Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 38
3 eggs
5 ounces sugar
5 ounces butter
5 ounces flour
1/2 teaspoon cardamom
Recipe
1 1. whip eggs and sugar until pale yellow. add melted, cooled butter. add flour with cardamom mixed inches let the batter rest in refrigerator 1 hour.
2 2. you can use a "no stick cooking spray", canola oil, for example, on the iron to prevent sticking.
3 3. place 1 teaspoon batter into warm iron and bake until light golden. remove immediately and make desired shape.
4 4. traditional cone-shape: immediately wrap warm cookie around roller.
5 5. cup-shape: place warm cookie into a cup (not mug) and let cool before removing.
6 6. half-round shape: place wafer directly over a small juice glass - it will take "a half-round-shape" and turn out perfect for filling.
7 7. rolled-up shape: use an ordinary butter knife to form a nice rolled-up shape.
8 stacked flat krumkaker:.
9 round shape: place cookie on flat surface. when they are cooled make them into a stack.
10 see, i am loaded with good ideas. no matter, which one you make - you'll have a beautiful dessert.
11 cool before storing in airtight container.
12 to fill or not to fill this cute cookie, that is the question.
13 my first advice about fillings is, use your imagination.
14 this is one filling my family enjoy: fold whipped cream with sliced strawberries; yummy golden cloud berries - "delish" or any kind of berry.
15 you can also fill the cookies with mousse, puddings or ice cream and sprinkle with ground nuts and chocolate shavings or whatever your taste buds call for.
16 some moms usually makes a rolled-up shape and serve berries, fruit and whipped cream on the side.
17 you can spoon filling between two flat cookies and decorate with whipped cream and a strawberry on top.
18 an other way, is to serve a variation of fillings in beautiful bowls and your guests can create their own desseert.
19 and last, but not least -- this wonderful little norwegian cookie is delicious plain.
20 any of the above presentations will surely be a hit.
21 oh, one more thing, your kids can impress their friends when you, makes your own tasty ice cream cones.
line two 9 inch round pans with parchment paper. preheat oven to 350 degrees f (175 degrees c).
measure sifted flour, baking powder, and salt; sift together three times.
cream butter or margarine and lemon rind together. gradually add sugar, creaming until light and fluffy. add egg yolks one at a time, beating thoroughly after each addition. add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
in a medium bowl, beat eggs and yolks. beat in sugar until smooth. set aside.
in a large saucepan over medium heat, combine cream, half-and-half, the vanilla bean and its scrapings, and the peel of one orange. heat until form at edges of liquid, reduce heat to low and simmer 15 minutes. beat hot cream into egg mixture, a little at a time, until all is incorporated. stir in orange liqueur. pour into 6 individual ramekins or custard cups.
line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
bake in preheated oven 45 to 60 minutes, until set. let cool completely before serving.
1 cup potato chips, finely crushed (kettle chips salt and black pepper variety is best)
Recipe
1 if using onion, saute in nonstick pan until soft, using sprinkles of water if necessary to keep onions from burning.
2 combine soup, milk, yogurt, sour cream, cheese and onion (if using) and mix into hash browns until well combined. turn mixture into 9x13 baking pan. salt and pepper to taste. sprinkle crushed potato chips over top of casserole.
3 bake, uncovered, at 350 degrees f for 45 minutes or until hot and bubbly throughout.
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 10
1 1/2 lbs tart apples (about 5 medium-sized apples)
1/3 cup granulated sugar tblsp sugar
1 tablespoon sugar
1/2 cup heavy cream
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar tblsp sugar
1 tablespoon sugar
3 eggs, lightly beaten
5 tablespoons
5 tablespoons water
Recipe
1 make the apple filling: peel and core the apples. cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
2 in a bowl, combine the sugar and cream. add the apples. set aside until needed.
3 make the batter: preheat the oven to 325°f (160°c). butter the pan and dust with flour.
4 sift the flour with the baking powder and salt and set aside.
5 beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. gently fold in the flour in 4 batches, adding the and water with the third batch. stop mixing as soon as the last batch of flour is incorporated.
6 divide the batter into 3 portions. you can eyeball it, but each portion should be about 1 cup or so. scrape 1/3 of the batter into the prepared pan and smooth the surface. spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neatly level. scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
7 bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. your drunken apple cake will keep at room temperature for up to 4 days.
day one: in a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). add 2 1/2 cups of the white sugar and stir once every day for 10 days. when not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. let sit at room temperature. don't refrigerate it or cover it airtight. a pan of water underneath the jar or bowl will keep the ants out.
day ten: add 1 can of chunk pineapple and it's juice. cut each chunk of pineapple in half. stir in 1/2 cup of white sugar. stir once everyday for 10 days. the color should change, and the mixture should foam when stirred.
day twenty: slice each cherry in half, and stir in. add 2 1/2 cups of the white sugar. stir once every day for the final 10 days. the cherries will give the juice back its pinkish color.
day thirty: drain fruit and reserve it and the liquid. the fruit will be used in the cake. pour the liquid into 3 glass or ceramic pint jars. one for you to start your next cake, and two for friends. cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. do not use plastic or metal containers to store liquid!
preheat oven to 325 degrees f (165 degrees c). grease and flour two 9x13 inch baking pans.
it's best to mix the two cakes separately. combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. stir, then add 1/2 of the drained reserved fruit from the starter. stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. stir until all ingredients are combined. the batter will be stiff. pour batter into the prepared cake pan. repeat for cake number two.
bake cakes at 325 degrees f (165 degrees c) for 55 to 65 minutes.
Total Time: 1 hr 20 mins
Preparation Time: 5 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 6
1 kg potato, cut in thin slices
1 kg courgettes or 1 kg zucchini, cut in thin slices
1 bunch fresh mint, finely chopped
250 ml milk
570 g grated mizithra cheese or 570 g crumbled feta cheese
salt and black pepper
2 sheets phyllo dough (home made or frozen) or 2 sheets phyllo dough (home made or frozen)
olive oil
Recipe
1 roll out the first phyllo sheet and spread it on an oiled baking pan. oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. both phyllo sheets should come up above the borders of the baking pan.
2 mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. add salt and pepper to taste. carefully spoon this mixture over the phyllo. (you can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
3 pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°c until the potatoes are tender (around 1 - 1 1/2 hour). add a little extra milk if it seems to dry out before it's done cooking.
Total Time: 11 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 11 hrs
Ingredients
Servings: 8
7 g active dry yeast
1/3 cup water, lukewarm
3 tablespoons sugar
3 tablespoons honey
1 1/2 teaspoons salt
180 g butter, cut in pieces
3/4 cup water, very hot
3 cups all-purpose flour
8 eggs, in their shells (optional)
Recipe
1 sprinkle yeast over lukewarm water and add 1 teaspoon sugar. leave for 10 minutes until yeast is foamy.
2 in a mixing bowl, combine remaining sugar, honey, salt, half the butter and hot water. stir until sugar and margarine are completely dissolved.
3 stir in yeast mixture. add flour and mix with a wooden spoon until dough becomes difficult to stir. knead in remaining flour with your hands.
4 knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
5 put dough in a clean, oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until nearly doubled in volume.
6 punch down dough, knead it briefly in bowl, cover and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
7 let remaining butter stand at room temperature until very soft.
8 generously grease a deep 2-liter (8 x 8 x 2) baking dish.
9 preheat oven to 110 c .
10 divide dough in 8 pieces. with a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 3 mm thick. spread with about 2 teaspoons of soft butter. roll up like a jelly roll. flatten resulting roll by tapping it with your knuckles. spread it with about 1 teaspoon butter. then roll it up into a spiral and place it in baking dish so that spiral design faces up. continue with remaining pieces of dough, placing them one next to the other and touching each other in dish. if any butter remains, put it in small pieces on top.
11 wash the eggs and add to baking dish. cover dough with greased paper or foil placed on surface of dough, then with a tight lid.
12 bake 3 hours or until golden brown. remove eggs. turn bread out a plate, then another plate and back into baking dish, so it is now upside down. return eggs to baking dish. cover dough as before.
13 reduce oven temperature to 80 to 85 (200 f) and bake overnight. serve warm.
Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins
in a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). in a separate bowl, stir together milk, butter and egg. add to the flour mixture and stir well.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
Servings: 50
3 eggs
1 cup white sugar
1 teaspoon real vanilla
1/2 cup of real melted butter
1/2 cup heavy whipping cream
1 1/2 cups white flour
1 teaspoon lemon extract or 1 teaspoon almond extract (for vanilla, if you prefer) (optional)
1 teaspoon of crushed cardamom (optional)
Recipe
1 mix ingredients well.
2 spoon approximately 1 t.
3 ungreased, medium heat, preheated krumkake iron (find at specialty stores for about$65. 00) cook about 1minute, flip cook another 30 seconds until lightly golden brown.
4 while warm roll into a cone shape.
5 (if you don't have the rolling tool, try a clean clothes pin.) these are very delicate and tasty cookies, they are very pretty with a design from the iron.
6 if desired, sprinkle with powdered sugar or fill with whipped cream (ready whip makes this easy) enjoy!
Total Time: 2 hrs 39 mins
Preparation Time: 30 mins
Cook Time: 2 hrs 9 mins
Ingredients
Servings: 6
1 1/2 kg lamb roast, meat with skin on
2 teaspoons butter
1 small carrot
1 medium onion
1 garlic clove
500 ml (can use any other sweeter type ) or 500 ml (can use any other sweeter type )
1 teaspoon instant gravy
2 tablespoons sour cream
salt
seasoning salt
water
2 tablespoons cornstarch (optional, depends on how thick you like your gravy)
Recipe
1 cut the skin length and width wise with a very sharp knife, leaving grid with 1cmx1cm squares.
2 preheat your oven to 180°c with fan assistance, 190°c if you don't have this (better with, if possible!).
3 rub a lot of salt into the skin, getting into the cuts, not sure about amount, i used 3 handfuls, they ought to be a thin but visible layer within where you scored it. rub the rest of the roast down with seasoning salt.
4 peel and chop carrot and onion into 1 cm slices. roughly chop garlic.
5 heat the butter in a dutch oven and add the veggies.
6 when the onion is clarified, add the meat, skin side up, searing it for a minute. (the skin should not be cooked at this point, don't turn it!).
7 pour in about 150 ml of and bring to a boil.
8 add instant gravy and add water until it about halfway up the meat, it should not touch the skin.
9 put in the oven for about 2 hours checking on liquid level and adding as necessary and check that the rind doesn't burn. the meat should reach 70°c at this stage.
10 remove the meat from the pan and drain the dutch oven into a saucepan through a sieve.
11 turn on broiler and return meat to dutch over and crisp up the rind until resembles crackling (lamb rind), taking care not to burn, the time will vary by oven, mine took 5 minutes, but the recipes i saw ranged from 2 to 10 minutes, i would just recommend peaking in every minute or so.
12 meanwhile pour in the remaining in the liquid and mix the cornstarch with 1/4 cup of water and then add to the liquid until thickens.
13 add the sour cream and mix, keeping warm.
14 when the skin has crisped up, take it out and let it rest for 5 minutes and then slice into 1cm slices and serve with the sauce top. goes good with potato side dishes and salad.
Preparation Time: 10 mins
Cook Time: 55 mins
Ready Time: 1 hr 5 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
in a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. add egg whites, bananas and applesauce; stir just until combined. pour batter into prepared pan.
bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. turn out wire rack and allow to cool before slicing.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 2
4 ounces mahi mahi fillets (2)
1 1/2 cups teriyaki sauce
1 teaspoon minced fresh garlic (1 or 2 cloves)
1 cup jasmine rice
2 cups water
1 teaspoon italian seasoning
1/4 cup teriyaki sauce
1 tablespoon oil
1/2 teaspoon salt
Recipe
1 put fish, 1 1/2 cups teriyaki sauce, and garlic into a large ziplock bag. seal and refrigerate at least for 1/2 hour (the longer, the better). when fish is marinated and ready, wrap loosely in foil and steam in the oven for about 20 minutes or until cooked through.
2 meanwhile, while the fish is cooking, bring 1 cup of rice and 2 cups of water to a boil. add in oil, salt, and italian seasoning. cook rice until tender and fluffy. when rice is done cooking, remove from heat and add teriyaki sauce. stir well.
3 serve fish and rice together for a yummy and quick meal.
Total Time: 16 mins
Preparation Time: 15 mins
Cook Time: 1 min
Ingredients
4 eggs
1 cup sugar
1/2 cup butter, melted
2 tablespoons cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla
Recipe
1 beat eggs slightly. add sugar to eggs and beat until light. do not overbeat. add vanilla. blend in cooled melted butter, cornstarch and flour. preheat krum kake iron on both sides. iron is ready for baking when a few drops of water placed on the iron dance around. drop about a teaspoon of dough on the center of iron. cover quickly and turn the iron. bake until light brown on both sides. roll immediately on tube.
1 cream eggs, margarine, vanilla and splenda. add flours, baking soda, coconut, chocolate chips and nuts. drop by spoonfuls greased cookie sheets. bake at 375 degrees for 11 minutes.
preheat oven to 350 degrees f (175 degrees c). lightly grease and flour loaf pan.
in a large bowl combine flour, baking soda and cinnamon. set aside.
in a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
add banana mix to the flour mix. add the strawberries. mix with a spoon until combined. do not overmix.
pour the mix into the loaf pan and bake at 350 degrees f (175 degrees c) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned. note: blueberries or chocolate chips are great in place of the strawberries.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
2 1/4 teaspoons yeast, 1 (.25)
1 1/2 teaspoons granulated sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk
1 tablespoon milk
1/4 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup boiling water
8 -10 cups vegetable shortening
Recipe
1 heat water to 100-110°f, and dissolve the yeast and sugar. let mix sit for about 5 minutes, or until the solution forms a foamy layer on the top.
2 mix flour and salt in a large bowl using an electric mixer, add yeast mixture, milk, egg yolk and vanilla extract.
3 mix well for 30 seconds or until ingredients are just combined.
4 carefully roll the dough out to a 1/2-inch thickness on lightly floured surface. use a 3-inch, well floured biscuit cutter and cut circles from the dough.
5 use a well-floured lid from a plastic soda bottle to remove the insides.
6 place the donuts on lightly floured cookie sheets, cover with wrap, and let them rest in a warm spot for about an hour or until they have doubled in size.
7 while donuts are rising, heat vegetable shortening in a fyer to 375°f.
8 after donuts have risen, carefully place 2 or 3 at a time to the heated shortening.
9 fry for 1 1/2 - 2 minutes per side, and transfer them to a cooling rack.
10 let cool for a minute or two, glaze and enjoy!
11 to make the glaze: combine powdered sugar and boiling water, whisk until dissolved and smooth, add a pinch of salt to taste.
2 tablespoons warm water (110 degrees f/45 degrees c)
1/3 cup warm milk (110 degrees f/45 degrees c)
1/4 cup butter, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
1 egg
1 tablespoon water
Recipe
Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins
in a large saucepan, cover peeled and chopped squash with water. bring water to a boil and cook until tender, about 15 to 20 minutes. let cool and mash. reserve 1 cup for use in this recipe and freeze remainder for later use.
in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
in a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
deflate the dough and turn it out a lightly floured surface. divide into 6 equal pieces and roll each into a rope about 18 inches long. take 3 ropes, pinch ends together and then braid ropes together. pinch ends to seal. do the same with the other 3 ropes of dough. place braids on lightly greased baking sheets. cover and let rise for about 30 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
in a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. bake in preheated oven for 20 to 25 minutes. remove from baking sheets and let cool on a wire rack.
1 cup sausage, chopped in to slices (thick as you wish)
1 cup meat, chopped in to cubes (your choice)
2 onions, sliced
salt
pepper
red cayenne pepper (seasoning depends of you,how spice you like to be)
Recipe
1 mix all ingredients in big bowl -- add oil put in backing pan,put in to oven on 220 celsius,stir some water and bake until potatoes are tender and soft -- enjoy :).
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
5 (8 count) packages store bought croissant dough, raw (or)
2/3 teaspoon yeast, dry bakers
2/3 cup canned evaporated milk
2/3 cup water
1 1/2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour
2/3 lb feta cheese, mashed with a fork
1 egg, beaten
Recipe
1 *please note:.
2 if using packaged croissant dough, preheat oven to 350°f (180°c) and skip to step 2.
3 step 1: make the dough:.
4 combine the evaporated milk and water in a bowl. add sugar, yeast, salt, and oil and stir with a wooden spoon or hands until yeast dissolves.
5 stir in beaten egg, and add 4 cups of flour. knead in the bowl with hands, adding flour if needed, until the dough is smooth and does not stick to hands (about 4 minutes).
6 this is a fairly firm dough, however it will start to rise quickly. on a floured work surface, knead the dough to form into a long loaf shape.
7 cut into 5 equal parts. roll each piece of dough into a 12-inch diameter circle, using flour to keep the rolling pin from sticking.
8 cut the circles in quarters, and cut the quarters in half to make 8 triangles.
9 preheat oven to 350°f (180°c).
10 step 2: add filling:.
11 take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
12 place the cheese 1/2 inch in from the wide end of the croissant triangle.
13 roll the dough toward the narrow end over the cheese and pinch outer edges.
14 this will prevent the cheese from oozing out during baking.
15 place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
16 brush the tops of the croissants with beaten egg and bake at 350°f (180°c) for 15-20 minutes until nicely browned. if the tops darken too quickly, cover with foil.
17 please note: to increase the recipe, increase all ingredients equally.
18 if you prefer larger croissants, divide the dough into fewer pieces, roll out to larger circles (about 1/16th of an inch thick) and increase amount of filling per croissant.
19 alternative fillings: try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.
1 (6 ounce) can frozen lemonade concentrate, thawed
1/2 cup white sugar
Recipe
preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan.
combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. mix until smooth. pour the batter into the prepared pan.
bake at 350 degrees f (175 degrees c) for 1 hour. remove from oven and prick cake all over with a fork. immediately pour lemonade glaze over top of cake. let cake stand in pan until cool.
to make lemonade glaze: combine the thawed frozen lemonade and the white sugar. mix thoroughly and pour over still warm cake.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
1 lb gingerbread mix, krusteaz brand
3 cups flour
1/3 teaspoon pure stevia powder
1 teaspoon kosher salt
2 tablespoons cinnamon
1/4 ground ginger
1/2-3/4 cup hot water
1/4 cup butter, melted
Recipe
1 add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
2 combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
Servings: 6
1 orange bell pepper, seeded and chopped small
1 green bell pepper, seeded and chopped small
1 lb mushroom, cleaned and sliced
1/2 large onion, diced
3 garlic cloves, minced
2 tablespoons oil
3 cups spaghetti sauce
12 ounces rice noodles, cooked about 2/3 of the way, drained and cooled
1/2 cup swiss cheese, grated
1/2 cup colby cheese, grated
1/2 cup colby-monterey jack cheese, grated
1/4 cup parmesan cheese (or to taste)
1 bunch green onion, chopped
1 tablespoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground thyme
1 teaspoon marjoram
1 teaspoon salt
Recipe
1 in medium frying pan, heat oil.
2 put garlic and onions in pan, add a pinch or two of salt and cook on medium-low for approx 3 minutes (they should sweat, not saute), add peppers, mushrooms and spices and cook until liquid is largely gone and everything smells a little like bacon.
3 mix spaghetti sauce in to veggie mixture and sprinkle with parmesean cheese (just enough to make it a little stiff, skip this if you're using a thick sauce -- i don't, i used this one: http://www.recipezaar.com/rz.146171).
4 spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.
5 cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.
6 mix remaining sauce mixture with noodles in a seperate bowl for good coverage. dump in to pan and spread out to an even depth.
7 cover with another sprinkling of parmesan cheese and green onions.
8 mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.
9 sprinkle with remaining green onions.
10 slip in to a preheated 350 degree oven for 35 minutes.
in a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. add oil, egg yolks, water and lemon rind. beat with an electric mixer until smooth.
in a small bowl, beat egg whites and cream of tartar until peaks form. gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. turn batter into ungreased 10-inch tube pan.
bake at 350 degrees f (175 degrees c) for 60 minutes or until a toothpick inserted in the center comes out clean. invert cake and cool completely in pan. when cool, loosen edges and shake pan to remove cake.
to make filling: beat cream to stiff peaks. fold in lemon filling. chill until stiff.
to assemble cake: slice cake horizontally into 3 equal layers. fill layers with 1/3 cup of filling. spread remaining filling on top layer. decorate with lemon slices.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 4
3 cups rice krispies
1/2 cup whole wheat flour
1 tablespoon dried tarragon
1 teaspoon salt
1/2 cup egg white
4 boneless skinless chicken breasts, halved
2 tablespoons olive oil
2 shallots, chopped
3 cups blueberries (fresh or frozen)
1 cup chicken broth
1/2 cup mascarpone cheese
2 tablespoons tarragon (fresh chopped or dried)
Recipe
1 preheat oven to 350°f place a cooling rack on a baking sheet & spray with cooking oil.
2 in a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
3 on one plate, place dry chicken breast pieces. on another plate, combine flour with salt & dried tarragon. in a shallow dish, lightly whisk egg whites. on another plate, place crushed rice krispies.
4 dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. place on rack on baking sheet. bake for 15 - 20 minutes until cooked through.
5 for sauce:.
6 in a large skillet, heat oil. add shallots & saute 3 minutes. add chicken broth & blueberries. if using dried tarragon, add now. bring to a boil & simmer until thickened about 15 - 20 minutes. off heat, add mascarpone cheese & fresh tarragon, if using.
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
3 tablespoons beaten eggs
1/4 teaspoon vanilla extract
1/4 cup rice flour, plus
1 tablespoon rice flour
1/16 cup potato starch
1/16 cup arrowroot
1/8 cup tapioca starch
1/16 cup cornstarch
1/8 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
Recipe
1 preheat oven to 350°f.
2 in an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. add eggs and vanilla. mix well until blended.
3 with mixer on low speed, add flour, baking powder, and salt. mix just until blended. overmixing the dough will make it tough to squeeze through a pastry bag.
4 fill a pastry bag fitted with a large open star tip with the cookie dough. pipe cookies parchment-lined cookie sheet, spacing them 2 inches apart. if desired, place a cherry half in the center of each cookie before baking.
5 bake for 10 to 15 minutes, or until edges begin to brown.
6 using a metal spatula, lift cookies off cookie sheet and wire cooling racks. cool. store in an airtight container.
7 note: for pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. you can then dip the tips of the cookies into melted chocolate and let set on a wire rack.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 2/3 cups coconut
1 cup chocolate chips
1/2 cup milk chocolate chips
Recipe
1 cream the butter and sugars, add eggs one at a time, beating each one in,
2 add vanilla.
3 in another bowl lmix flour, baking powder and baking soda, and salt.
4 gradually add to creamed mixture. stir in coconut and chocolate chips. shape into 2 tablespoon size balls, place 2-3 inches apart on ungreased cookie sheet and bake at 350 for 12-18 minutes or until lightly browned. makes 32.
preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. drain pineapple and reserve the juice, set aside.
in a large bowl, mix flour, sugar, baking soda, cinnamon and salt. make a well in the center of flour mixture and add oil, eggs and vanilla. beat until combined. fold in carrots, coconut, walnuts and pineapple.
pour into a 10 inch bundt pan. bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until cake pulls away from pan. cool in pan 15 minutes, then turn out a wire rack and cool completely.
in a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. beat until smooth, then drizzle over cake.
Total Time: 2 hrs 15 mins
Preparation Time: 2 hrs
Cook Time: 15 mins
Ingredients
Servings: 8
2 lbs russet potatoes or 2 lbs yukon gold potatoes
7 hard-boiled eggs
1/2 cup kraft mayonnaise
2 teaspoons smoked paprika
1 1/2 teaspoons garlic salt
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons ground mustard
Recipe
1 cut potatoes into a 1/4 inch dice and put in a pot. cover with water, add a dash of salt and bring to a boil. boil for about 7 minutes or until soft, but not mush.
2 in the meantime, dice the eggs similarly and deposit in a large bowl. mix in mayo and spices and fold together. be careful not to break the whites up too much.
3 drain the cooked potatoes and submerge in a cold water bath until cool. drain well and fold in to the egg mixture.
4 chill for at least 2 hours, but overnight is better. chives are a great addition to this if you can get them fresh.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
2 (8 ounce) boxes cream cheese
1 (10 ounce) jar of armour dried beef (i find it in the grocery store where they sell canned tuna or other meats, the beef comes in two siz)
1/2 cup diced green onion
1 teaspoon accent seasoning salt
1 tablespoon lea & perrin's worcestershire sauce
1/2 cup finely crushed pecans or 1/2 cup butter flavored cracker
Recipe
1 lay the cream cheese out to get soft at room temperature.
2 wash and trim green onions, then dice them into small pieces.
3 remove dried beef form the jar and peel or trim the rind off the edges (unless you are using a food processor) and dice into small pieces.
4 using a food processor (or by hand in a mixing bowl) combined cream cheese, dried beef, green onions, accent seasoning and worcestershire sauce until thoroughly mixed.
5 spoon out into your hands and roll into a large ball or log.
6 next roll cheese mixture into the crushed pecans or cracker crumbs making sure to cover completely.
7 chill 1 hour and serve with your favorite crackers or vegetables.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
4 cups low-fat chicken broth
2 garlic cloves, diced
1/2 medium onion, diced
1 celery rib, diced
1 carrot, peeled and sliced
2 chicken breasts, diced
2 large potatoes, diced
2 limes, juice of
white , 1 splash
1 bunch fresh cilantro, roughly chopped
salt (to taste)
oil (enough to fry garlic)
Recipe
1 in a stock pot or large sauce pan, put in enough oil to fry up your garlic. turn heat on med-high and once oil is warmed up, toss in garlic bits. cook until they brown. don't let them burn.
2 add onion and cook until onion is transparent, stirring regularly so garlic doesn't burn. add broth and deglaze any stuck on garlic bits.
3 while bringing to a boil, add carrots, celery, chicken and potato. simmer until potato is soft.
4 add a small handful of cilantro, less than half of your total. add the juice of two limes and a splash of white (don't be shy). allow to simmer together for about 5 minutes.
5 turn off the heat and stir in the rest of the cilantro. let sit for 5-10 minutes so the cilantro can release all of its flavor.
in a small skillet, heat two tablespoons of olive oil. when oil is hot, saute the chopped onion. add turmeric and raisins. saute. add cooked rice and salt. mix well.
butter the outside of both chickens and sprinkle a little pepper on both. stuff the rice mixture into both chickens. place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 6
1/4 cup butter
1/4 cup rice flour
1 teaspoon garlic powder
2 teaspoons fresh coarse ground black pepper
1 teaspoon dry mustard
1 teaspoon paprika
2 1/2 cups milk
1 3/4 cups monterey jack cheese, divided
1 medium onion, quartered and sliced
3/4 cup button mushroom, halved and sliced
2 small jalapenos, halved, seeded and sliced
oil (for frying)
1 lb fresh green beans, cleaned and snapped
3/4 cup green onion, chopped
Recipe
1 melt 1/4 cup butter in med saucepan. work in 1/4 cup rice flour, seasonings and cook until lightly browned (or until it gets a little dry).
2 add 2 1/2 cup milk and stir until thickened. it should be thin enough to pour, if it is too thick, add more milk. leave heat on low. keep stirring occasionally so that it doesn't clump up.
3 in a cast iron pan, heat about 1/4 inch of oil. add mushrooms and fry for about 5 minutes, or until they are golden brown and you can smell mushroomy goodness.
4 remove mushrooms from fry pan and drain. leave the oil in the pan, we'll need that later. add drained mushrooms and about 3/4 cup cheese to your sauce and stir over low heat until fully incorporated.
5 add onions to the hot oil and fry for 4-5 minutes per batch. don't get too excited or you'll crowd the pan and they'll never cook right. remove to apparatus of your choice and allow to drain. repeat until all onions are done. repeat with jalapenos (they should be able to be done in one batch).
6 preheat your oven to 325°f.
7 while you're waiting for those onions and jalapenos to finish, get out your cleaned and prepped fresh green beans. arrange them in a 8x8 baking dish or other small casserole. pour about 1 cup of the cheese sauce over the green beans. add more if you like it really cheesy. mix it in the best you can, it won't be perfect.
8 on top of the green bean and sauce, scatter 1/2-1 cup of cheese. scatter drained onions and jalapenos and green onions. stick in oven and bake for approx 40 minutes. pull out and let rest for 15-20 minutes.
9 with the remaining cheese sauce, add whatever leftover cheese you might have and stash in the fridge for later. this is super good on veggies and noodles. i have long dark dreams about it sometimes.
