover and cook on high 2 1/2 to 4 hours or on low 6 to 8 hours.  Serve over hot rice.
3. Serves 4.  Double recipe for 5-quart crockpot.

Ingredients

• 2 tablespoon minced onion
• 1/2 pound butter, melted
• 1/4 teaspoon lemon juice
• 24 to 26 – blanched* fresh escargot, or drained canned snails
• 2 tablespoons garlic powder

Directions

1. Saute minced onion in 1/4 cup  butter.  Add lemon juice. Place escargot in mushroom caps in individual dishes.  Spoon onion and butter over escargot.  Sprinkle  lightly with garlic powder.
2. Let stand for two hours. 
3. Pour mixture of remaining butter and garlic  powder over escargot.  Bake @ 350  degrees for 10 to  15  minutes.  Serve with garlic toast.

* To Blanch Escargot: Blanching is the first step in preparing escargot dishes. 

1. Fill a 3 quart pan half full of water (enough  to cover the snails). 
2. When water boils, drop in the rinsed snails. Boil vigorously for 3 minutes (no more or the snails will get tough).  Remove snails and rinse in cold water.
3. Remove snails from shells with a toothpick.  Place snails in bowl containing a mixture of half water and half vinegar for two hours. Snails are now ready to simmer in sauces. 
4. They may be cut into two or three pieces, if desired.
5. Blanched snails,may be frozen. 

Ingredients

• 6 cups chicken stock
• 2 small carrots, thinly sliced
• 2 tablespoons dill
• 1 teaspoon Tabasco
• Salt & pepper to taste
• 2 tablespoons unsalted butter
• 4 medium yellow squash
• 2 medium potatoes, diced
• 2 teaspoon Worcestershire sauce
• 1/2 pounds cooked shrimp

Directions

1. in a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.  Cook until vegetables are tender.  Cool and puree in blender.  Return bisque to stove and add remaining ingredients.  Bring to boil for 2 minutes, then serve.
2. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
   

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic – minced
• 1/2 cup chopped onion
• 1 stalk celery – sliced
• 1 medium green bell pepper, seeded -- cut into strips
• 1 cup long-grain white rice
• 16 ounces canned stewed tomatoes
• 1 cup water
• 1/8 teaspoon hot pepper sauce – optional
• 1/2 cup chopped cooked ham (optional)
• 8 thin slices chorizo or other spicy sausage
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• freshly ground pepper -- to taste
• 1 pound medium shrimp -- shelled and deveined
• lemon slices and minced parsley -- for garnish

Directions

1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.

Ingredients

• 8 tablespoons of butter
• 4 scallions chopped
• 1 teaspoon to 2 teaspoon chopped garlic
• 1 hot green chilli, finely chopped and seeded (or use dried red pepper flakes)
• 1 tablespoon of curry powder
• 3/4 to 1 lb crab meat, shredded
• 2 tb chopped fresh coriander leaves, if possible
• 2 tb finely chopped parsley
• Salt and freshly ground pepper
• 6 tb to 8 tb crab liquid or clam broth
• 2 c  bread crumbs
• 8 clam shells

Directions

1. Melt butter in skillet; add scallions, garlic and chilli peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley.
2. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.
3. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned.

Serves 8 as an appetizer or 3 to 4 as a main course.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions | Do not use metal containers or utensils.

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

1. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon.
3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
4. Days 6 thru 9; stir only.
5. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
6. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
7. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
   

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Ingredients

• 2 (8 ounce) packages cream cheese at room temperature
• 4 cloves garlic that have been minced
• 1/4 cup chopped sun-dried tomatoes (not oil-packed)
• 1 tablespoon chopped fresh basil leaves
• Pinch salt
• 25 fresh jalapeno peppers
• 1 pound thinly sliced bacon

You will also need 25 toothpicks

Directions

1. Preheat a barbecue for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
2. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
3. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
4. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.

Ingredients

• 1 1/2 pounds chicken wings
• 1 teaspoon salt
• 1/4 cup chopped lemon grass
• 8 cloves garlic – chopped
• 1/2 teaspoon white pepper
• 1/4 cup minced cilantro root or coriander root
• 1 teaspoon turmeric

Directions

1. Combine the ingredients for the marinade in a blender. Rinse chicken wings in cold water.
2. Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight.
3. Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.

This barbecue recipe is popular with street vendors.

I suggest serving with the Blue Cheese Dip and some celery on the side.

Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire. We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 onions, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 yellow bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 4 cloves garlic, sliced
• 4 small potatoes, cubed
• 1/4 cup olive oil
• 1 lemon, juiced

Directions

1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Ingredients

• 3/4 cup sour cream

• 1 1/3 cups mayonnaise

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dry mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 4 ounces blue cheese, crumbled

Directions

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Inspired by the Blue Cheese/Mayo dip at The Rook & Raven

 

 

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• 1/2 cup (1 stick) butter
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

Directions

To prepare the cheesecake:

1. Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
2. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
3. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
4. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

1. Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

1. Spread a layer of frosting on top of one chocolate cake.
2. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
3. Spread some chocolate frosting on top of the cheesecake layer.
4. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Ingredients

• 2 cup of elbow macaroni
• 1 container (250 ml) of garlic & herb cream cheese
• 2 tablespoons of Parmesan cheese
• 2 tablespoons of Panko bread crumbs
• 1/4 chopped green onion
• 1 pound of chopped and cooked bacon

Directions

1. Cook macaroni as per directions
2. In separate fry pan, chop and cook bacon.  Then drain.
3. As soon as macaroni is cooked, strain and mix in cream cheese and half of Parmesan cheese. Mix until creamy.
4. Mix breadcrumbs and Parmesan cheese in separate bowl and set aside.
5. Mix green onion and bacon in with macaroni.
6. Sprinkle bread crumbs/parmesan cheese on top and back at 350 degrees until it starts to turn golden and is crispy.

Serves: 4

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Ingredients

• 4 ounces of uncooked small penne, pastina, or other small pasta
• 3/4 cup chopped onion
• 2 cloves garlic; minced
• 1 can (about 14 ounces) stewed tomatoes
• 1 can (around 14 ounces) reduced sodium chicken broth
• 1 tablespoon minced fresh Italian parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 8 ounces of firm, while-fleshed fish, cut into 1-inch pieces (we prefer Basa)
• 3 ounces small raw shrimp, peeled.

Directions

1. Cook pasta according to package directions.  Drain, set aside.
2. Meanwhile spray large nonstick saucepan with nonstick cooking spray; heat over medium heat.  Add onion, garlic and fennel seeds; cook and stir 3 minutes or until union is tender.
3. Stir in tomatoes, broth, parsley, pepper, and turmeric.  Bring to a boil; reduce heat and simmer for 10 minutes.  Add fish; cook 1 minute.  Add shrimp; cook until shrimp are pink and opaque.  Divide pasta among 4 bowls; ladle soup over pasta

Makes four servings.

Source: The Soup Bible

Ingredients

• 1/2 ea Green bell pepper; *
• 1/2 ea Red bell pepper; *
• 1/2 ea Yellow bell pepper; *
• 1/4 teaspoons of Red pepper; crushed
• 3/4 cups of Monterey Jack cheese; shredded
• 2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

1. Cut bell pepper strips crosswise into halves.  Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.