Krunchfudge

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 2 cups granulated sugar
• 2 cups mini marshmallows (allowed to dry out)
• 2 tablespoons sweet unsalted butter
• 1 cup nestle's chocolate chips
• 3/4 cup dark chocolate baking chocolate
• 1/4 cup milk chocolate baking chocolate
• 1 2/3 cups carnation evaporated milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons walnuts
• 1 tablespoon grape nuts

Recipe

• 1 put walnuts into mortar and crush well, not to a powder. add the grape nuts and crush to blend into the walnuts, again, not too fine. set aside.
• 2 line an 8"x 8" square baking pan with tin foil, shiny side up.
• 3 measure chocolate chips and put into a bowl.
• 4 measure baking chocolate and put into another bowl.
• 5 measure marshmallows and put into their own bowl.
• 6 combine sugar, milk and butter into a saucepan. bring to a rolling boil over medium heat. stir frequently.
• 7 keep stirring boiling mixture for 4 minutes.
• 8 remove from heat and immediately stir in the marshmallows, followed by all the chocolate.
• 9 stir everything until chocolate is melted and marshmallow is combined. marshmallow does not have to be completely melted.
• 10 add the extracts and stir.
• 11 pour in the 'nut' mixture and stir quickly.
• 12 pour into prepared pan, level out and chill 2 hours to set.
• 13 cut into squares and enjoy!

Fruit And Cream Pie I

Ingredients

• Servings: 1


• 1 (8 ounce) container frozen whipped topping, thawed


• 1 (8 ounce) package cream cheese, softened


• 3/4 cup confectioners' sugar


• 4 cups fresh strawberries, sliced


• 1 (9 inch) pie crust, baked

Recipe

• combine the cream cheese and sugar. stir in the strawberries and whipped topping.


• pour filling into pie shell. chill for several hours. serve.

Krunchy Kiss Cookies

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

Ingredients

• 36 hershey chocolate kisses
• 1/2 cup light corn syrup
• 1/4 cup packed light brown sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups crisp rice cereal
• 1 cup slightly crushed corn flakes

Recipe

• 1 remove wrappers from hershey kiss chocolates.
• 2 stir together corn syrup and brown sugar in medium saucepan.
• 3 cook over medium heat, stirring constantly, until mixture comes to a full boil.
• 4 remove from heat; stir in peanut butter and vanilla.
• 5 add cereals until well coated.
• 6 drop by teaspoonfuls ungreased cookie sheet.
• 7 loosely shape into balls; gently press kiss chocolates in center of each ball, shaping ball gently into cookie.

Kryptonite

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 60 ml vanilla
• 30 ml green apple schnapps
• cranberry juice
• ice
• 2 cherries, skewered on toothpick

Recipe

• 1 put a scoop of ice in a shaker and add & schnapps.
• 2 shake & strain into glass.
• 3 pour cranberry juice carefully down the inside edge of the glass, so that it settles.
• 4 garnish with cherries.

Krumkake

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.

Kriston Burgers

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

Ingredients

• Servings: 8
• 1 lb lean ground beef
• 1/4 cup progresso breadcrumbs
• 1 egg
• 1 teaspoon meat seasoning salt

Recipe

• 1 place ground beef, egg, bread crumbs, and seasoning salt in a bowl.
• 2 mix with hands until all ingredients are mixed together.
• 3 roll mixture into 8 golf-ball sized balls and place on a sheet of waxed paper.
• 4 place another sheet of wax paper ontop of meat balls.
• 5 press, with palms of hands, firmly on balls until they resemble hamburger patties.
• 6 take off top piece of wax paper and sprinkle patties with more seasoning salt.
• 7 grill burgers on pre-heated bbq until internal temperature reaches 155 degrees for medium-well burgers.

Krumkaker ( Rolled Wafer)

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

Ingredients

• Servings: 8
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 cup cream
• 1 1/2 cups flour, sifted
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Recipe

• 1 mix all the ingredients together throughly to make a thin batter.
• 2 preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
• 3 open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
• 4 spoon 1 tablespoon batter center of hot iron; close iron.
• 5 bake about 1 minute on each side until cookie is lightly browned.
• 6 insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
• 7 cool on rack.
• 8 cookies become crisp as they cool.
• 9 repeat with remaining batter.
• 10 if batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
• 11 store baked cookies in airtight containers.
• 12 if desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.

Lemon Gold Cake

Ingredients

• Servings: 9


• 2 1/2 cups sifted cake flour


• 2 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup butter


• 1 tablespoon lemon zest


• 1 3/4 cups white sugar


• 6 egg yolks


• 1 1/8 cups milk

Recipe

• 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.


• bake for 25 to 30 minutes. cool on wire racks.

flan iii

Ingredients

• Servings: 6
• 4 eggs
• 5 egg yolks
• 1 cup white sugar
• 3 cups heavy cream
• 1 cup half-and-half cream
• 1 vanilla bean, split and scraped
• 1 orange peel
• 1/2 fluid ounce orange liqueur

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.

Ksl Lower-fat Funeral Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 lbs hash browns, southern-style diced, frozen
• 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
• 5 ounces nonfat milk
• 1 cup light sour cream
• 1 cup sharp cheddar cheese, finely grated
• 1/4 cup onion, finely diced (optional)
• salt and pepper
• 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.

Kuchen Borracho (chilean Drunken Apple Cake)

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.

Kropbrood - Graham Bread

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 1 cake yeast
• 1 cup water, lukewarm
• 1 cup milk
• 1 cup nuts, chopped
• 1/4 cup brown sugar
• 2 tablespoons molasses
• 2 tablespoons butter
• 1 teaspoon salt
• 4 cups graham flour or 4 cups whole wheat flour
• 7 cups all-purpose flour (amount is approximate)

Recipe

• 1 soften yeast in lukewarm water.
• 2 add milk, nuts, sugar, molsses, butter, salt and graham or whole wheat flour.
• 3 beat well and add enough white flour to knead until dough is smooth and no longer sticky.
• 4 cover and let rise until doubled.
• 5 punch down and shape into loaves; place in greased bread pans and let rise again until doubled in bulk.
• 6 while dough is raising, preheat oven to 375°f.
• 7 bake loaves for 20 minutes, reduce heat to 350f and continue baking for 40 minutes longer.
• 8 turn out cooling racks.

Kristie's Delicious Crab Cakes!!

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 lb fresh lump crabmeat
• 2 1/2 cups soft breadcrumbs (ritz crackers, crushed or pulsed in the blender)
• 1 egg, beaten
• 3/4 cup mayonnaise
• 1/3 cup chopped finely red bell pepper
• 1/3 cup chopped finely yellow bell pepper
• 1/3 cup chopped finely orange bell pepper
• 1/3 cup chopped green onion
• 1 tablespoon seafood seasoning ( or old bay)
• 1 -2 tablespoon minced fresh parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon worcestershire sauce
• 2 teaspoons yellow mustard
• 1/4 teaspoon black pepper
• 1 dash hot pepper sauce
• lemon zest

Recipe

• 1 directions.
• 2 preheat oven 350.
• 3 combine all ingredients in a bowl, hand mix,. refridgerate for 30 minutes
• 4 in a muffin tin or cookie sheet, spray with pam, scoop crab mixture with 1/4 measuring cup, makes
• 5 12 crab cakes.
• 6 bake 20 minutes
• 7 broil for 5-8 minutes or until golden brown.
• 8 serve with lemon slices, and tarter sauce. (optional).
• 9 serve with field green salad.

Fluffy French Toast

Ingredients

• Servings: 12
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• heat a lightly oiled griddle or frying pan over medium heat.
• soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.

thirty day friendship cake

Ingredients

• Servings: 2


• 2 cups friendship fruit starter


• 1 (15 ounce) can sliced peaches with juice


• 2 1/2 cups white sugar


• 1 (15 ounce) can pineapple chunks with juice


• 1/2 cup white sugar


• 2 (10 ounce) jars maraschino cherries


• 2 1/2 cups white sugar


• 2 (18.25 ounce) packages yellow cake mix


• 2 (3.4 ounce) packages instant vanilla pudding mix


• 1 1/3 cups vegetable oil


• 8 eggs


• 2 cups golden raisins


• 2 cups chopped walnuts


• 2 cups flaked coconut

Recipe

Cook Time: 1 hr


Ready Time: 2 hrs



• 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.

Kritiko Boureki - Cretan Boureki!

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.
• 4 serve warm with a salad and fresh bread!

Kroger Traditional

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, slightly beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) deep dish pie shells

Recipe

• 1 preheat oven to 425°f.
• 2 combine filling ingredients in a large bowl, mixing well.
• 3 pour into pie crust.
• 4 bake 15 minutes at 425°.
• 5 reduce oven temperature to 350° and continue baking 35-40 minutes until a knife inserted in the center comes out clean.
• 6 cool pie before cutting. refrigerate any leftovers.
• 7 *you can substitute 1 (12 oz.) can evaporated milk plus 3/4 cup granulated sugar for the sweetened condensed milk.

Kubaneh

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.

graham griddle cakes

Ingredients

• Servings: 12


• 3/4 cup all-purpose flour


• 3/4 cup graham cracker crumbs


• 2 tablespoons brown sugar


• 2 teaspoons baking powder


• 1/4 teaspoon salt


• 1/2 cup chopped pecans


• 1 cup milk


• 2 tablespoons butter, melted


• 1 egg

Recipe

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.

Krumkake

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!

Krustenbraten In Bier (lamb Roast With Crackling Rind In )

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.

almost no fat banana bread

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 1 cup banana, mashed
• 1/4 cup applesauce

Recipe

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.

Kroks Seasoned Cottage Cheese

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4-5
• 1 (16 ounce) carton small curd cottage cheese (4% milkfat preferred)
• 1/8 teaspoon accent seasoning
• 1/8 teaspoon lawrys seasoning salt
• 1/8 teaspoon poultry seasoning
• grated onion

Kryssy's Special Mahi-mahi

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.

Krum Kake

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.

Kristine's Splenda Chocolate Chip -coconut Cookies

Total Time: 11 mins Cook Time: 11 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 2 cups splenda sugar substitute
• 2 large eggs
• 1 cup flaked coconut
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup margarine
• 1 cup walnuts
• 1 teaspoon vanilla

Recipe

• 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.

Kuchen

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• 1/2 cup sugar
• 1 1/2 cups sweet cream
• 3 eggs
• 3 teaspoons baking powder
• 4 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 7 eggs, 1 for each
• 3 1/2 cups cream, 1/2 cup for each
• 1 3/4 cups sugar, 1/4 cup for each

Recipe

• 1 mix the ingredients for the crust,well;divide into 7 balls.
• 2 roll out each and put into pie tins.
• 3 arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
• 4 sprinkle sugar on the fruit.
• 5 mix together filling ingredients and pour on the fruit.
• 6 (i like more filling so i make enough for 8 kuchen).
• 7 sprinkle with cinnamon.
• 8 bake 375º till filling is set.
• 9 about 33 minutes (if you stick a table knife in filling and it comes out clean it s done.).

Kritharaki Kalives

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

Ingredients

• Servings: 4
• 500 ml water
• 250 ml greek local (or some dry rose )
• 500 g tomatoes, in cubes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oregano
• 4 tablespoons
• 3 tablespoons olive oil
• 200 g black olives, pitted
• 500 g pasta, kritharaki kind (or any small sized pasta)
• 150 g kefalotiri, cheese in small cubes (or parmigiano)

Recipe

• 1 heat the water, the , the tomatoes in a large pot.
• 2 add salt, pepper, oregano, , oil and chopped olives.
• 3 when all is boiling add the kritharáki.
• 4 continue to cook until soft, if it is necessary add some water and a little bit of .
• 5 just before serving add the cubes of cheese and serve when the cheese is semi fused.

Krispies Scotchies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 6 cups crisp rice cereal
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup crunchy peanut butter
• 6 ounces milk chocolate chips
• 6 ounces butterscotch chips

Recipe

• 1 place cereal in large bowl.
• 2 mix sugar and corn syrup in saucepan; bring to a boil.
• 3 cook, stirring frequently, until sugar is melted; remove from heat.
• 4 add peanut butter; blend thoroughly.
• 5 pour over cereal; mix well.
• 6 pour into greased 9x13-inch baking pan and spread evenly.
• 7 melt chips in saucepan; mix well.
• 8 spread on top.
• 9 chill and then cut into squares.

Krokan Ice Cream

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 3 ounces almonds, skinned
• 5 ounces sugar
• vanilla ice cream

Recipe

• 1 lightly grease a piece of kitchen foil (or parchment paper) placed on a baking tray.
• 2 mix the butter, almonds and sugar in a heavy frying pan.
• 3 place over a moderate heat and stir all the time, taking care that it doesn't burn.
• 4 when it's a good golden color, pour the mixture the greased kitchen foil and allow to cool completely.
• 5 place in plastic bag and lightly crush into small pieces with a rolling pin.
• 6 soften the ice cream and then stir in the crushed krokan until thoroughly mixed.
• 7 place the ice cream mixture back in the freezer until it is frozen again.

Krumkake

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

Ingredients

• Servings: 50
• 2 eggs
• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon cardamom
• 1 1/2 cups flour
• 1 cup milk

Recipe

• 1 beat eggs well.
• 2 add sugar, butter, and cardamom to the eggs. beat.
• 3 add flour and milk, alternately, and beat until smooth.
• 4 follow directions for the krumkake iron on how to cook them.

Whole Wheat Banana Strawberry Loaf

Ingredients

• Servings: 1


• 2 cups whole wheat flour


• 1 teaspoon baking soda


• 2 eggs


• 5/8 cup vegetable oil, divided


• 1 1/2 cups white sugar


• 3 bananas, mashed


• 1 cup chopped strawberries


• 1 pinch ground cinnamon

Recipe

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


Ready Time: 1 hr 30 mins



• 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.

Kropsu

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

Ingredients

• 1/2 cup sugar
• 4 eggs
• 3/4 cup flour
• 1 cup milk
• 1/2 cup butter

Recipe

• 1 melt butter in microwave and pour in greased 9 x 13 pan.
• 2 combine other ingredients & beat well.
• 3 poor into pan, stirring into melted butter with fork.
• 4 bake @ 400 for 30 minutes.
• 5 sprinkle the top with powdered sugar.

Krispy Kreme Copycat

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.

Kristi's Sugared Pecans

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

Ingredients

• 4 cups pecan halves
• 1/2 cup butter
• 2 extra large egg whites, at room temperature
• 1 cup sugar
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 250 degrees f. bake pecans on cookie sheet for 30 minutes. remove pecans from pan, and put butter on cookie sheet.
• 2 increase the oven temperature to 300 degrees f. melt butter on cookie sheet in oven.
• 3 beat egg whites until they form soft peaks. slowly add sugar and salt, while continuing to beat. beat until egg whites thicken. fold in pecans.
• 4 spread mixture evenly on the cookie sheet with butter. bake in 300 degree f oven for 45 minutes, stirring every 15 minutes.
• 5 cool pecans. serve. store in airtight container.

Krispy Kreme Doughnuts Copycat

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

Ingredients

• 2 (1/4 ounce) packages yeast
• 1/4 cup water (105-115)
• 1 1/2 cups lukewarm milk (scalded, then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• canola oil
• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4 -6 tablespoons hot water
• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4 -6 tablespoons hot water
• 4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

Recipe

• 1 dissolve yeast in warm water in 2 1/2-quart bowl.
• 2 add milk, sugar, salt, eggs, shortening and 2 cups flour.
• 3 beat on low for 30 seconds, scraping bowl constantly.
• 4 beat on medium speed for 2 minutes, scraping bowl occasionally.
• 5 stir in remaining flour until smooth.
• 6 cover and let rise until double, 50-60 minutes.
• 7 (dough is ready when indentation remains when touched.) turn dough floured surface; roll around lightly to coat with flour.
• 8 gently roll dough 1/2-inch thick with floured rolling pin.
• 9 cut with floured doughnut cutter.
• 10 cover and let rise until double, 30-40 minutes.
• 11 heat vegetable oil in deep fryer to 350°.
• 12 slide doughnuts into hot oil with wide spatula.
• 13 turn doughnuts as they rise to the surface.
• 14 fry until golden brown, about 1 minute on each side.
• 15 remove carefully from oil (do not prick surface); drain.
• 16 dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• 17 dip in sprinkles or other toppings after chocolate if desired.
• 18 creamy glaze: heat butter until melted.
• 19 remove from heat.
• 20 stir in powdered sugar and vanilla until smooth.
• 21 stir in water, 1 tablespoon at a time, until desired consistency.
• 22 chocolate frosting: heat butter and chocolate over low heat until chocolate is melted. remove from heat.
• 23 stir in powdered sugar and vanilla until smooth.
• 24 stir in water 1 tablespoon at a time, until desired consistency.

Kristin's Mexican

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

Ingredients

• Servings: 6
• 1 lb ground round
• 10 ounces cream of mushroom soup
• 10 ounces cream of chicken soup
• 12 ounces salsa (pace picante chunky is good)
• 6 corn tortillas
• 1/2 lb grated cheddar cheese
• 6 ounces sliced olives, drained

Recipe

• 1 brown and drain beef.
• 2 throw everything together and heat until hot and bubbly.
• 3 350 degrees 35 minutes.

Krystal's Spinach Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 2 packages spinach, chopped
• 1/2 onion, chopped
• 1 cup fresh mushrooms, sliced (or canned)
• 1 cup chopped green chili
• 2 packages tortillas
• 1 cup cheddar cheese
• 8 slices bacon
• white sauce (optional)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/2 teaspoon garlic powder

Recipe

• 1 chop onion and saute this with your spinach, mushrooms, green chili's.
• 2 while this is being done, fry your bacon.
• 3 then add bacon to your sauted mixture.
• 4 now start preparing your tortilla's by adding first your cheese, followed by a couple spoonfuls of your sauted mixture.
• 5 when done with rolling tortilla's, it is now time to make your white sauce topping.
• 6 take a small sauce pan add your butter.
• 7 then add your flour, stir until all lumps are gone.
• 8 now add your milk.
• 9 stir until thick consistency.
• 10 pour and cover enchiladas.
• 11 top with cheddar cheese.
• 12 bake about 35 minutes.
• 13 longer depending on oven.
• 14 this is a great dish.
• 15 it is perfect for vegetarians, just exclude the bacon.
• 16 enjoy!

Ktipiti (feta & Hot Pepper Dip)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup feta cheese, crumbled
• 1/4 cup giardinera bell pepper, finely chopped
• 1/2 tablespoon oregano
• water (or some juice from the giardinera)

Recipe

• 1 just mix all of this together. use the water sparingly, just enough to get the right consistency for spreading. mind you, this is spicy.

Krupnik (polish Vegetable Barley Soup)

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

Ingredients

• Servings: 7
• 1/4 ounce dried mushroom (preferably porcini)
• 2 cups boiling water
• 1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
• 1 stalk celery, finely chopped
• 1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
• 1/4 lb fresh string bean, trimmed, washed
• 1 small turnip, finely chopped
• 1/4 cup fresh peas
• 8 cups chicken stock
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup pearl barley
• 3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream
• 2 tablespoons fresh dill, finely cut

Recipe

• 1 soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• 2 drain the mushrooms (reserving water), and chop them coarsely.
• 3 in a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• 4 add the stock and bring to a boil over high heat.
• 5 reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• 6 strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• 7 melt the butter over medium heat.
• 8 add the barley, and stir for 1-2 minutes (do not let barley brown).
• 9 add the barley and butter to the stock and bring to a boil over high heat.
• 10 reduce to low heat and simmer, partially covered for 10 minutes.
• 11 add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• 12 return chicken and vegetables to the soup.
• 13 add water if needed, to thin the soup.
• 14 season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• 15 garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

squash braid

Ingredients

• Servings: 2


• 1 butternut squash- peeled, seeded and cubed


• 1 (.25 ounce) package active dry yeast


• 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.

Krompiraca-serbian Lunch... :)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 kg potato, chopped in to slices
• 1 cup smoked bacon, cut to cubes
• 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 :).
• 2 and don't forget make some fine salad -- .

Complete Pancake Mix

Ingredients

• Servings: 8


• 6 cups all-purpose flour


• 2 tablespoons baking powder


• 1 tablespoon salt


• 1 cup dry milk powder


• 1 cup shortening

Recipe

Preparation Time: 5 mins
Ready Time: 5 mins



• in a large bowl, mix together flour, baking powder, salt and dry milk. cut in shortening until mixture resembles coarse cornmeal.

Krouasan Me Feta - Greek - Feta Croissants

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.

Kuah Titchrah (aceh Piquant Spicy Liquid Fish 'curry' Dish)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 250 g fish, descaled gutted and cleaned
• 1 lemon, juice of, squeezed
• salt
• 2 tablespoons oil (for frying)
• 20 red chilies
• 1 tablespoon fresh turmeric
• 1 teaspoon fresh ginger
• 1/2 tablespoon coriander seed
• 1/2 garlic clove
• 5 teaspoons tamarind pulp
• 3 shallots
• 1 pandan leaf, ripped
• 1 shallot, chopped
• 1 1/2 cups water

Recipe

• 1 fish: clean the fish, cut it into dessert spoon sized chunks/steaks, and add juice of one lemon and sprinkle with a teaspoon of salt.
• 2 paste: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots.
• 3 wok: heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant.
• 4 fry paste: add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing).
• 5 cook: add the fish and the water, and slow boil til reduced/cooked. add salt if needed. serve with boiled rice.

Lemonade Cake Iii

Ingredients

• Servings: 1


• 1 (18.25 ounce) package lemon cake mix


• 1 (3 ounce) package instant lemon pudding mix


• 4 eggs


• 3/4 cup vegetable oil


• 3/4 cup water


• 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.

Krusteaz Gingerbread Adaptation For Houses Or Cookies With Stevi

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.

Kristi's Gluten-free Spaghetti & Veggie Bake

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.
• 11 cool 10 minutes and cut.

Lemon Chiffon Cake

Ingredients

• Servings: 1
• 1 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 3/4 cup water
• 1 tablespoon lemon zest
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup white sugar
• 1 cup heavy whipping cream
• 2 1/2 cups lemon pie filling
• 8 slices lemon

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c).
• 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.

Krispy Chicken With Blueberry Sauce

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.
• 7 serve chicken with sauce.

Kristi's Italian Bakery Butter Cookies (now Gluten Free!!)

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.

Kristin's Mom's Jumbo Chocolate Chip Cookies From Kristin Arnold

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.

Krispymallow Treats

mom's pineapple-carrot cake

Ingredients

• Servings: 1


• 1 (8 ounce) can crushed pineapple with juice


• 3 cups all-purpose flour


• 2 3/4 cups white sugar


• 1 tablespoon baking soda


• 2 1/2 teaspoons ground cinnamon


• 1 teaspoon salt


• 1 1/2 cups vegetable oil


• 4 eggs, beaten


• 1 tablespoon vanilla extract


• 1 1/2 cups shredded carrots


• 1 1/4 cups flaked coconut


• 1 cup chopped walnuts


• 1 cup confectioners' sugar

Recipe

• 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.

Kristin's Vegan Chili With Cashews

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

Ingredients

• 2 tablespoons olive oil
• 4 medium onions, chopped
• 2 large red peppers, chopped
• 2 stalks celery, chopped
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 16 ounces chopped tomatoes
• 2 tablespoons red vinegar
• 1 bay leaf
• 1 1/2 cups cashews
• 1 (12 ounce) package firm tofu
• 15 ounces black beans
• 15 ounces kidney beans

Recipe

• 1 in large pot, heat olive oil. add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
• 2 stir in garlic, basil, oregano, chili powder, cumin, black pepper.
• 3 add tomatoes (in juice), vinegar, and bay leaf. reduce heat to low and continue cooking 2-3 minute.
• 4 stir in cashews, cook over low heat 16-17 minutes.
• 5 saute tofu with remaining onions and garlic. then add to pot with beans and cook another 25 minutes, stirring frequently.
• 6 chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
• 7 top with remaining cashews once served in bowls.

Kristi's Deviled Egg Potato Salad

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.

Kritharaki Me Rize (greek Orzo And Rice Pilaf)

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

Ingredients

• Servings: 2
• 1/2 cup orzo
• 3 tablespoons butter
• 2/3 cup rice, rinsed and drained
• 3 cups vegetable stock or 3 cups water
• grated kefalotiri cheese (optional)

Recipe

• 1 saute orzo in butter in a medium saucepan, until lightly brown.
• 2 add rice, stir to coat with the butter. add stock.
• 3 bring to boil. reduce heat to simmer, cover and cook for 25 minutes.
• 4 serve on a platter with grated kefalotiri cheese if desired.

Krissy's Famous Dried Beef Cheese Ball Or Log

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.
• 8 cooking time is chill time.

Kristi's Gluten Free Cilantro Chicken Soup

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.

Raisin Rice Stuffed Chicken

Ingredients

• Servings: 7


• 2 tablespoons olive oil


• 2 (2 to 3 pound) whole chickens


• 3 cups cooked white rice


• 1 cup raisins


• 1 onion, chopped


• 1 tablespoon ground turmeric


• salt to taste


• ground black pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).


• 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).

Kristin's Sour Cream Bundt Cake

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

Ingredients

• Servings: 16
• 1 (18 ounce) box yellow cake mix
• 1 (3 ounce) box instant chocolate pudding mix
• 1 cup sour cream
• 4 eggs
• 3/4 cup oil
• 3/4 cup water

Recipe

• 1 preheat to 350.
• 2 grease bundt pan.
• 3 mix all ingredients in a large bowl until well combined.
• 4 pour into pan and bake 45 minutes.
• 5 cool for 1/2 hour before removing from pan.

Kristi's Gluten Free Green Bean Casserole

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.