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Thursday, April 30, 2015

Cauliflower And Peas Au Gratin

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 3
  • 2 cups leftover cauliflower and cheese sauce
  • 1/2 cup leftover baby peas
  • 1/8 cup chopped sweet onion
  • 1/2 teaspoon ground black pepper (to taste)
  • 1/2 cup crushed butter type cracker (i used ritz )
  • 2 tablespoons melted margarine

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray.
  • 3 mix together topping ingredients, and sprinkle evenly over casserole.
  • 4 bake for 25 minutes or until topping is slightly browned.

Albania: Byrek Ose Lakror (leek Pie)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • 5 cups flour
  • 1 1/2 teaspoons salt
  • 2 cups lukewarm water
  • 1/2 lb butter or 1/2 lb melted margarine
  • 2 small leeks
  • 1 lb cottage cheese
  • 2 ounces feta cheese
  • 3 eggs
  • 1/4 teaspoon salt
  • 1/4 cup yogurt
  • 1 teaspoon melted butter

Recipe

  • 1 mix the flour, salt and water together and knead for five minutes. let sit for 10 minutes, then divide in half. roll out one half until thin and then butter. fold the sides toward the center, then butter again. fold the dough in half lengthwise, then butter again. keep going until you have a five-inch square. then butter the top and cover with plastic wrap. refrigerate for 15 minutes. repeat with second ball of dough.
  • 2 grease a standard sized pie-pan. after 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. lay it on the bottom, leaving about a half inch hanging over the edges. now you are ready to make the filling.
  • 3 wash and thinly slice the leeks ( and light green parts only). set aside.
  • 4 in a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. then add the leeks and mix until everything is well incorporated.
  • 5 pour the filling into the prepared pie plate. roll out the other piece of dough and top the pie with it. crimp the edges or just roll the top up with the dough on the bottom. brush with butter.
  • 6 bake at 400 degrees for 45 minutes, or until top of pie is golden.

Albanian Byrek

Ingredients

  • Servings: 1
  • flour
  • 1 1/2 cups water, cold
  • 1 tablespoon oil
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • to taste butter, melted
  • 2 cups spinach (dock or sorrel) or 2 cups dock or 2 cups sorrel, cut thin
  • to taste salt
  • 1/2-1 cup yogurt or 1/2-1 cup feta cheese, crumbled
  • 2 -3 eggs
  • to taste butter, melted

Recipe

  • 1 prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
  • 2 press and mix the dough well, then divide in two equally sized pieces. then divide the pieces into 10-12 ball shaped pieces.
  • 3 spread the balls in well-shaped circles of the size of a plate. place the circle-shaped dough on top of one another so as to obtain two large pies.
  • 4 cover each pie with melted butter and leave for about half an hour to 1 hour.
  • 5 during this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
  • 6 mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
  • 7 you can replace the yogurt with crumbled feta cheese. cover the baking pan with melted butter.
  • 8 spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
  • 9 spread the second dough pie on top of the spinach.
  • 10 cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
  • 11 byrek is served hot accompanied with yogurt.

Cauliflower Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1/4 cup onion
  • 6 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup water
  • 8 ounces cheese whiz
  • 2 packages frozen cauliflower, cooked
  • 3 eggs, well beaten

Recipe

  • 1 saute onions in 4 tablespoons butter.
  • 2 stir in flour and add water.
  • 3 cool over low heat, stirring until thick and boiling.
  • 4 blend in cheese whiz.
  • 5 combine sauce and cooked cauliflower.
  • 6 add eggs.
  • 7 mix gently until blended.
  • 8 put in well greased pan; dot with remaining butter.
  • 9 bake for 30 minutes or until golden brown at 325.

Autumn Carrot Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 lbs carrots, peeled and sliced
  • 1/3 cup brown sugar
  • 1/4 cup butter or 1/4 cup margarine
  • 1/2 lb velveeta cheese
  • 12 ritz crackers, crushed

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes.
  • 3 drain, place in casserole dish, and sprinkle with brown sugar.
  • 4 melt butter and velveeta together and pour over carrots.
  • 5 top with crushed ritz crackers.
  • 6 bake for 30 minutes.

Broccoli-cheese Puff

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 8
  • 1 (10 ounce) package frozen chopped broccoli
  • 2 tablespoons butter or 2 tablespoons margarine, softened
  • 10 slices day-old bread
  • 12 ounces sharp cheddar cheese
  • 6 eggs
  • 3 1/2 cups milk
  • 1/2 teaspoon dried basil leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Recipe

  • 1 in small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. drain and set aside.
  • 2 thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
  • 3 using a large serrated knife, trim off and reserve crusts from bread slices. using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
  • 4 coarsely shred cheddar cheese. place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. toss well and spoon into the prepared baking pan.
  • 5 arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. add milk, dried basil leaves, salt, and papper. beat until smooth.
  • 6 pour seasoned egg-milk mixture over broccoli and bread in pan. let stand 30 minutes. (this much can be done up to 1 day in advance. cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
  • 7 heat oven to 350°.
  • 8 place uncovered pan on center rack in oven. bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
  • 9 serve immediately.

Basil Tomato Lamb Chops

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 teaspoon fresh garlic, minced
  • 8 lamb chops (each about 1/2in thick)
  • 1 (28 ounce) can whole tomatoes
  • 1 teaspoon basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 medium onion, sliced into rings
  • 1 medium green pepper, sliced into rings

Recipe

  • 1 in a dutch oven melt butter until sizzling, stir in garlic.
  • 2 add 4 chops, brown on both sides, remove from pan and repeat with remaining lamb chops.
  • 3 return all lamb chops to pan, stir in tomatoes, basil, salt and pepper.
  • 4 cover and cook over med heat stirring occasionally until lamb chops are fork tender.
  • 5 remove lamb chops and keep warm.
  • 6 in a bowl stir together water and cornstarch, stir cornstarch mixture into hot cooking liquid in dutch oven, add onion and green pepper.
  • 7 cook over med-high heat stirring until thickened and vegetables are crispy tender.
  • 8 serve sauce over lamb chop.

Berry Truffle Pie

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

  • 1 pastry pastry for single-crust pie (1 crust) or 1/2 of a 15-ounce package refrigerated pie crust (1 crust)
  • 1 (6 ounce) package semisweet chocolate pieces
  • 1 tablespoon butter
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons orange liqueur (optional)
  • 1/4 cup sifted powdered sugar
  • 1 quart strawberry, rinsed and stems removed
  • 1 cup mixed berry, such as blueberries and raspberries
  • 2 tablespoons red currant jelly
  • 1/2 cup whipping cream
  • 2 tablespoons sifted powdered sugar
  • 1/2 teaspoon finely shredded orange peel

Recipe

  • 1 directions.
  • 2 1. prepare and/or bake pastry shell; set aside. in a saucepan combine chocolate and butter. heat and stir over medium-low heat until melted. add cream cheese and liqueur (if desired). heat and stir until combined. remove from heat. stir in the powdered sugar. spread in baked pastry shell. arrange strawberries and mixed berries on filling, placing strawberries stem ends down. melt jelly; brush over berries. cover; chill for 4 hours.
  • 3 2. let pie stand at room temperature for 30 minutes before serving. beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. spoon or pipe whipped cream into center of pie. makes 8 servings.

Broccoli-cheese Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 lbs frozen broccoli florets or 2 lbs fresh blanched broccoli florets, drained
  • 4 cups crumbled crackers (recommended -- ritz crackers)
  • 1 teaspoon freshly chopped thyme leaves
  • 1 teaspoon freshly chopped oregano leaves
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne
  • 1 tablespoon black pepper
  • 1/2 cup melted butter
  • 1 lb velveeta cheese, cubed small
  • 1 lb camembert cheese, sliced thin
  • cooking spray

Recipe

  • 1 preheat oven 450 degrees f.
  • 2 in a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. remove from water and shock in a large bowl of ice water. remove from ice water and drain on a paper towel lined platter. set aside.
  • 3 using a plastic bag, crush crackers. add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. set aside.
  • 4 in a large casserole dish lightly greased with butter add broccoli and cheeses. pour cracker topping on top of cheese and broccoli. wrap with foil and bake for 15 to 20 minutes in oven.
  • 5 remove from oven. take foil off and allow to rest for 5 minutes before serving.

Broiled Or Grilled Butterflied Lamb

Total Time: 34 mins Preparation Time: 10 mins Cook Time: 24 mins

Ingredients

  • Servings: 8
  • 4 -5 lbs leg of lamb, boned and butterflied
  • 2 tablespoons olive oil
  • 3 tablespoons fresh rosemary, minced or 1 tablespoon dried rosemary
  • 2 tablespoons minced garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper

Recipe

  • 1 trim the lamb to an even thickness of 2-2 1/2 inches and pat dry.
  • 2 for paste, combine the rest of the ingredients in a small bowl and mix.
  • 3 coat the entire surface of the lamb with the paste.
  • 4 at this point, the lamb may be placed in a zip bag or on a baking sheet and covered.
  • 5 place in refrigerator and allow to marinate from 1 to 24 hours.
  • 6 position a broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan or prepare a medium hot grill fire.
  • 7 place the lamb, fat side down, on the broiler pan grill rack.
  • 8 cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (cook a few minutes more on each side for medium.).
  • 9 remove lamb from the oven or grill and let stand for 6-8 minutes, loosly covered with aluminum foil.
  • 10 cut lamb into 1/2 inch slices.

Calf Liver And Onions Louisiana-style

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 cup milk
  • 3 large onions, halved and sliced kind of thin
  • 4 tablespoons butter (or bacon grease)
  • 2 cups all-purpose flour
  • 1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
  • 2 lbs young calf liver, sliced
  • 2 cups chicken stock
  • 1/2 cup green onion
  • 2 garlic cloves, minced
  • salt and pepper
  • garlic powder

Recipe

  • 1 wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
  • 2 remove liver from bag, season with salt and pepper. dust the liver with flour in a pan and leave them in the flour.
  • 3 in a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain drain any leftover butter in a cup. while doing this, dust the liver once more and set on a plate. let the liver rest a few minutes.
  • 4 add the cooking oil to the same pan and heat until ready to fry inches put two or three pieces of liver in the oil leaving a 1" space between each. keep the oil at a good temperature to maintain frying. fry liver on each side until golden brown and remove. you are not trying to fully cook it, just brown it.
  • 5 take the liver out, put it a plate and cover it with foil. pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. add enough flour to make a small medium brown roux. add chicken stock (or water) enough to make the roux a medium thickness. be sure to boil this and sprinkle some garlic powder in it.
  • 6 remove roux and in the same pan return liver, onions (regular and green) and roux. cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

Berry Streusel Pie

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs Cook Time: 55 mins

Ingredients

  • Servings: 8
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup chilled vegetable shortening, cut into 1/2-inch cubes
  • 6 tablespoons about ice water
  • 6 tablespoons packed golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 4 1/2 tablespoons old fashioned oats
  • 4 1/2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons fresh lemon juice
  • 5 cups berries (such as raspberries, blackberries, and blueberries, about 8 ounces of each)

Recipe

  • 1 for crust:.
  • 2 blend flour, sugar, and salt in processor. add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
  • 3 gather dough into ball; flatten into disk.
  • 4 wrap in plastic and chill at least 1 hour.
  • 5 for topping:.
  • 6 combine all ingredients in processor. process until moist clumps form. (dough and topping can be made 1 day ahead. cover topping and chill; keep dough chilled. soften dough slightly at room temperature before rolling out.).
  • 7 for filling:.
  • 8 mix sugar, tapioca, and lemon juice in large bowl. add berries and toss gently to combine. let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
  • 9 preheat oven to 400°f
  • 10 roll out dough on lightly floured surface to 15-inch round. transfer to 9-inch-diameter glass pie dish. trim dough overhang to 1 inch. fold overhang under and crimp decoratively, forming high-standing rim.
  • 11 freeze crust 20 minutes.
  • 12 spoon filling into crust. crumble topping evenly over filling.
  • 13 bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.
  • 14 transfer pie to rack and cool at least 3 hours. cut pie into wedges and serve.

Albaloo Polo - Persian Rice With Sour Cherries

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

  • Servings: 4
  • 5 cups fresh sour cherries
  • 1/3 cup sugar
  • 3 cups basmati rice, cooked (persian style preferred!)
  • 4 tablespoons butter
  • 1 tablespoon spices, advieh (find this at a middle eastern market, or you can use vegetable or chicken bouillon)
  • 1 teaspoon spices, advieh (find this at a middle eastern market, or you can use vegetable or chicken bouillon)
  • 2 tablespoons plain nonfat yogurt
  • 1 pinch saffron
  • 1/2 tablespoon canola oil
  • 2 tablespoons butter
  • 1/2 cup pistachios, slivered

Recipe

  • 1 pit your cherries and place them in a saucepan over medium heat. add sugar, stir, and simmer for 15 minutes.
  • 2 place a bowl under a colander and drain the cherries.
  • 3 return the drained juices to the pot and let reduce for about 10 minutes. (don't worry if the end result is jelly-esque.) set aside.
  • 4 melt 2 tablespoons butter in your saucepan. add 1 tablespoon advieh and stir.
  • 5 turn off the heat and add the cherries, mixing well so they coat in the seasonings.
  • 6 in a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. then, build your first layer of basmati rice.
  • 7 then, place half of the cherry mixture on top of the rice. gently stir to mix the sour cherries with the rice.
  • 8 repeat with another layer of rice and the remainder of your cherries.
  • 9 finish with the last layer of rice. with the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer.
  • 10 cover and cook on high for 10 minutes.
  • 11 meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. pour this over the rice.
  • 12 place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
  • 13 serve with slivered pistachios on top.

Baked Mushroom Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 large onion, chopped
  • 2 tablespoons margarine
  • 1/2 cup egg substitute
  • 1/4 cup light cream
  • 1/4 cup 1% low-fat milk
  • 2 (16 ounce) packages fresh mushrooms, sliced
  • 4 ounces cheese spread (i.e. cheez whiz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ritz cracker, crushed

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 spray a 1.5 quart casserole with cooking spray and set aside.
  • 3 saute onions and mushrooms in butter.
  • 4 there will be a lot of liquid in the pan from the mushrooms, which is okay.
  • 5 set aside.
  • 6 combine all the remaining ingredients in a large mixing bowl.
  • 7 add the cooked onions, mushrooms and liquid to the bowl and mix well.
  • 8 pour mixture into prepared casserole dish.
  • 9 bake at 350 degrees for 30 minutes.
  • 10 cover and bake an additional 30 minutes.

Blueberry Waffles

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 cup blueberries
  • 3 teaspoons baking powder
  • 2 eggs, separated
  • 1 tablespoon sugar
  • 2 cups sifted flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 cup melted butter

Recipe

  • 1 preheat the waffle iron.
  • 2 beat egg whites til stiff and set aside.
  • 3 sift together dry ingredients.
  • 4 slowly stir in milk, beaten egg yolks and melted butter.
  • 5 fold in blueberries.
  • 6 fold in egg whites which were stiffly beaten.
  • 7 bake in hot waffle iron.

Best Buttercream Frosting

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 3/4 cup butter, softened
  • 6 cups powdered sugar
  • 1/8 teaspoon salt
  • 1/3 cup half-and-half cream
  • 1 teaspoon vanilla
  • 2 tablespoons light corn syrup

Recipe

  • 1 beat butter in large bowl at medium speed until creamy.
  • 2 gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. stir in corn syrup.

Calabacitas Con Queso And Chile Verde (squash With Cheese And Gr

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 8
  • 1/4 lb butter
  • 3 medium zucchini, diced medium
  • 3 medium squash, diced medium
  • 3 ears fresh corn, kernels only
  • 1/2 lb green chili, roasted, peeled, seeded and diced medium
  • 1/3 cup monterey jack cheese, grated
  • 1/3 cup cheddar cheese, grated

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in large saute pan place butter and heat to medium high until melted and hot. add zucchini, squash, and corn and saute for two minutes until just warmed.
  • 3 add green chiles and stir well. cook for five minutes.
  • 4 place mixture in baking dish. sprinkle with jack cheese and cheddar.
  • 5 bake for 10-15 minutes until cheese is melted.

Autumn Caponata

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 2 medium yellow onions, quartered and sliced
  • 3/4 cup olive oil
  • 1 (14 ounce) can tomato puree
  • 1/2 cup dry red wine
  • 1/2 cup sugar
  • 2 butternut squash, peeled, seeded and diced
  • 3/4 cup balsamic vinegar
  • 1 head celery, peeled of strings and diced
  • 1/2 lb pitted green olives, chopped
  • 1 -1 1/2 ounce capers
  • 1/2 cup parsley, chopped
  • 1/4-1/2 cup pine nuts
  • sea salt
  • fresh ground black pepper

Recipe

  • 1 sauté onion in olive oil. add tomato puree, wine, sugar. simmer 30 minutes.
  • 2 add the squash and vinegar to the tomato sauce. stir well and taste for seasoning.
  • 3 blanch celery in boiling water then drain and dip into ice water. drain again and add to the mixture.
  • 4 add capers, parsley, olives, and pine nuts for final five minutes.
  • 5 let cool. better the next day. serve with additional salt and pepper and a drizzle of very good olive oil.

Baked Onions

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

  • 4 (8 ounce) vidalia onions
  • 6 tablespoons butter
  • 4 cloves garlic
  • 1/4 cup brown sugar
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/4 cup chicken stock
  • 1/2 cup sherry wine
  • 4 shiitake mushrooms
  • 4 ounces ham
  • 1 tomato
  • 2 tablespoons capers
  • 4 teaspoons chives

Recipe

  • 1 skin the onions and cut in quarters almost all the way through.
  • 2 divide 1/4 butter, garlic, brown sugar, rosemary, and thyme into 4 segments and place each portion on a quare of aluminum foil large enough to wrap one onion.
  • 3 place one onion on each square and draw up the sides to form a pouch.
  • 4 pour 1 tbs stock and 2 tbs sherry over each onion, then close off the foil packets.
  • 5 bake the onions at 350 degrees for 70 minutes.
  • 6 meanwhile, melt 2 tbs butter and fry mushrooms and ham.
  • 7 stir in the tomatos, capers, and chives.
  • 8 serve over the onions.

Albers Sweet Corn Muffins

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup albers yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 3 tablespoons butter or 3 tablespoons margarine, melted

Recipe

  • 1 preheat oven to 350°f grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
  • 2 combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
  • 3 combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
  • 4 add liquid mixture to flour mixture; stir until just blended.
  • 5 pour into prepared muffin cups filling 2/3 full.
  • 6 bake for 18-20 minutes or until wooden pick inserted in center comes out clean. cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. serve warm and enjoy!
  • 7 if you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
  • 8 for high altitude bakers, change corn muffin time to 20-24 minutes. cornbread time remains unchanged.

Broccoli- Cheese Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 3 eggs
  • 8 ounces cottage cheese (not fat free)
  • 1 cup cheddar cheese (not fat free or reduced fat)
  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1 dash pepper
  • 20 ounces frozen chopped broccoli, thawed

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in large bowl with wire whisk or fork beat eggs slightly.
  • 3 beat in cheese, flour, salt and pepper.
  • 4 drain broccoli well patting dry with paper towel.
  • 5 stir into egg mixture.
  • 6 pour into greased (butter, nonstick spray,shortening) 9"x9" baking pan, spreading evenly into pan with spoon.
  • 7 bake broccoli for 30-35 minutes until casserole is firm and pulls away from sides of pan.
  • 8 loosen edges with spatula, slice and serve.

Apple Cider-glazed Ham

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

  • Servings: 10
  • 6 -7 lbs ham (fully cooked bone-in)
  • 2 cups apple cider
  • 1 cup honey
  • 1/2 cup cider vinegar
  • 1/4 cup dijon mustard
  • 1 tablespoon butter
  • 2 teaspoons chili powder
  • 1/2 teaspoon apple pie spice

Recipe

  • 1 place ham on a rack in a shallow roasting pan.
  • 2 score the surface of the ham, making diamond shapes 1/2 inch deep.
  • 3 cover and bake at 325 for 2 hours.
  • 4 meanwhile, in a saucepan, combine the cider, honey, vinegar, and mustard and bring to a boil.
  • 5 reduce heat, simmer uncovered for 15 minutes, stirring frequently.
  • 6 stir in the butter, chili powder, and apple pie spice.
  • 7 set aside 1 cup for serving.
  • 8 cook the remaining sauce until thickened and spoon over ham.
  • 9 bake, uncovered 30 to 35 minutes longer or until a meat thermometer reads 140.
  • 10 warm reserved sauce and serve with ham.

Brown Rice With Feta Cheese

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 -4 tablespoons olive oil or 2 -4 tablespoons butter
  • 1 onion, finely chopped
  • 2 tablespoons fresh minced garlic (or to taste)
  • 1 cup uncooked brown rice
  • 3 cups vegetable stock (low-sodium or use chicken broth)
  • salt
  • 1 fresh lemon, juice of
  • 1/4 cup crumbled feta cheese (or to taste)
  • 1 green onions or 1 scallion, sliced
  • 1 cup sliced cooked mushroom (optional)
  • salt and pepper

Recipe

  • 1 in a deep saute pan, on medium heat, saute the onion and garlic in oil or butter for 2-3 minutes.
  • 2 add in the rice, and continue cooking, stirring for 2 minutes, until coated with the olive oil.
  • 3 add in the stock, stirring and scraping the sides of the pan about 35 minutes, or until the rice is cooked, might take longer.
  • 4 season with salt and pepper.
  • 5 remove from heat, cover with a lid; set aside to steam for 5-6 minutes.
  • 6 uncover, and test for doneness.
  • 7 if liquid is not absorbed in the rice, and the rice is not tender, return to the stove for a few minutes.
  • 8 then mix in the feta, green onions and the cooked mushrooms (if using); toss gently to mix.
  • 9 serve immediately.
  • 10 note: you may subsitute the vegetable stock for low-sodium chicken stock if desired.

Calabacitas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 zucchini or 2 yellow squash, sliced
  • 1/2 cup chopped new mexico green chilies, roasted, peeled, stems removed
  • 1 cup whole kernel corn
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup grated monterey jack cheese

Recipe

  • 1 in a skillet, saute the onion and garlic in the butter until nearly tender, about 3 minutes, stirring frequently.
  • 2 add remaining ingredients except cheese and simmer uncovered for 15-20 minutes until squash is tender.
  • 3 top with the grated cheese and heat until the cheese is melted.
  • 4 serve as a side dish or in flour tortillas smothered in green chili and topped with more grated cheese.

Brown Soda Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1/4 cup toasted wheat bran
  • 2 tablespoons flax seed meal
  • 1/4 cup old fashioned oats
  • 2 tablespoons dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1/4 cup molasses
  • 3/4 cup buttermilk

Recipe

  • 1 preheat oven to 425°f grease and flour a pullman or standard loaf pan.
  • 2 combine dry ingredients in a large bowl.
  • 3 melt butter in large measuring cup. add vegetable oil and buttermilk to cup.
  • 4 pour liquids into dry ingredients, stir quickly to combine. do not over mix. transfer dough to prepared loaf pan, spread into corners and smooth top.
  • 5 bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. turn bread out onto rack to cool. cool at least 1 hour before slicing.

Broccoli-beef Squares

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 8
  • 2 cups chopped fresh broccoli or 1 (10 ounce) package frozen broccoli
  • 1 lb ground beef
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 2 cups shredded cheddar cheese
  • 1/3 cup chopped onion
  • 2 cups buttermilk baking mix (bisquick)
  • 1/2 cup cold water
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 dash pepper
  • 1/2 cup milk
  • 4 eggs

Recipe

  • 1 heat i cup water to boiling add broccoli, cover cook till almost tender, drain.
  • 2 cook and stir ground beef in skillet till brown, drain.
  • 3 stir mushrooms into the ground beef.
  • 4 stir in 1 1/2 cups of the cheddar cheese, and the chopped onion.
  • 5 mix baking mix, water and the remaining cheddar cheese until sift dough forms.
  • 6 mix very well.
  • 7 pat dough in bottom of greased baking dish (13x9x2) press dough up sides of dish using hands.
  • 8 spread beef mixture on top of dough sprinkle with broccoli.
  • 9 mix remaining ingredients, pour ove broccoli.
  • 10 bake at 400 in oven till golden brown and knife inserted in center comes out clean.
  • 11 note: if using frozen broccoli, thaw under warm water, do not cook.

Cauliflower With Huntingdon Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 medium cauliflower
  • 2 tablespoons butter
  • 2 tablespoons curry powder
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh parsley
  • 3 tablespoons heavy cream

Recipe

  • 1 trim and clean leaves and stalk from cauliflower head.
  • 2 place in pot of boiling water.
  • 3 cover and reduce heat.
  • 4 simmer for 3-4 minutes.
  • 5 meanwhile, melt butter in a small pan, and stir in curry powder, garlic, parsley and ginger.
  • 6 simmer on low for 4-5 minutes.
  • 7 stir in the cream, but make sure it does not boil.
  • 8 drain head of cauliflower and place on a serving dish.
  • 9 pour sauce over and serve at once!

Broiled Asparagus And Artichokes With Wine Brown Butter

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

  • Servings: 4
  • 1 lb asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  • 12 ounces frozen artichokes, quarters thawed and patted dry
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • fresh ground black pepper
  • 3 tablespoons salted butter
  • 2 tablespoons dry wine
  • 1 teaspoon fresh lemon juice

Recipe

  • 1 position a rack 6 inches from the broiler element and heat the broiler on high. on a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 teaspoons salt, and 1/8 teaspoons pepper. broil until browned and tender, about 6 minutes.
  • 2 meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. carefully whisk in the wine (it may splatter). toss the asparagus and artichokes with the brown butter and the lemon juice. season to taste with salt and pepper and serve.

Blueberry Vanilla Graham Protein Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 2
  • 3/4 cup blueberries
  • 1 banana, frozen
  • 1 tablespoon almond butter (** note -- can use another kind of nut butter or tahini as well)
  • 2 tablespoons hemp seeds
  • 1 tablespoon flax seed
  • 1 tablespoon oats
  • 2 medjool dates, pitted &, chopped
  • 1 handful spinach
  • 1 cup coconut water
  • 1 scoop vanilla protein powder (optional)
  • 2 tablespoons graham crackers

Recipe

  • 1 put all ingredients in a blender & blend on high until smooth & creamy.
  • 2 adjust the liquid at the end for desired consistency. if you like a smoothie that's a little runnier . add more liquid. if you'd like your smoothie thicker . add a few ice cubes.
  • 3 sprinkle with crushed graham crackers and enjoy immediately.

Berry-licious Cream Cheese Tart / Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 8
  • 1/2 cup semi-sweet chocolate chips, melted
  • 2 tablespoons butter
  • 8 ounces cream cheese, softened
  • 1/4 cup whipping cream
  • 3/4 cup powdered sugar
  • 2 tablespoons brandy (using a flavored like kirschwasser (cherries)
  • 1/2 teaspoon vanilla
  • 2 -3 cups fresh strawberries, washed, dried and hulled
  • 2 tablespoons honey
  • 1/4 cup seedless raspberry preserves
  • 1/3-1/2 cup pecan halves, toasted

Recipe

  • 1 crust:
  • 2 prepare pie crust in a tart or pie pan.
  • 3 preheat oven to 450 degrees.
  • 4 prick pie crust and cover with foil or wax paper topping with weights. baking for 10 minutes.
  • 5 chocolate layer:.
  • 6 melt chocolate and butter together to blend. spread melted chocolate over bottom of baked pie shell. chill.
  • 7 creamy cheese filling:
  • 8 beat cream cheese with whipping cream, sugar, brandy, and vanilla.
  • 9 spread over chocolate. chill 2-4 hours.
  • 10 glaze:.
  • 11 combine honey and preserves bring to a boil then reduce and simmer 5-10 minutes to reduce. chill.
  • 12 arrange strawberries cut side down on cream.
  • 13 arrange pecans along the sides around the strawberries.
  • 14 brush berries and pecans with glaze.
  • 15 refrigerate until ready to serve. when slicing be sure to go through the chocolate and crust layers.

Cauliflower Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 large cauliflower, broken into flowerets
  • 3 tablespoons butter
  • 1/3 cup chopped scallion, and light green parts
  • 1/4 cup flour
  • 1/2-3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 2 cups milk
  • 1 tablespoon dijon mustard
  • 1/4 cup shredded gouda cheese, smoked gouda is really good here
  • 1/2 cup crushed cracker, like ritz
  • 3 tablespoons butter, melted

Recipe

  • 1 preheat oven to 375. lightly grease a 2-qt baking dish; set aside.
  • 2 cook cauliflower in boiling salted water until crisp-tender (about 6-7 minutes); drain.
  • 3 place cooked and drained flowerets into the prepared baking dish.
  • 4 meanwhile, melt 3 tbsp of the butter in a saucepan and saute the scallions for about 5 minutes.
  • 5 stir in the flour until smooth.
  • 6 very gradually add milk, stirring constantly. add salt, pepper and paprika.
  • 7 continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. stir in the mustard .
  • 8 evenly pour the sauce over cauliflower in the baking dish.
  • 9 sprinkle the gouda cheese over casserole.
  • 10 mix the crushed crackers with the 3 tbsp of melted butter; sprinkle over top of the cheese layer.
  • 11 bake at 375 for 20 minutes.

Alice's Fondant Filling For Chocolates

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

  • Servings: 36
  • 2 cups sugar
  • 1 cup cream
  • 2 teaspoons light karo syrup or 2 teaspoons lily syrup

Recipe

  • 1 combine ingredients in heavy saucepan. boil until it reaches a soft ball stage. pour into buttered dish to cool.
  • 2 after mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. just as mixture "turns" mix in flavoring until thoroughly blended inches.
  • 3 refrigerate to cool completely. form into balls. dip in desired chocolate.
  • 4 variations:.
  • 5 peppermint (peppermint extract to taste).
  • 6 maple walnut (maple flavoring to taste and finely chopped walnuts).
  • 7 orange (orange extract to taste--a few drops to 1/2 teaspoon).
  • 8 cherry (maraschino cherries drained and quartered--pat dry).
  • 9 cherry-almond (as above but add almond extract to taste).
  • 10 almond (almond extract with a sliced almond on top of finished chocolate).
  • 11 coconut (fine coconut plus vanilla).
  • 12 rum (rum extract plus 1-2 teaspoons butter).

Cauliflower Bake

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (1 1/2 lb) cauliflower
  • 1 small onion, chopped (1/3 cup)
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8-1/4 teaspoon pepper
  • 1 dash ground red pepper
  • 1 cup half-and-half or 1 cup light cream or 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons snipped parsley

Recipe

  • 1 wash cauliflower and remove leaves and woody stem.
  • 2 break into floweretts. (you should have about 4 cups.)
  • 3 in a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. drain.
  • 4 in the same saucepan cook onion in margarine or butter until onion is tender but not brown.
  • 5 stir in the flour, salt, pepper, and ground red pepper.
  • 6 add half-and-half, light cream, or milk all at once.
  • 7 cook and stir over medium heat until thickened and bubbly.
  • 8 add cheese, stirring until cheese melts.
  • 9 stir in cooked cauliflower.
  • 10 transfer mixture to a 1-quart casserole.
  • 11 bake in a 350 degree f oven about 15 minutes or until heated through. sprinkle the top with the snipped parsley.

Alice's Chicken Pot Pie

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 6 lbs stewing chicken
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 3 stalks celery
  • 1 onion, thinly sliced
  • 1/4 teaspoon thyme
  • 1/4 teaspoon savory
  • 1 bay leaf
  • 1 lb carrot, sliced 1 inch thick
  • 2 cups celery, cut slantwise
  • 24 small onions
  • 2 tablespoons unsalted butter
  • 1/2 lb mushroom, quartered
  • 3/4 cup unsalted butter
  • 3/4 cup flour
  • 3 cups milk
  • 3 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley

Recipe

  • 1 place chicken in a large pot.
  • 2 add salt, pepper, celery, onion, thyme, savory and bay leaf.
  • 3 cover with hot water.
  • 4 cover the pot and let simmer until chicken is tender.
  • 5 remove chicken from the broth, skin and cut meat into 1" pieces.
  • 6 (the chicken should come off the bones easily).
  • 7 place the chicken in a bowl and cover with the hot broth.
  • 8 cover and refrigerate for 12 hours.
  • 9 cook the carrots and the celery in water until just tender.
  • 10 do not over cook cook the pearl onions salted water for 15 minutes.
  • 11 brown the mushrooms in butter over high heat for 2 minutes.
  • 12 remove the chicken from the jellied broth.
  • 13 cook the broth down to 3 cups.
  • 14 melt 3/4 cups of butter, stir in 3/4 cups of flour.
  • 15 stir to blend and then add the milk and 3 cups of broth.
  • 16 cook and stir until smooth and creamy.
  • 17 add the cooked vegetables, mushrooms chicken, lemon juice and parsley.
  • 18 heat for a few minutes and taste for seasoning.
  • 19 place in a casserole and cover with the pie crust of your choice.
  • 20 bake in a 400 degree oven for 40 to 50 minutes.

Cauliflower Cheddar Fritters

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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

Recipe

  • 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 til brown and crispy.
  • 5 sprinkle with salt immediately upon removing from oil.

Cauliflower Au Gratin

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 large head cauliflower (6 c.)
  • 1/4 cup butter, divided
  • 1/2 cup diced onion
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 garlic cloves
  • 3 teaspoons horseradish

Recipe

  • 1 break cauliflower into sections. cook for 10 minutes in boiling, salted water. drain well. combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. spoon into a 1 1/2 quart casserole.
  • 2 melt remaining butter and add garlic and horseradish. pour over the cauliflower mixture. bake, uncovered at 350 degrees for 30 minutes or until heated through.

Berry, Almond, & Orange Scones

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup saskatoon berries
  • 3/4 cup half-and-half cream
  • 2 large eggs
  • 1/2 tablespoon orange zest
  • 1 teaspoon almond extract
  • 2 tablespoons fresh orange juice
  • 1/2 cup icing sugar
  • 1/4 cup sliced almonds, toasted

Recipe

  • 1 preheat oven to 375f.
  • 2 in a large bowl, stir together flour, brown sugar, baking powder, & salt.
  • 3 cut cubed butter into flour mixture until it resembles coarse crumbs.
  • 4 add berries & toss gently.
  • 5 in a separate bowl, lightly whisk together cream, 1 egg, orange zest, & almond extract.
  • 6 add wet mixture to berry mixture & stir until the combined mixture just holds together.
  • 7 turn dough onto lightly floured surface & knead gently for approximately 10 seconds.
  • 8 divide dough in half & shape into 2 6-inch rounds. then cut each round into 6 wedges.
  • 9 place wedges on a parchment-lined baking sheet allowing space for scones to expand when cooking.
  • 10 whisk remaining egg with a bit of milk or water and brush each scone with the egg wash.
  • 11 bake for 18-20 mins or until golden.
  • 12 stir orange juice into icing sugar to form a glaze; brush over hot scones then sprinkle with toasted almonds.
  • 13 let stand 5 mins for glaze to set then --
  • 14 enjoy!

Cauliflower Cheese

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1 medium cauliflower
  • 50 g butter
  • 50 g plain flour
  • 2 3/4 cups milk
  • 1 tablespoon dijon mustard
  • 2 cups tasty cheese, grated
  • 1 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • pepper
  • freshly grated nutmeg

Recipe

  • 1 cut the cauliflower into separate florets. bring a large saucepan of salted water to the boil and add cauliflower. cook for 4 minutes or until just tender; drain.
  • 2 pre-heat oven to 200oc.
  • 3 butter a gratin dish large enough to fit the cauliflower in tightly. melt butter in a medium saucepan, stir in flour and cook over gentle heat, stirring with a wooden spoon continuously. gradually add milk, bring to the boil. add mustard and tasty cheese and half of the parmesan. stir until melted, season with salt, pepper and a little nutmeg.
  • 4 to assemble place cauliflower in gratin dish and pour sauce to cover, sprinkle with remaining parmesan and dot lightly with butter. bake on top shelf in preheated oven for 15 minutes or until light crust forms.

Blueberry-balsamic Glazed Rosemary Chicken

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 -6 chicken breasts, boneless and skinless
  • 2 shallots, thinly sliced (to make 1/4 cup)
  • 2 cups blueberries
  • 1/2 cup balsamic vinegar
  • 1/3 cup sugar-free maple syrup
  • 1 tablespoon rosemary, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 heat 1 tablespoon each olive oil and butter in a large, heavy, nonreactive sauté pan.
  • 3 season the chicken with salt and freshly ground black pepper and add to the pan when the oil and butter are hot and bubbly. sear the chicken breasts over medium high heat until golden brown, about 1 minute per side or until a light crust forms. remove to a baking dish and set aside.
  • 4 add the remaining olive oil and butter to the pan and, when hot, stir in the shallots and cook until soft and lightly caramelized, about 4 minutes.
  • 5 add the blueberries and stir 1 minute, followed by the balsamic vinegar, maple syrup, rosemary, salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
  • 6 pour the blueberry balsamic mixture over the chicken and put the pan in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 170 degrees f.

Basil Shrimp

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 3 lbs shrimp, peeled and deveined
  • 3 tablespoons grey poupon mustard
  • 1/4 cup butter, melted
  • 3 cloves minced garlic
  • 2 1/2 tablespoons olive oil
  • fresh basil (remove stems)
  • 1 1/2 lemons, juice of
  • salt and pepper ( preferred)

Recipe

  • 1 melt 1/2 stick butter in medium size bowl.
  • 2 add olive oil.
  • 3 squeeze lemon juice into mix.
  • 4 add grey poupon mustard, add minced fresh basil.
  • 5 add minced cloves of garlic, add salt and pepper.
  • 6 whip mixture and marinate cleaned shrimp for 1 hour.
  • 7 place marinated shrimp on skewers and bbq until shrimp is pink and done.

Apple Crisp

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 2/3 cup flour
  • 3/4 cup brown sugar
  • 1/3 cup shortening (i use half butter)
  • apple

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 peel, core and slice enough apples to fill a pie plate.
  • 3 mix other 3 ingredients with two knives, a pastry blender, or your hands. add to top of apples.
  • 4 bake approximately 30 minute or until apples are tender.

Basil Pita Chips

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1/2 cup butter, softened
  • 4 garlic cloves, crushed
  • 1 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup parmesan cheese
  • pita bread, amount depends on how thickly you spread the butter

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix garlic and basil into the butter.
  • 3 separate tops from bottoms on pita bread.
  • 4 spread herb butter on pita halves.
  • 5 sprinkle with parmesan and parsley.
  • 6 cut into triangles.
  • 7 place on baking sheet butter side up.
  • 8 bake for 15 minutes.
  • 9 place on paper towels to cool.

Alice Springs Chicken Quesadillas!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1 cup dijon mustard
  • 1 cup honey
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 4 -6 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon, pre-cooked
  • 3 cups shredded mexican blend cheese
  • tortilla

Recipe

  • 1 with an electric mixer combine the mustard, honey, and 1 tbsp oil, and lemon juice for 1 minute.
  • 2 pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
  • 3 chill remaining marinade to serve with chicken.
  • 4 after marinating chicken, put remaining oil in frying pan. sear chicken on both sides until cooked thru.
  • 5 transfer chicken to a pan and brush with marinade; keep warm.
  • 6 meanwhile in frying pan add butter and saute mushrooms. remove from the heat.
  • 7 cut chicken into bite size pieces and line your ingredients up, this part will go quickly! chicken, cheese, mushrooms and bacon.
  • 8 if you have a quesadilla maker get it heated up, otherwise, heat a frying pan and to medium heat and spread a little butter or non stick spray on the bottom.
  • 9 prepare tortillas by spreading a little butter on the ousides.
  • 10 place a tortilla, butter side down and add chicken, mushrooms, bacon and then the cheese but do not overfill. place the other tortilla on top, butter side up. flip (carefully) once bottom side is golden and do the same to the remaining side.
  • 11 repeat until you are out of ingredients.
  • 12 use the remaining honey mustard for dipping.

Wednesday, April 29, 2015

Berry Trifle

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 swiss roll
  • 1 -2 tablespoon strawberry syrup or 1 -2 tablespoon raspberry flavored syrup
  • 200 g strawberries or 200 g raspberries
  • 1 liter milk
  • 4 tablespoons cornflour
  • 2 eggs
  • 60 g butter
  • 6 tablespoons sugar
  • 1 teaspoon vanilla essence
  • 250 g ricotta cheese

Recipe

  • 1 slice the swiss roll and place in bottom of serving bowl.
  • 2 sprinkle with berry syrup and set aside.
  • 3 to make custard:.
  • 4 mix a little milk with conrflour to make paste.
  • 5 add rest of milk, sugar, vanilla.
  • 6 beat egg and add to milk mixture.
  • 7 add butter.
  • 8 put on stove.
  • 9 mix with wooden spoon constantly until butter is melted, and custard thickens.
  • 10 when thickening starts, ensure sides and base are constantly scraped. when custard is nice and thick, remove from heat and leave to cool about 15-20 minutes.
  • 11 add ricotta cheese.
  • 12 spoon custard over swiss rolls and berry syrup.
  • 13 decorate top with berries, if desired.
  • 14 chill for around 1` hour before serving.

Cauliflower Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 small cauliflower
  • warm salt water
  • 40 g butter (1 1/2 oz)
  • 1 tablespoon flour
  • 1 cup milk
  • 2 tablespoons tasty cheese, grated
  • chopped parsley (to garnish)

Recipe

  • 1 preheat oven to 180*c/375*f.
  • 2 break cauliflower into florets and soak in warm salted water for 3-4 minutes.
  • 3 drain, place in pan with hot water, cover and bring to boil. reduce heat to simmer until florets are tender.
  • 4 while cauliflower is cooking, melt butter in a pan, add flour, stir over heat heat until flour starts to bubble, remove from heat. stir in milk, return to heat and stir until mixture boils and thickens.
  • 5 remove from heat and add cheese - let it melt into sauce.
  • 6 drain cooked cauliflower, place on serving plate and spoon cheese sauce over it. sprinkle with parsley. if you want you can place cauliflower in dish, top with cheese sauce and broil for a minute until sauce browns.

Calabacitas Con Leche (squash With Milk)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 4 yellow squash, sliced
  • 1/4 cup butter
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup thinly sliced onion
  • salt, to taste
  • pepper, to taste
  • 1 (4 ounce) can chopped green chilies
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese

Recipe

  • 1 saute squash in butter until tender.
  • 2 reduce heat and add corn, onions, salt, pepper, and green chilies.
  • 3 mix well and add milk.
  • 4 simmer until well blended.
  • 5 pour into a 1-quart casserole dish.
  • 6 top with cheese.
  • 7 cover and bake at 400f for 20 minutes.

Cauliflower Cheddar Fritters - Vegan

Total Time: 1 hr 25 mins Preparation Time: 1 hr 10 mins Cook Time: 15 mins

Ingredients

  • 1 1/2 teaspoons ener-g egg substitute
  • 2 tablespoons warm water
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup rice milk
  • 1 teaspoon earth balance natural buttery spread, melted
  • 1 cup cauliflower, chopped small
  • 1/2 cup onion, finely chopped and sauteed in a small amount of earth balance
  • 1 cup vegan cheddar cheese (daiya cheddar shreds)
  • 1/2-1 cup vegetable oil

Recipe

  • 1 whisk the egg substitute with the warm warm. add the next 5 ingredients and make a smooth batter.
  • 2 mix in next 3 ingredients. for best results, refrigerate for an hour or so (but not necessary).
  • 3 add enough vegetable oil to a cast iron skillet to come up about 1/2-inch, and set heat to medium-high. when oil is ready (will pop when drop of water hits it), add fritters by the spoonful and pan-fry until browned and crispy, turning once.
  • 4 sprinkle with salt immediately upon removing from oil.

Alice's Classic Butter Cream Icing

Broccoli-cream Cheese Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 2 (3 ounce) packages cream cheese, softened
  • 1 1/2 cups milk
  • 2 (10 ounce) packages frozen broccoli spears, thawed and drained
  • 6 hard-cooked eggs, quartered
  • 1 (7 ounce) jar pimientos, drained and chopped
  • 1/2 cup buttered bread crumb

Recipe

  • 1 grease a 12x7x2-inch baking dish.
  • 2 in a small saucepan, combine cream cheese and milk; cook over low heat, stirring constantly, until creamy. pour 1/2 of mixture into prepared baking dish.
  • 3 arrange broccoli on sauce; place egg quarters between spears; sprinkle with pimientos.
  • 4 pour remaining sauce over broccoli; sprinkle with crumbs.
  • 5 bake at 325°f for 30 minutes.

Cauliflower Cheese Souffle

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 5
  • 2 cups cauliflower florets
  • 2 1/2 tablespoons butter (4 t if using gf flour)
  • 2 1/2 tablespoons flour (i use kinnikinnick gf flour)
  • 1 1/2 cups warm milk
  • 1/2 teaspoon kosher salt
  • 1/2 cup gouda cheese, grated
  • 6 eggs, separated (yolks in large mixing bowl; whites in medium)

Recipe

  • 1 preheat oven to 375 degrees f.
  • 2 steam cauliflower until tender.
  • 3 cool slightly and chop fine; set aside.
  • 4 melt butter in a medium saucepan over low heat.
  • 5 whisk in flour and stir for a couple minutes or until golden.
  • 6 remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
  • 7 return to heat and bring to a quick boil, then reduce heat to simmer.
  • 8 add cheese and salt.
  • 9 cook, stirring all the while, until thickened and smooth; remove from heat.
  • 10 beat egg yolks, adding sauce slowly, then stir in cauliflower.
  • 11 beat egg whites with electric hand mixer until stiff.
  • 12 fold into mixture and spoon into a greased 2-qt souffle dish.
  • 13 bake in a pan of hot water for 35 to 45 minutes.
  • 14 serve immediately.

Autumn Glazed Apple Cream Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 (300 ml) can regular sweetened condensed milk or 1 (300 ml) can eaglebrand low fat sweetened condensed milk
  • 1 1/2 cups sour cream
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 9 inch storebought ready made graham cracker crumb crust (or shortbread or chocolate)
  • 2 apples, pared & thinly sliced
  • 2 tablespoons butter
  • 1/2 cup apricot preserves, warmed

Recipe

  • 1 whisk together eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust.
  • 2 bake in a pre-heated 350 degree oven for 25-30 mins.
  • 3 or until center is set.
  • 4 cool.
  • 5 saute apples in butter until tender; arrange on top of baked pie.
  • 6 spoon preserves over apples to glaze.
  • 7 chill thoroughly.

Autumn Chicken With Harvest Vegetables

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

  • Servings: 4
  • 1 cup butternut squash, cut into 1 inch cubes
  • 1 parsnip, sliced 1/4-inch thick
  • 1 celery, sliced thin diagonally
  • 2 carrots, cut diagonally 1/4-inch thick
  • 1/2 cup leek, sliced
  • 1/4 cup cranberries, whole
  • 4 skinless chicken thighs, visible fat removed
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 3 fresh thyme sprigs
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Recipe

  • 1 mix together prepared squash, parsnips, celery and carrots. place into the bowl of a crockpot.
  • 2 separate the leek slices into rings, and arrange over the vegetable mixture. sprinkle with cranberries, then place the chicken thighs on top.
  • 3 mix broth with the salt and pepper, and pour over the contents. lay the sprigs of thyme on top.
  • 4 cover and cook on low for 6 to 7 hours or until the meat has completely cooked. this will depend largely on the size the of thighs.
  • 5 remove the chicken from the pot, and set aside. turn crockpot to high.
  • 6 in a small cup, mix together the cornstarch and cold water. stir into the vegetables and broth. return the chicken to the pot.
  • 7 cook on high for approximately 20 minutes, to thicken the sauce.
  • 8 serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

Broccoli-dressing Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 (10 ounce) packages frozen broccoli
  • 1/2 cup butter
  • 4 tablespoons flour
  • 4 chicken bouillon cubes, crushed
  • 2 cups milk
  • 8 ounces velveeta cheese
  • 2 cups croutons, for later
  • 6 tablespoons melted butter, for later

Recipe

  • 1 cook broccoli according to package in salted water.
  • 2 drain, saving 2/3 cup water for later (or add water to equal 2/3 cup).
  • 3 put broccoli in bottom of 1-1/2- 2quart casserole.
  • 4 in pan, melt 1/2 cup butter, blend in flour and chicken cubes stirring to make smooth paste.
  • 5 add milk, and cheese until smooth.
  • 6 pour over broccoli.
  • 7 mix the 2/3 cup water and 6 tbsp melted butter together, pour over about 2 cups croutons, mix lightly with broccoli in casserole, cover.
  • 8 bake 350 degrees for 30 minutes.

Broccoli-cheddar Cheese Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 onion, diced
  • 3 tablespoons oil
  • 4 tablespoons butter or 4 tablespoons margarine
  • 4 tablespoons flour
  • 1/2 cup milk
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 dash nutmeg
  • 1 pinch turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 1/2 cups grated cheddar cheese
  • 20 ounces frozen chopped broccoli
  • 1/2 cup flour or 1/2 cup whole wheat flour
  • 3 eggs, beaten
  • 1/4 cup wheat germ

Recipe

  • 1 to make the cheese sauce--------------.
  • 2 heat oil in a skillet and sauté the onion until golden brown; set aside.
  • 3 preheat oven to 350 f degrees.
  • 4 in a saucepan, melt butter slowly over low heat.
  • 5 stir in flour, blending until smooth.
  • 6 slowly stir in milk, then add the sautéed onion to the flour mixture.
  • 7 cook the mixture, stirring with a wooden spoon, until thickened and smooth.
  • 8 place in the oven for 20 minutes.
  • 9 remove, add seasonings and stir in the cheese until melted.
  • 10 set aside.
  • 11 to finish the casserole---------------.
  • 12 in a separate pot, cook the broccoli and drain.
  • 13 in a large bowl, combine the drained broccoli, flour and eggs.
  • 14 add the cheese sauce and pour into a 1 รข½-quart greased casserole.
  • 15 sprinkle top with wheat germ.
  • 16 bake for 35 minutes or until cheese is bubbly.

Brown Rice With Onions, Garlic, And Pecans

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 cup uncooked long grain brown rice or 1 cup short grain brown rice or 1 cup rice
  • 2 cups chicken broth or 2 cups water
  • 3 tablespoons butter
  • 1 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1/2 cup broken pecans
  • 2 green onions, chopped

Recipe

  • 1 using chicken broth [or water for vegetarian], cook the rice according to the package directions.
  • 2 about 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
  • 3 add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
  • 4 stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
  • 5 after done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
  • 6 garnish with the green onions.
  • 7 makes 4 servings.
  • 8 this is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of and wild rice; sliced mushrooms are also a good addition.

Broccolini And Shallot Mornay

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 bunches broccolini
  • 4 shallots (finely sliced)
  • 1 garlic clove (finely chopped)
  • 25 g butter
  • 50 g plain flour (all purpose)
  • 120 ml wine
  • 100 ml cream
  • 100 ml milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon parsley (chopped)
  • 1 cup parmesan cheese (shaved)
  • extra virgin olive oil

Recipe

  • 1 in a warm pan add a splash of olive oil and gently fry the shallots until softened down.
  • 2 mornay sauce:.
  • 3 heat the butter in a saucepan and add the garlic and stir int he flour and cook for 1 to 2 minutes until smooth.
  • 4 pour in the wine and continue stirring until smooth (i prefer to use a whisk) and then slowly pour in the milk, followed by the cream while continuing to stir or whisk and then add the mustard and parsley and continue stirring for 1 to 2 minutes.
  • 5 trim the broccolini stalks (just light shave the end of the stalks) and place into a steamer for approximately 5 minutes.
  • 6 place the broccolini into an ovenproof dish, pour the sauce over the stalks, top with chaved parmesan and grill (broil) until the cheese has melted.
  • 7 serve topped with the cooked shallots.

cauliflower bisque

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 cups water
  • 2 cups chicken broth
  • 1/8 teaspoon saffron, crumbled
  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 clove garlic, chopped
  • 1 1/2 lbs cauliflower, chopped
  • salt and pepper
  • 3/4 cup half-and-half

Recipe

  • 1 combine chicken broth, water and bring to simmer.
  • 2 add saffron to pan, remove from heat, steep for 20 minutes.
  • 3 in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.

Broccoli-cauliflower Casserole

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 5 cups broccoli, cut into bite sized pieces
  • 5 cups cauliflower, cut into bite sized pieces
  • 1/4 cup water
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1 cup shredded fat-free cheddar cheese

Recipe

  • 1 cook broccoli and cauliflower in sauce pan with water until crisp but tender and set them aside till later.
  • 2 make the cheesy sauce by melting butter in a pan over low heat. blend in flour and salt then add milk all at once and cook quickly.
  • 3 stir constantly until mixture thickens and bubbles.
  • 4 add the cheese and stir it until it's smooth.
  • 5 combine veggies and sauce in slow cooker making sure they are mixed together well.
  • 6 cover and cook for 1hour and a half on low.

Cauliflower Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 large cauliflower, cut into flowerets
  • 1/2 teaspoon salt
  • 3 cups water
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup round buttery cracker crumb
  • 1 1/2 cups grated cheddar cheese, divided
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 (16 ounce) can whole tomatoes, undrained and chopped

Recipe

  • 1 combine first 3 ingredients in a pan bring to boil cover reduce heat cook 5 minutes or until tender drain and set aside.
  • 2 combine butter and next 4 ingredients in a bowl stir in cauliflower, 1 c cheese,onion,green pepper, and tomatoes.
  • 3 spoon into a greased dish or individual baking dishes.
  • 4 bake 350 for 20-25 minutes.
  • 5 sprinkle with remaining 1/2 c cheese and bake 5 more minutes.

Basil Parmesan Puffs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 3/4 cup water
  • 6 tablespoons unsalted butter, cubed
  • 3/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 4 eggs
  • 1 cup fresh basil, minced (i used about 1 1/2 t dried)
  • 1 cup grated parmesan cheese (i used the stuff in the can)

Recipe

  • 1 in a large saucepan, bring water, butter, and salt to a boil. add flour all at once and stir until it forms a smooth ball. remove from heat and let stand for about 5 minutes.
  • 2 add eggs, one at a time, beating well after each addition. continue beating until mixture is smooth and shiny (takes some arm power). stir in basil and cheese.
  • 3 drop by rounded tablespoons 1 inch apart onto greased baking sheets. bake at 400' for 18-20 minutes or until golden brown. (i made mine too big and it took about 24 minutes total) remove to wire racks. serve warm.

Broccoli-corn Bake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 (16 ounce) can cream-style corn
  • 1 (10 ounce) package frozen chopped broccoli (thawed and well drained)
  • 2 teaspoons dehydrated onion
  • 1 egg (beaten)
  • 18 ritz crackers, coarsely crumbled divided (about 3/4 cup)
  • 3 tablespoons butter, melted and divided
  • salt & fresh ground pepper

Recipe

  • 1 preheat oven to 350°f.
  • 2 combine creamed corn, broccoli, egg, onion, 1/2 cup cracker crumbs and 2 tablespoons butter in a large bowl; mix thoroughly. season with salt and pepper to taste. spoon into 1 quart baking dish.
  • 3 combine 1 tablespoon butter and 1/4 cup cracker crumbs; mix thoroughly. sprinkle cracker crumb mixture over vegetable mixture.
  • 4 bake, uncovered, until golden brown, about 30 minutes.

Broccoli, Ham And Capers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 450 g broccoli
  • 1 pint chicken stock
  • 40 g butter
  • 40 g flour
  • 225 g ham, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon thyme, chopped
  • 50 g emmenthaler cheese or 50 g gruyere cheese, grated
  • salt and pepper
  • 1/2 pint single cream

Recipe

  • 1 cut the broccoli into florets and place in a saucepan.
  • 2 add the stock and bring to the boil.
  • 3 cover and simmer for 15 minute
  • 4 drain and reserve the stock.
  • 5 melt the butter and add flour. pour in the stock, stirring. boil reduce heat and add the broccoli, ham, capers parsley, thyme, salt and pepper. cover and simmer for 10 ,min.
  • 6 add cheese and stir until melted.
  • 7 if you are going to chill or freeze do so now.
  • 8 to serve, reheat until boiling, then add cream and heat gently.

Blueberry Yogurt Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1/3 cup butter or 1/3 cup margarine
  • 1/4 cup sugar
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 3 tablespoons sugar
  • 1 cup plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups blueberries, fresh or frozen

Recipe

  • 1 butter and flour a 9 inch pie pan. preheat over to 350°f.
  • 2 for the crust: cream the butter and sugar.
  • 3 add the egg and blend well.
  • 4 combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
  • 5 with floured fingers, pat the sticky dough into the bottom of the pie pan. push the dough up the sides of the pan.
  • 6 refrigerate as you make the filling.
  • 7 filling: mix all the filling ingredients, except the blueberries until smooth.
  • 8 put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
  • 9 bake for 50-60 minutes until the crust is browned and the custard has set.
  • 10 chill well.

Brown Rice Vegetable Casserole

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 8
  • 3 cups vegetable broth
  • 1 1/2 cups brown rice, uncooked
  • 2 cups onions, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons butter
  • 1/2 teaspoon thyme
  • 4 cups cauliflower, chopped
  • 4 cups broccoli, chopped
  • 2 red bell peppers, chopped
  • 2 garlic cloves
  • 1 1/2 tablespoons olive oil
  • 1 cup cashews
  • 2 cups reduced-fat cheddar cheese

Recipe

  • 1 preheat oven to 350.
  • 2 in a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. cover and bake 65-70 minutes or until rice is tender.
  • 3 in a large skillet saute veggies, garlic, and remaining onion in oil until tender. spoon over rice mixture.
  • 4 cover and bake 10 minutes. sprinkle with cashews and cheese, serve after cheese melts.