Ingredients:

• 1 1/2 pounds of large or jumbo shrimp
• 3 tablespoons jerk seasoning (commercial brand or make your own)
• 4 tablespoons Olive Oil

Directions:

1. Mix the shrimp, jerk seasoning, and olive oil together. Set aside to marinate in the refrigerator for 30 minutes to 1 hour.
2. While the shrimp is marinating, make the mango mint salsa and sour cream dip.

Grilling the shrimp

• Traditionally, jerk recipes are cooked over pimento wood. If this isn't available to you, a gas grill or charcoal barbecue will do just fine.
• After the shrimp has marinated, light the grill. While the grill is warming up, place the shrimp on skewers. Soak wooden skewers before using them.
• If you desire, you can place any fruit or vegetable you like on the skewers between the shrimps. I chose cherry tomatoes fresh from my garden. But, you can use chunks of pineapple, mango, onions, peppers, etc. 
• When the skewers are ready, grill the shrimp over a medium flame or use indirect heat on a charcoal grill if necessary. Shrimp cooks quickly. You will need only a few minutes per side so don't leave the grill unattended. Overcooked shrimp turns rubbery.
• The shrimp will be pink when done.

Serve on a plate or platter with the mango mint salsa and sour cream dip. Jamaican rice and peas go well with this recipe.

Ingredients

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

1. Grind the above ingredients together in a mortar and pestle or with a food processor/blender.
2. Store in a glass container in the refrigerator.

Ingredients:

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

Dhaal (or Dhal) Puri is a type of Indian-inspired flat bread that is made in the Caribbean. The flat bread is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten as is or with a sour (a type of chutney). In the Caribbean it is often eaten with some type of meat or poultry curry. Vegetarian options are also available.

Ingredients:
Filling

• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin

Dough

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)

Cooking

• Vegetable or Canola oil

Directions
FILLING:

• Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
• Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
• Add cumin, mix and fluff. Set aside.

DOUGH:

• Meanwhile, add flour, baking powder, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
• Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 30 minutes.

ASSEMBLING:

• Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
• Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
• Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
• Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

• Heat a tawah (flat iron griddle) or a 10 - 12 inch cast iron skillet over medium heat.
• Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
• Dust off any excess flour and transfer the rolled dough to the tawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.
• Place in a basket lined with a tea towel and kitchen paper.
• Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.

Here is a classic Guyanese recipe

Ingredients

• 8 oz flour
• 3 tsp baking powder
• 2 oz margarine or ghee, optional

Oiling

• ½ pt cooking oil, or 4 oz ghee

Dredging

• ¾ cup flour

Directions

• Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
• Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
• Cut into 8 pieces.
• Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
• Fold in layers round or square so as to trap air.
• Leave to stand 10 minutes or longer if desired.
• Roll out each piece thinly and place on a heated greased griddle or tawah.
• Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
• Remove from the heat and clap out air immediately from the roti.
• Fold and place in a towel or grease-proof paper.
• Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.

Alternative Roti recipe

Ingredients

• 4 cups sifted white flour
• 4 tbsp (¼ lb.) shortening or margarine (or a mixture of both)
• 2 tbsp baking powder
• 1 tsp salt
• 1½ cup water

Directions

• Sift together the flour, baking powder, and salt
• Cut in the shortening until the mixture is about like coarse cornmeal
• Add water and mix to a stiff dough
• Cut into small pieces and roll into balls about the size of a small orange.
• Roll out and cook on hot baking stone (tawah).

Ingredients

• 3 lb chicken cut up into small pieces
• 4 medium potatoes, peeled and halved
• 1 whole garlic
• 1 small hot pepper
• 2 medium onions
• 2 tbsp oil
• 2 tbsp ground curry powder
• ½ tbsp garam massala
• 1 piece cinnamon stick

Directions

1. Grind garlic, one onion, and pepper
2. Heat oil in stew pan.
3. Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3 to 4 minutes.
5. Add chicken and potatotes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15 to 20 minutes.
8. Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.

Note: Curried beef or lamb may be prepared in a similar manner.

Ingredients

• 3/4 cup white or button mushrooms, chopped
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

Directions

1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Ingredients

• 2 tbsp margarine
• 1 onion, diced
• 2 tbsp flour
• 1 tsp garlic salt
• 2 tbsp cornstarch
• 1 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)

Directions

1. Heat the margarine over medium heat in a large skillet and sauté the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
2. Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring. 

Ingredients

• 2 c Chick peas — cooked & mashed, about 3/4 cup dry -may substitute pinto,kidney or adzuki beans
• 1 1/2 c Carrots -- 1/4″ pieces
• 1 1/2 c Celery -- 1/4″ pieces
• 1 1/2 c Parsnips -- 1/4 “ pieces-OR-
• 1 1/2 c -Turnips, white — small 1/4″ pieces
• 1/8 ts Cinnamon
• 2 ea Vegetable bouillon cubes up to 3
• 2 tb Tamari soy sauce -- up to 3 tb
• 1 t Sea salt
• 1/4 ts Sea kelp
• 1/8 ts Cayenne pepper -- or less
• 2 c Onion -- finely chopped
• 6 c Bread cubes -- 1/2″ squares
• 1 1/2 c Nuts — or seeds,partially ground, up to 2 cups raw pecans,almonds,filbert or sunflower seeds taste best
• 3/4 c Parsley -- chopped, up to 1 c
• 3/4 c Buckwheat flour — or amaranth flour
• 1/4 c Arrowroot powder or soy flour or chick pea flour
• 2 ea Garlic cloves — pressed, up to 4, optional

Directions

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F.
3. Oil a 9”x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or Mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

SERVES:4-6

Ingredients

• 10 ea lasagna noodles -- cooked and drained
• 16 ozs fresh spinach -- cooked as directed
• 5 cloves garlic -- minced
• 3 c fresh mushrooms -- sliced
• 1 1/2 c carrot -- grated
• 1 c onion -- chopped
• 1 tsp oregano
• 1 1/2 tsps basil
• 3 tbsps parsley -- chopped
• 14 ozs crushed tomatoes
• 1/2 c pitted black olives -- sliced
• 15 ozs tomato puree
• 6 ozs tomato paste
• 12 ozs lowfat cottage cheese
• 12 ozs fat-free ricotta cheese
• 1 tsp grated lemon rind
• 1/4 c Egg Beaters¨ 99% egg substitute
• 8 ozs fat-free mozzarella cheese -- grated
• 8 ozs LF Monterey jack cheese -- grated
• Parmesan cheese -- grated
• 1/4 c tomato sauce

Directions

1. Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large sauté pan, sauté onion and garlic in small amount of broth or water until translucent. 
2. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. 
3. Add olives and tomato ingredients, and cook over low heat until heated through. 
4. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. 
5. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. 
6. Top with grated parmesan. 
7. Bake 30-40 minutes, let stand 10 minutes before serving. 

Ingredients

• 8 1/2 oz Long grain rice
• 7 oz Button mushrooms, finely chopped
• 5 oz Whole grain bread crumbs
• 5 oz Nuts (any kind such as almonds, brazil nuts or unsalted peanuts), chopped
• 5 oz Low fat mozzarella cheese
• 4 Eggs
• 4 md Carrots, grated
• 3 md Onions, chopped
• 1/4 c Sunflower or safflower oil
• 1/4 c Dried parsley
• 1/2 ts Ground black pepper
• 1/4 ts Garlic powder

Directions

• Cook the rice in boiling water for 30 to 35 minutes, until tender, or use an automatic rice cooker. 250g of rice is about 2 small automatic rice cooker cups, but please check your rice cooker to be sure. When using an automatic rice cooker, add a little more water for brown rice than you would for white. ie. if you cook 2 small rice cooker cups of brown rice, then fill the rice cooker pot to the 3 level with water.
• Thoroughly blend everything in a large bowl or pot. Then pack the mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have been lightly oiled.
• Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch and brown on top. Vegetarian Roast is traditionally served, hot or cold, with tomato sauce or chutney.

Fry the onions, carrots, and mushrooms, in the oil until softened, before adding them to the entire mixture in step #2. Serve with a legume soup, such as pea soup or lentil stew. Replace the eggs with a commercial egg substitute. Replace the mushrooms with green, red, or yellow peppers. Replace the mozzarella with cheddar cheese (the older the stronger the flavour). Replace the mushrooms with green, red, or yellow peppers.

Ingredients

• 1 pizza crust (or make your own)
• 1/2 lb extra-lean (at least 90%) ground beef
• 1 cup tomato pasta sauce
• 1/4 cup chopped red onion, if desired
• 1 cup shredded Cheddar cheese (4 oz)
• 1/4 cup dill pickle slices

Directions

1. Make (or use pre made pizza crust)
2. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Spread pasta sauce evenly over dough. Top with beef, onion and cheese.
3. Bake classic crust 12 to 18 minutes, bake thin crust 8 to 12 minutes, or until edges are golden brown and cheese is bubbly. Top pizza with pickle slices. Cut into 4 servings.

Ingredients

• 4 md Turnips; peeled and sliced paper thin
• 1 md Yellow onion peeled and finely sliced
• 4 tb Melted butter
• 1/2 c Whipping cream
• 4 Anchovy fillets finely chopped
• 1/4 ts Nutmeg - preferably freshly ground
• 1/4 ts Freshly ground pepper
• 1/2 c Crumbled Roquefort, Stilton or other blue cheese

Directions

1. PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. 
2. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes.
3. If the gratin is golden brown, it’s ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.

Ingredients

• 1 lb Turnip greens
• 1 T Chopped shallots
• 1/2 T Olive oil
• 1 c Cream
• 2 Peppercorns
• 1/4 c White wine
• 3 oz Finely grated Parmesan -cheese
• Salt and pepper to taste

1. Blanch turnip greens, then submerge in ice water and drain. Lightly sauté shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

Ingredients

• 1/2 c Mayonnaise
• 3 T Sour cream
• 2 ts Tarragon vinegar
• 1 ts Prepared mustard
• 1 ts Sugar
• Dash of salt
• 1/4 ts Celery seed
• 1/4 ts Pepper
• 1 ts Chopped fresh dill or 1/2 teaspoon dried dill
• 1 lb White turnip, peeled and shredded (4 cups)

Directions

1. In a large bowl, stir together the mayonnaise, sour cream, tarragon vinegar, mustard, sugar, salt, celery seed, pepper, dill, and turnip. Mix well and refrigerate until needed.

Jordon is a huge turnip and coleslaw fan so I thought I would add this to the blog to satisfy you turnip lovers out there.

Ingredients

• 1 1/2 pound loaf (1 pound)
• 2 ts Active dry yeast (1 1/2 ts)
• 3 1/2 ts Sugar (2 1/2 ts)
• 1/4 c Chopped ham pieces (3 tb)
• 1/2 c Grated Swiss cheese (1/4 c)
• 2 1/2 tb Dehydrated minced onion 5 ts
• 3/4 c Grated cheddar cheese (1/2 c
• 1 1/2 ts Paprika (1 ts)
• 2 1/2 tb Grated parmesan cheese 5 ts
• 1 t Dry mustard (1/2 ts)
• 1/2 ts Salt (1/4 ts)
• 2 1/2 c Bread flour (1 3/4 c)
• 2 1/2 tb Butter (5 ts)
• 7 oz Warm milk (4 1/2 oz)

1. Use 3 tsp yeast for the 1 1/2 pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Source: Great Bread Machine Recipes by Norman A. Garrett, 

Ingredients

• 1 (10- to 12-pound) pre cooked bone-in smoked ham
• 1 1/2 tablespoon(s) whole cloves
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) whole-grain mustard
• 1 teaspoon(s) finely chopped fresh thyme
• 1/2 teaspoon(s) finely chopped fresh rosemary
• 1/4 teaspoon(s) freshly ground pepper
• 1 cup(s) orange juice

Directions

1. Preheat oven to 350 degrees F. Trim all but 1/3 inch fat from ham. Score ham in a diamond pattern. Place in a medium roasting pan and stud with a clove at each scored intersection. Combine remaining ingredients, except orange juice, and pat seasoning over baked ham.
2. Pour orange juice in roasting pan, then place ham on low rack in oven. Bake until internal temperature reaches 140 degrees F (allow 10 to 12 minutes per pound), basting with pan liquid every 20 minutes. Tent with aluminum foil if glaze begins to burn. Remove ham and let rest for 15 minutes. Transfer to large cutting board to slice.

Ingredients

• 1/2 cup water
• 1/2 cup corn syrup
• 1/3 cup plus 1 tablespoon white vinegar
• 2 tablespoons ground dried mustard 
• 4 teaspoons cornstarch 
• 1 tablespoon granulated sugar 
• 1 tablespoon vegetable oil 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon salt 
• 10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container.

Makes 1 cup.

Ingredients

• 5 1/2 cups of beef broth
• 2/3 cups of quick-cooking barley
• 1/2 cups of chopped onion
• 2 cloves garlic, minced 
• 1 teaspoon of dried basil, crushed
• 1/2 t Worcestershire sauce
• 1/8 t Pepper
• 2 c Sliced fresh Mushrooms
• 1/2 c Shredded carrot
• 2 T Cornstarch
• 2 T Water
• 1 T Snipped fresh parsley 

Directions

1. In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot.
2. Simmer, covered, for 5 minutes more.
3. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
4. Cook and stir 2 minutes more. Sprinkle with parsley.

Servings: 4

Ingredients

• 1 10 inch (25 cm) focaccia, flat bread or baked pizza base 
• 8 eggs
• 1/4 cup (50 mL) yogurt or sour cream
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) each chopped fresh dill, chives and parsley
• 2 tbsp (30 mL) butter or olive oil
• 6 oz (175 g) thinly sliced smoked salmon
• to taste freshly ground black pepper, coarsely chopped fresh chives, green onions or dill

Directions

1. If focaccia is thicker than 1 inch (2.5 cm), cut it in half horizontally. Freeze second half for another use. Warm focaccia in a preheated 350 F(180 C) oven for about 10 minutes. In a large bowl, whisk eggs with yogurt, salt, pepper and herbs until just mixed. In a large non stick skillet, melt butter over medium heat. Add eggs; stir gently as they cook so that curds form but mixture is still moist. Spoon eggs on top of warm focaccia. Loosely drape slices of smoked salmon over eggs. Sprinkle with pepper and chives. Serve in wedges.

Ingredients

• 12 eggs, beaten
• 1 cup grated sharp cheddar cheese
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 8 ounces white mushrooms, thinly sliced
• 3/4 pound smoked sausage, cut into 1/2 inch slices

Directions

1. Beat the eggs in a medium size bowl. Add the cheese and basil, stir to combine and set aside.
2. Place a large skillet, preferably cast iron, on a grill over a medium-hot fire. Add the olive oil and the onion, red bell pepper and mushrooms and cook, stirring regularly, until the vegetables soften, about 6 minutes. Add the sausage slices and cook for two minutes more.
3. Add the egg mixture and cook, stirring continuously, until they are just cooked through.
4. Serve immediately.

Note: 6 ounces drained canned mushrooms and 4 ounces jarred, roasted peppers can be substituted for the fresh mushrooms and red bell pepper.

Ingredients

• cooking spray 
• 8 green onions, chopped
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) chopped imitation or real crab meat
• 1/2 cup (125 mL) fat free sour cream
• 8 eggs
• 1/2 cup (125 mL) swiss cheese, divided and shredded 
• 6 cooked medium size shrimp, halved lengthwise

Directions

1. Spray a non stick skillet with cooking spray. Saute onions and mushrooms over medium high heat until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside. Beat 2 eggs with 2 tbsp (30 mL) water; season with salt and pepper. Spray an 8 inch ( 20 cm) non stick skillet with cooking spray. Heat skillet over medium
2. high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over centre of omelette. Lower heat to medium low and place 1/3 cup (75 mL) crab meat mixture over half of the omelette. Fold the omelette in half and slide onto a warm plate. Repeat procedures to make 3 more omelettes. Garnish with shrimp halves.

Ingredients

• 1 t Butter
• 1/2 Apple,peeled,cored,
• And thinly sliced.
• 2 t Sugar, divided
• 2 Eggs
• 1 t Water
• 2 T Shredded Cheddar
• Or Swiss cheese.
• Cinnamon Sugar or Granulated
• Sugar (optional)

Directions

1. In an 8-inch nonstick skillet with sloping sides, melt butter over medium heat. Add apple slices in one layer. Cook for 2 minutes. Sprinkle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3 to 5 minutes longer.
2. In a small bowl, combine eggs, 1 tsp sugar and water. Beat with a fork until eggs are just blended. Pour over apples in skillet.
3. Stir with spatula to allow egg mixture to cover bottom of pan. Use spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. When egg is almost set on surface, sprinkle cheese over half of omelette. Slip spatula under unfilled side, fold over filling and slide onto serving plate. Sprinkle with cinnamon sugar and serve immediately.

Ingredients

• 105 g Canned pink Alaska salmon -- drained and flaked
• 2 Eggs
• 2 tb Sour cream or fromage frais
• 1/2 ts Freshly chopped tarragon
• Salt and white pepper
• 7 g Butter or margarine

1. Drain the can of salmon and set aside.
2. Beat together the eggs, cream or from age frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set.
3. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette.  Place the pan under the grill until omelette is set.
4. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.

Serves 1

Ingredients

• 5 5/8 ozs chicken flavor ramen noodle soup
• 1/2 c fat-free sour cream
• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions -- chopped
• 10 3/4 ozs tomato soup, condensed
• 1/2 can soup can water
• 1/2 tsp worcestershire sauce
• 1 tsp prepared mustard
• 1/4 tsp black pepper

Directions

1. Cook noodles according to package directions. Add seasoning packets and sour cream. Drain off most liquid; set aside. In a 10″ skillet over medium heat, in hot oil, cook chicken and onions until chicken is no longer pink and onions are tender. Stir in tomato soup, water, worcestershire sauce, mustard, and black pepper. Stir in reserved noodles. Heat through, stirring occasionally.

Ingredients

• 1 pound smoked Polish sausage -- cut in 1/4″ slices
• 1/4 cup sliced green onions
• 2/3 cup sliced celery
• 1 can (4 oz.) mushroom stems and pieces
• 1 1/2 cups boiling water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 envelopes individual tomato soup mix
• 1 Tablespoon Worcestershire sauce
• 1 1/2 cups instant rice

Directions

1. Combine smoked Polish sausage, onion and celery in large skillet. Cook over low heat until vegetables are tender-crisp. Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover. Remove from heat and let stand 10 to 15 minutes. Serves 6.

Ingredients

• 1 pound ground turkey
• 1 each small onion -- chopped
• 1 tablespoon chili powder
• 2 cups water
• 1 can tomato soup -- undiluted
• 1 can corn -- (12 oz.), undrained
• 1 tablespoon Worcestershire sauce
• 1 cup uncooked macaroni
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

1. In a large skillet, brown the meat and onion. Drain off the fat.
2. Add all the remaining ingredients, except the cheese. Cover, and simmer 20-30 minutes, or until the macaroni is tender.
3. Uncover, and sprinkle with cheese. Stir well. Continue cooking until cheese is melted.

Ingredients

• Southwest Guacamole
• Fresh Tomato Salsa
• 1 lb Chorizo Sausage, Bulk
• 1 c Onion, Finely Chopped, 1 Lg
• 1 md Green Bell Pepper *
• 1 tb Margarine Or Butter
• 12 lg Eggs, Beaten
• 10 Flour Tortillas **
• 6 oz Cheese, Shredded ***
• 2 tb Margarine Or Butter, Melted

Directions

1. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
2. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. 
3. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom.
4. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. 
5. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
6. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. 
7. Serve with the guacamole and salsa.

• Bell pepper should be seeded and cut into strips.
• Tortillas should be 7 to 8 inches in diameter.
• Use a mixture of shredded Colby and Montery Jack Cheeses.

Ingredients

• 1 pound sweet potatoes, peeled and cut into 2-inch chunks
• 2 teaspoons butter
• 1/2 cup finely chopped onion
• 2 teaspoons of curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 2/3 cup unsweetened apple juice
• 1 cup buttermilk
• 1/4 cup water
• Fresh snipped chives (optional)
• Plain yogurt (optional)

Direction

1. Please sweet potatoes in large saucepan; cover with water.  Bring to a boil over high heat.  Cook 15 minutes or until potatoes are fork-tender.  Drain; cool under cold running water.
2. Meanwhile, melt butter in small saucepan over medium heat.  Add onion, cook and stir 2 minutes.  Stir in curry powder, coriander and salt; cook and stir about 1 minute or until onion in tender.  Remove from heat; stir in apple juice.
3. Combine potatoes, buttermilk and onion mixture in food processor or blender and process until smooth.  Pour mixture back into large saucepan, stir in 1/4 cup water if needed to thin to desired consistency.  Cook and stir over medium heat until heated through.  DO NOT BOIL.  Garnish with chives or yogurt.

Bubble and squeak is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because it makes bubbling and squeaking sounds during the cooking process.

Ingredients

• 1 1/2 pounds potatoes -- peeled and chunked
• 1 pound green cabbage -- roughly chopped
• 1 small onion -- peeled and chopped
• salt and pepper to taste
• 1 large egg
• 1 knob butter (abt 2 Tablespoons)

Directions

1. Cook potatoes in salted water until soft. Drain and mash,if desire, or leave in chunks. Plunge the cabbage into boiling water (salted).  Cook for 5 mins. drain well and finely chop. (like for slaw) Mix potatoes and cabbage with the onion. Add seasoning and the egg. Put the mixture in frying pan. (It needs to be a rather deep pan). Fry in butter until golden brown. 

Ingredients

• 1 cup Bisquick
• 1/3 cup corn meal
• 1 tablespoon Salt
• 1/4 teaspoon Pepper
• 4 -6 oz of beer
• 2 pounds of fish fillets

Directions

1. Combine dry ingredients and add beer to get a sticky consistency for dipping.
2. Salt fish and dip in batter.  
3. Deep fry at 375 degrees until fish is golden brown.

Note: Fillets of most fish including striped bass, flounder, catfish, walleye, white bass, black bass, snapper, red fish, grouper, and white perch will work.

Ingredients

Cake:

• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2/3 Cup Milk
• 1/4 Cup Melted Butter
• 1 teaspoon Vanilla Extract
• 1 Egg

Filling:

• 1/2 Cup Sugar
• 3 tablespoons All-Purpose Flour
• 1/8 teaspoon Salt
• 1 1/4 Cup Milk
• 1 Egg, -- Slightly Beaten
• 1 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 3 Medium Bananas, -- Cut into 1/4 Inch Slices

Glaze:

• 1 ounce Unsweetened Chocolate
• 2 tablespoons Butter
• 1 Cup Powdered Sugar
• Dash of Salt
• 1/2 teaspoon Almond Extract
• 3 tablespoons Milk

Directions

1. Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again. In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
2. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
3. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
4. Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
5. Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
6. Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down. Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
7. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth. Spread on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

Ingredients

• Veal or pork chops
• Flour
• Salt
• Pepper
• Paprika
• 1 egg
• 2/3 cup milk
• Fine breadcrumbs
• 3 T. Olive oil
• 1 T. butter

Directions

Find thin cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 " . Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture and then breadcrumbs.

Heat the oil and the butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in 425 degree oven for about 5-8 minutes. Serve with lemon slices, sweet-sour cabbage or mashed potatoes.

Ingredients

• 4 large eggs
• 275g/10oz sausage meat
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1 spring onion, very finely chopped
• salt and freshly ground black pepper
• 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
• 1 egg, beaten
• 125g/4oz breadcrumbs
• vegetable oil, for deep frying

Directions

1. Place the eggs, still in their shells, in a pan of cold salted water.
2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
3. Drain and cool the eggs under cold running water, then peel.
4. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper 
5. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
7. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
9. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
12. Serve cool.

Ingredients

• 1 1/2 lb sole fillet -- skinned
• lemon juice
• salt and white pepper
• 1/4 cup flour
• oil for frying

BATTER

• 1 1/2 tsp active dry yeast
• 1/2 cup warm water
• 3/4 cup flour
• 1 tsp oil
• 3/4 cup beer
• 1 egg white
• salt
• pinch sugar

FISH:

1. Wash fish filets in lemon and water.
2. Season with salt and pepper. Chill while you prepare the batter.

BATTER:

1. Sprinkle yeast over warm water. Let stand until dissolved.
2. Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
3. Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy
4. Dry fish with paper towels and cut each fillet diagonally in 2 pieces.
5. Heat the oven to warm
6. Stir together remaining flour, pepper and sal in a plate. Heat the oil
7. Whip egg white until it forms soft peaks and fold it into the batter.
8. Coat fish with seasoned flour, patting so they are evenly coated.
9. Shake off excess flour.
10. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.
11. Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.
12. Fry 1 or 2 pieces at a time, transferring to paper towels as you go.
13. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. ( separate recipe)
14. Serve with lemon wedges and tartar sauce.

Ingredients

• 1 German chocolate cake mix
• 1/3 cup milk
• 2 tablespoons sugar -- optional
• 1 package cream cheese
• 3 1/2 cups Cool Whip -- 8-oz container
• 8" Graham Cracker Crust

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.

Ingredients

• 5 lb Corned beef brisket
• 1 lg Onion stuck with 6 whole -- cloves
• 6 Carrots, peeled and sliced
• 8 Potatoes, peeled and cubed
• 1 t Dried Thyme
• 1 sm Bunch Parsley
• 1 Head Cabbage (about 2 lbs)--cut in quarters

HORSERADISH SAUCE

• 1/2 pt Whipping Cream
• 2 tb -to 3T prepared horseradish

1. Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot.  Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.
2. Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1/2 cup milk
• 1 teaspoon melted butter
• 1 cup chopped raw cauliflower
• 1 cup shredded cheese
• 1/2 cup finely chopped onion

Directions:

1. Make a smooth batter with first 7 ingredients.
2. Mix in next 3 ingredients.
3. For best results, refrigerate for an hour or so (but not necessary).
4. Drop by spoonfulls into hot oil and deep fry till brown and crispy.
5. Sprinkle with salt immediately upon removing from oil.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 1 cup chicken broth
• 2 large eggs
• 1 tablespoon unsalted butter -- melted and cooled

Directions

In a blender or food processor blend the flour, curry powder, salt, broth, eggs and butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds. Transfer the batter to va bowl, let stand covered for 1 hour. Make crepes in the same procedure as basic crepe batter.

Ingredients

• 1 medium head (about 2 to 2 1/4 pounds) cauliflower
• 4 tablespoons (55 grams or 2 ounces) unsalted butter
• 4 tablespoons (30 grams or 1 ounce) all-purpose flour
• 2 teaspoons mustard powder
• Salt, to taste
• Freshly ground black pepper or ground cayenne
• 2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
• 1 1/4 cups plus 2 tablespoons grated cheddar
• Chopped chives for garnish (optional)

1. Heat oven to 400 degrees.
2. Trim cauliflower and remove tough core. Cut into 1 to 2-inch florets. Steam (for about 10 minutes) or par-boil (6 to 7 minutes) florets until firm but tender. Drain, if needed, and spread florets on a towel so that it can wick out as much moisture as possible
3. Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add flour and whisk to combine; cook for 1 minute to ensure you get rid of the floury taste. Add mustard powder and a pinch of cayenne or few grinds of black pepper, and stir to combine. Drizzle in milk in a thin, steady stream, whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring with a spoon; mixture should thicken. Stir in 1 1/4 cups cheddar, a handful at a time, letting each handful melt before adding the next. Taste sauce and adjust seasonings if needed.
4. Spread cauliflower florets in a 2-quart baking ovenproof baking dish. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese. Bake until until bronzed and bubbly, about 35 minutes. 
5. Sprinkle with chives, if desired. Eat with abandon.