Latin Crock-pot Chicken

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 lbs whole chickens
• salt & pepper
• 1 teaspoon granulated sugar
• 1 onion, peeled & chopped
• 1 (8 ounce) can chopped tomatoes
• 1 medium orange, peeled, seeded, and chopped
• 1/2 cup water
• 1 chicken bouillon cube, crumbled
• 3 tablespoons currants or 3 tablespoons raspberry jelly
• 1/4 cup sweet

Recipe

• 1 place chicken in crockpot and sprinkle with slat, pepper and sugar.
• 2 add onions, tomatoes, orange pieces.
• 3 add water and bouillon.
• 4 cover and cook on low 5 to 7 hours.
• 5 remove chicken to serving dish.
• 6 turn pot contents into a skillet over high heat.
• 7 stir in the jelly and the and cook, stirring until the sauce boils.
• 8 simmer and stir until sauce boils.

Ambrosia Salad Ii

Ingredients

• Servings: 12


• 1 (11 ounce) can mandarin oranges


• 1 (8 ounce) can crushed pineapple, drained


• 3 bananas, sliced


• 2 cups flaked coconut


• 2 cups miniature marshmallows


• 1 cup pecan pieces


• 1 (16 ounce) container frozen whipped topping, thawed


• 1 cup maraschino cherries

Recipe

Preparation Time: 15 mins
Cook Time: 1 hr


Ready Time: 1 hr 15 mins



• in a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. fold in whipped topping. garnish with maraschino cherries. chill for 1 hour or overnight.

Latin Grilled Halibut With Green Sauce

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

Ingredients

• Servings: 6
• 2 1/2 lbs halibut steaks (about 2-1/2 pounds) or 2 1/2 lbs sea bass, about 3/4 inch thick (6 small)
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 teaspoon seasoning salt
• 1 (16 ounce) jar green chili salsa (salsa verde, 2 cups)
• 1 ripe avocado, chopped
• 2 tablespoons chopped ripe olives
• sour cream, if desired
• fresh cilantro leaves, if desired

Recipe

• 1 heat coals or gas grill for direct heat. brush fish lightly with oil; sprinkle with seasoned salt.
• 2 grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
• 3 mix salsa, avocado and olives. serve over fish. garnish with sour cream and cilantro.

Latholemono

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup good quality olive oil
• 1/4 cup lemon juice, freshly squeezed
• 2 teaspoons fresh oregano, minced
• salt
• pepper

Recipe

• 1 combine the olive oil, lemon juice and oregano in a small glass bowl and season to taste with salt and pepper.
• 2 stir well again, just before serving or using.

Latoya Jackson's Creamy Apple Dessert

Latin Chicken Wraps

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

Ingredients

• Servings: 4
• 1 1/3 lbs ground chicken breast
• 1 jalapeno pepper, seeded and minced
• 1/4 cup cilantro leaf, chopped
• 2 garlic cloves, finely chopped
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1 cup shredded monterey jack cheese or 1 cup cheddar cheese
• salt and pepper
• 2 tablespoons extra virgin olive oil, divided
• 1/4 cup extra virgin olive oil, divided
• 2 limes, juice and zest of
• 1 teaspoon dijon mustard
• 1 (15 ounce) can black beans, drained, thoroughly rinsed, then thoroughly dried spread out on a kitchen towel to absorb the water
• 3 ripe plum tomatoes, lightly seeded and roughly chopped
• 1/2 small red onion, chopped
• 1/4 head iceberg lettuce, thinly shredded
• 2 ripe avocados, skin and pit removed, flesh chopped into large bite-size pieces
• 4 large whole wheat tortillas
• corn tortilla chips, to serve alongside any color you like

Recipe

• 1 in a bowl, combine the ground chicken, jalapeño, cilantro, garlic, cumin, chili powder, shredded cheese and some salt and pepper. with the side of your hand, score the meat with an x, separating the mixture into four equal portions. form four oval, 1-inch thick patties.
• 2 pre-heat a large nonstick skillet over medium-high heat with two turns of the pan of evoo, about 2 tablespoons. transfer the patties to the hot skillet and cook on each side for about 6-7 minutes, or until cooked through.
• 3 while the chicken is cooking, get the rest of the filling for the wraps together. in the bottom of a bowl, combine the zest and juice of the limes and the mustard, then add some salt and pepper and whisk in 1/4 cup of the evoo. add the black beans, tomatoes, red onion and lettuce. toss to coat in the dressing, then add the avocados and gently toss to combine, trying not the smoosh up the avocados too much.
• 4 warm the flour tortillas either wrapped in foil in a low oven (about 300°f) or in the microwave wrapped in a damp towel for 30-second intervals until warm.
• 5 lay out the four warmed tortillas, place the chicken patties on the bottom half of each tortilla, top with some of the avocado black bean salad and then wrap and roll the tortilla over the filling. serve up the wraps with some tortilla chips on the side along with any remaining veggie filling.

bananas foster ii

Ingredients

• Servings: 4
• 1/4 cup butter
• 2/3 cup dark brown sugar
• 3 1/2 tablespoons
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts
• 1 pint vanilla ice cream

Recipe

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


• in a large, deep skillet over medium heat, melt butter. stir in sugar, , vanilla and cinnamon. when mixture begins to bubble, place bananas and walnuts in pan. cook until bananas are hot, 1 to 2 minutes. serve at once over vanilla ice cream.

boston baked beans

Ingredients

• Servings: 6
• 2 cups navy beans
• 1/2 pound bacon
• 1 onion, finely diced
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup ketchup
• 1 tablespoon worcestershire sauce
• 1/4 cup brown sugar

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 5 hrs


• soak beans overnight in cold water. simmer the beans in the same water until tender, approximately 1 to 2 hours. drain and reserve the liquid.
• preheat oven to 325 degrees f (165 degrees c).
• arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• in a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce and brown sugar. bring the mixture to a boil and pour over beans. pour in just enough of the reserved bean water to cover the beans. cover the dish with a lid or aluminum foil.
• bake for 3 to 4 hours in the preheated oven, until beans are tender. remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

slow cooker root vegetable tagine

Ingredients

• Servings: 8


• 1 pound parsnips, peeled and diced


• 1 pound turnips, peeled and diced


• 2 medium onions, chopped


• 1 pound carrots, peeled and diced


• 6 dried apricots, chopped


• 4 pitted prunes, chopped


• 1 teaspoon ground turmeric


• 1 teaspoon ground cumin


• 1/2 teaspoon ground ginger


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cayenne pepper


• 1 tablespoon dried parsley


• 1 tablespoon dried cilantro


• 1 (14 ounce) can vegetable broth

Recipe

Preparation Time: 50 mins
Cook Time: 9 hrs


Ready Time: 9 hrs 50 mins



• in a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. pour in the vegetable broth.


• cover, and cook 9 hours on low.

Latte Rice Krispies Treats

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

Ingredients

• Servings: 26
• 3 tablespoons butter
• 1 tablespoon instant coffee
• 1/2 teaspoon vanilla
• 1 (10 ounce) package marshmallows
• 6 cups crisp rice cereal
• 1/4 cup white chocolate chips or 1/4 cup candy coating, melted

Recipe

• 1 melt butter in large saucepan on low heat.
• 2 add instant coffee and vanilla, stir well.
• 3 add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• 4 remove from heat.
• 5 add cereal; mix well.
• 6 press firmly into greased 13x9-inch pan.
• 7 cool completely.
• 8 cut into approximately 26 1x4.5-inch bars.
• 9 melt white chocolate chips and drizzle over bars. allow to chocolate to cool and harden.

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.

jesse's ginger salad dressing

Ingredients

• Servings: 2


• 1 carrot, peeled and chopped


• 1 cup mayonnaise


• 2 tablespoons ground ginger


• 2 tablespoons soy sauce


• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins
Ready Time: 10 mins



• combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. blend until smooth.

Latkes With Chutzpah

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

Ingredients

• Servings: 4
• 2 large eggs
• 1 egg yolk
• 2 small onions, grated
• 1/4 cup parsley, minced fine
• 2 tablespoons flour
• 1/4 teaspoon baking powder
• 4 medium potatoes, shredded
• 1/3 cup chicken fat
• salt and pepper

Recipe

• 1 beat the eggs and additional yolk.
• 2 to the beaten eggs, add remaining ingredients, except chicken fat.
• 3 shred the potatoes, just before adding them; it will look very peculiar.
• 4 season well.
• 5 heat the fat in a large heavy skillet over medium-high heat (or use an electric frying pan set at 400 degrees).
• 6 using a large spoon, drop the potato mixture into the hot fat, creating mounds approximately 3 inches in diameter; flatten with the "turner" occasionally, press the latke into the fat so that it will brown evenly.
• 7 turn carefully when the underside is brown and crusty; brown the second side.
• 8 remove from the pan and drain on paper towels.
• 9 keep warm in a 350 deg. oven, in a single layer, for no more than 20 minutes.
• 10 serve piping hot with applesauce.

Latin Lamb With Fruit

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

Ingredients

• Servings: 6
• 6 lamb loin chops (1 1/2-inch-thick)
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 cup dried apricot, halved
• 3/4 cup golden raisin
• 1/2 cup slivered almonds
• 3 cups orange juice
• 1 teaspoon grated orange zest
• 1 tablespoon grated fresh gingerroot
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground allspice
• avocado (to garnish)

Recipe

• 1 in a large heavy skillet, melt butter with olive oil over medium-high heat and quickly brown chops on both sides.
• 2 remove chops to a deep casserole dish with a lid, mix together all other ingredients and add to casserole dish.
• 3 cover and bake at 350 degrees oven for 45 minutes, until lamb is tender.
• 4 dish may be uncovered for the last 10 to 15 minutes.
• 5 serve chops with hot cooked rice, sliced avocado, and the fruited pan juices.

Latin Spice Mix

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

Ingredients

• 1/4 cup cumin seed
• 3 tablespoons whole black peppercorns
• 1 tablespoon coriander seed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt

Recipe

• 1 combine cumin seeds, peppercorns and coriander seeds in heavy med. skillet.
• 2 stir over med. heat until fragrant and toasted, about 8 minutes.
• 3 cool slightly.
• 4 finely grind toasted spices in blender.
• 5 transfer to small bowl.
• 6 mix in sugar and salt.

Last Minute Cranberry-apple Relish

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 2 cups dried cranberries
• 1 cup golden raisin
• 1 piece fresh ginger, 1 - 1 ' 1/2 inches
• 2 medium tart apples (granny smith or winesap)
• 1 lemon
• 2 tablespoons honey
• 2 tablespoons vinegar

Recipe

• 1 soak cranberries and raisins in warm water for 20 minutes. drain.
• 2 core and chop (but do not peel) the apples about 3/8" pieces.
• 3 grate lemon peel and juice lemon.
• 4 add apples, grated lemon and lemon juice to cranberries and raisins.
• 5 grate the ginger and add.
• 6 combine the honey and vinegar in a cup and mix into the relish.
• 7 toss well. refrigerate before serving.

Last Try Banana Bread

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

Ingredients

• 2/3 cup oil
• 4 eggs
• 2 cups over-ripened bananas, mashed (about 4 large bananas)
• 2 cups flour
• 2 cups sugar
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 teaspoon salt
• 1 teaspoon baking soda

Recipe

• 1 thoroughly grease two loaf pans. preheat oven to 325 degrees.
• 2 mix oil, eggs, and bananas.
• 3 combine dry ingredients and add to banana mixture.
• 4 pour into pans and place on a cookie sheet for spillover. bake for about 1 hour.

Latte With A Difference

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 1 cup low-fat milk
• 1 -2 teaspoon instant coffee granules
• 1 packet sugar substitute (equals 2 tsp sugar)
• 1 little hot water (not more than 1 tbsp)

Recipe

• 1 dissolve the coffee granule and sweentener in hot water.
• 2 gently pour in the milk and mix well.
• 3 chill before serving.

Latte Frozen Yogurt

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/4 cups low-fat milk
• 1 tablespoon instant coffee (unprepared, i use medalgia d'oro instant espresso powder)
• 1 egg
• 1/4 cup mini marshmallows
• 1/2 teaspoon vanilla extract
• 1 1/2 cups plain low-fat yogurt (low-fat or nonfat)

Recipe

• 1 in a 2-quart saucepan, combine sugar, instant coffee and cornstarch. stir in milk. cook over medium heat, stirring frequently, until mixture simmers.
• 2 in a small bowl, beat egg slightly. add about 1/2 cup hot milk mixture into egg. pour egg mixture into pan with remaining hot milk mixture, stirring constantly (beware of curdling!).
• 3 cook over low heat, stirring constantly, until mixture is slightly thickened.
• 4 remove from heat and stir in marshmallows. continue stirring until marshmallows are dissolved.
• 5 cool. stir in vanilla extract and yogurt.
• 6 refrigerate at least four hours (or up to three days). transfer to ice cream maker and freeze according to manufacturer's directions.
• 7 note: for an extra-special flavor, try adding 2-4 tablespoons of kahlua about five minutes before the end of the freezing cycle in the ice cream maker. (you can make great homemade kahlua using dana's homemade kahlua.).

pretzel turtles®

Ingredients

• Servings: 20
• 20 small mini pretzels
• 20 chocolate covered caramel candies
• 20 pecan halves

Recipe

Preparation Time: 10 mins Cook Time: 4 mins Ready Time: 14 mins


• preheat oven to 300 degrees f (150 degrees c).
• arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
• bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.

Latte Checkerboards ( Cookies )

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

Ingredients

• Servings: 48
• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons instant espresso coffee powder
• 1 teaspoon water

Recipe

• 1 in a large mixing bowl, beat butter with electric mixer 30 seconds.
• 2 add sugar, baking powder and salt. beat until combined.
• 3 beat in the egg and vanilla until combined.
• 4 beat in as much of the flour as you can with the mixer.
• 5 stir in any remaining flour with wooden spoon.
• 6 divide dough in half.
• 7 mix coffee powder and water; knead into one portion of dough.
• 8 shape each dough portion into rectangular 6 x 2 inch log.
• 9 wrap logs in waxed paper or plastic wrap; chill 1 hour.
• 10 with a sharp knife, cut each log lengthwise into four slices.
• 11 alternating colors, stack slices to form two four-layer logs.
• 12 press together to seal layers.
• 13 wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
• 14 place logs on a cutting surface with the solid color facing up.
• 15 using a sharp knife, cut each log lengthwise into four slices. (each will have four layers in alternating colors.)
• 16 stack four slices of dough, alternating colors for a checkerboard effect.
• 17 repeat with remaining slices for second log.
• 18 trim edges to straighten.
• 19 wrap and chill for 1 to 2 hours, or until firm.
• 20 cut each log crosswise into 1/2-inch-thick slices.
• 21 place slices 2 inches apart on ungreased cookie sheets.
• 22 bake in a 375f oven for 10 to 12 minutes, or until edges are lightly browned.
• 23 transfer cookies to wire racks and let cool.

Lasaunta's Lean Lasagna #a1

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

Ingredients

• Servings: 4
• 1 (9 ounce) box no-boil lasagna noodles
• 8 ounces ground turkey
• 4 ounces goat cheese
• 4 teaspoons a.1. original sauce
• 6 ounces pasta sauce
• 6 teaspoons brown sugar
• 1 (5 ounce) can olive oil flavored cooking spray
• 3 ounces mozzarella cheese
• 1 teaspoon basil
• 1 teaspoon oregano

Recipe

• 1 in a large bowl mix the pasta sauce the basil, oregano, a-1 steak sauce and the sugar, put it on the side. in a frying pan fry the ground turkey until it is brown. pour out any excessive fat into the garbage. spray the lasagna pan with olive oil then put two of the noodles on the bottom. put the turkey, pour a little of the pasta sauce over the turkey. then put some noodles put the goat cheese, then pour some of the pasta sauce over the cheese. put some more noodles over thattop it with the mozerella cheese. you might have some of the pasta sauce and mozerella cheese left over.
• 2 bake in the oven for 15 minutes.

Latin Beans

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

Ingredients

• Servings: 6
• fat (i used 4 strips of chopped bacon)
• vegetables (such as shallots, green onions, garlic, onions)
• canned beans, in sauce (red and pinto)
• tomato sauce
• manzanilla olives, chopped (i used 1 tsp)
• capers (i used 1 tsp)
• tomato, chopped
• citrus zest (lemon or lime)
• white vinegar
• beef broth (i used chicken) or beef base (i used chicken)
• seasoning (sazon, cumin, coriander)
• brown sugar
• chives, chopped (garnish)

Recipe

• 1 slice shallots and green onions. mince garlic and onions. saute in hot pan the fat until vegetables are tender.
• 2 once the vegetables have cooked tender add the beans, sauce, olives, capers, tomatoes, zest (i used lemon), white vinegar, and beef broth.
• 3 add seasonings and brown sugar.
• 4 cook this down until it's thick like a sauce, but not to thick. garnish with chives if using.
• 5 serve over cooked saffron rice (i seasoned with salt, cumin, coriander, paprika, onion powder, garlic powder and butter flavored with lemon zest).

Awesome Turkey Giblet Stock

Ingredients

• Servings: 3


• 1 neck, giblets, and liver from a turkey


• 6 cups water


• 1 stalk celery, sliced


• 1 carrot, sliced


• 1 onion, quartered


• 2 tangerines, zested


• 1 bay leaf


• 1 teaspoon whole black peppercorns

Recipe

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


Ready Time: 1 hr 45 mins



• in a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. add liver and continue to cook at a bare simmer for an additional 30 minutes.


• strain the stock through a fine sieve into a bowl. reserve the liver for awesome sausage, apple and dried cranberry stuffing (see cook's note). reserve the neck and remaining giblets for the gravy. there should be about 3 cups of stock. if there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Latin Quinoa

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

Ingredients

• 1 cup quinoa, toasted
• 2 teaspoons canola oil
• 1 medium onion, fine dice
• 1 medium red bell pepper, fine dice
• 1 (4 ounce) can green chilies
• 4 garlic cloves, crushed
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups low sodium vegetable broth (can sub chicken broth if you prefer)
• 1/4 cup roasted pumpkin seeds (pepitas)
• 3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
• 1/2 cup chopped scallion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher sea salt

Recipe

• 1 toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
• 2 heat oil in a large saucepan over medium heat. add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
• 3 add green chilies and garlic; cook, stirring for about 1 minute.
• 4 add chili powder and cumin; stir, cook until fragrant, about 1 minute.
• 5 add the quinoa, black beans and broth; bring to a simmer. add dried cilantro if using.
• 6 reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
• 7 add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
• 8 note: i buy organic roasted pumpkin seeds pre-packaged at the grocery store. to toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. remove immediately from pan and cool.

Latkas

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

Ingredients

• 4 large potatoes
• 1 medium onion
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup vegetable oil (for frying)

Recipe

• 1 grate potatoes and onion. transfer to colander and squeeze mixture to press out as much liquid as possible.
• 2 in a large bowl, mix egg, salt, pepper, flour and baking powder. add potato and onions, and mix well.
• 3 heat oil in a deep, heavy skillet.
• 4 drop about 2 tablespoons of potato mixture into the pan for each pancake. flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
• 5 fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. turn carefully with 2 spatulas so oil does not splatter.
• 6 drain on paper towels.
• 7 before frying each new batch, stir potato mixture. if all the oil is absorbed, add a little more to the pan.
• 8 serve hot with applesauce, or sour cream, or sugar.

Lattice Cherry Cheesecake

Total Time: 2 hrs 50 mins

Ingredients

• Servings: 10
• 1 packet cookie mix, cookie mix should be refrigerated dough from the dairy
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 3 large eggs
• 1 (21 ounce) can cherry pie filling

Recipe

• 1 freeze cookie dough 1 hour.
• 2 slice into 1/8-inch slices.
• 3 arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.
• 4 with floured fingers, seal edges to form crust.
• 5 combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended.
• 6 add eggs, one at a time, mixing well after each addition.
• 7 reserve 1/4 cup batter and chill.
• 8 pour remaining batter over crust.
• 9 bake at 350 degrees f., 1 hour and 10 minutes increase oven temperature to 450 degrees f.
• 10 spoon pie filling over cheese- cake.
• 11 spoon reserved batter over pie filling forming a lattice design.
• 12 bake at 450 degrees f., 10 minutes.
• 13 loosen cake from rim of pan; cool before removing rim of pan.
• 14 variation:
• 15 substitute 13 x 9-inch baking pan for 9-inch springform pan.
• 16 prepare as directed except for baking.
• 17 bake at 350 degrees f., 40 minutes.
• 18 increase oven temperature to 450 degrees f.
• 19 continue as directed.

Latino Dal!

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

Ingredients

• Servings: 10
• 3 tablespoons ghee or 3 tablespoons butter
• 8 garlic cloves, crushed
• 2 -4 onions, chopped
• 1 teaspoon turmeric
• 4 teaspoons gingerroot, chopped
• 1 1/2 teaspoons red chili powder (cayenne)
• 1 1/2 teaspoons garam masala (optional)
• 4 teaspoons cumin seeds
• 2 poblano peppers, chopped
• 1 serrano pepper, chopped
• 2 (28 ounce) cans diced tomatoes, strained
• 4 cups red lentils
• 8 teaspoons lemon juice
• 8 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh coriander

Recipe

• 1 1. soak lentils for half hour. drain lentils and rinse with water until the water is no longer cloudy.
• 2 2. combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot. once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy. adjust the stock according to your desired consistency. (i think i used about 5 cups).
• 3 3. heat ghee or butter in a skillet; add cumin seed. when the cumin seeds begin to sputter add poblano, serrano, ginger, garlic and fry until soft and light brown.
• 4 4. add onions to it. when they’re translucent add tomatoes to it.
• 5 5. when the oil begins to separate, add pinch of salt, garam masala, and red chili powder. quickly stir with a spoon and pour it over the dal and close the lid. make sure that the cayenne powder does not get burnt.
• 6 6. add chopped cilantro and lemon juice to the soup (make sure soup isn’t boiling when you do this. i usually turn off the heat for 5 mins before adding the lemon juice). taste and adjust seasonings.
• 7 7. taste soup and adjust seasonings. blend the dahl to create a creamier soup consistency.

Marshmallow And Lime Gelatin Salad

Ingredients

• Servings: 6


• 7 fluid ounces lemon-lime flavored carbonated beverage


• 2 cups miniature marshmallows


• 1 (3 ounce) package lime flavored jell-o® mix


• 8 ounces cream cheese


• 1 (20 ounce) can crushed pineapple with juice


• 3/4 cup chopped pecans


• 1 teaspoon mayonnaise


• 1 cup frozen whipped topping, thawed

Recipe

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



• in a saucepan, combine the carbonated beverage and marshmallows. stir over medium heat until marshmallows melt. remove from heat and allow to cool.


• add the gelatin and cream cheese and mix until gelatin is dissolved.


• add the pineapple and juice, pecans, mayonnaise and whipped topping. mix well and pour into a 7x11 inch dish and chill until set.

Latke Double Down

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

Ingredients

• 1 lb potato
• 1/2 cup finely chopped onion
• 2 garlic cloves, smashed
• 1 large egg, lightly beaten
• 1 tablespoon flour (optional) or 1 tablespoon matzo meal (optional)
• 1/2 teaspoon salt
• fresh ground pepper
• grapeseed olives or peanut oil
• lox or smoked salmon
• sour cream
• chives or green onion, chopped
• chopped lettuce (optional)

Recipe

• 1 preheat oven to 250°f.
• 2 peel potatoes and coarsely grate, directly into a large bowl of cold water.
• 3 soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• 4 spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
• 5 transfer potato mixture to a bowl and stir in egg and salt. if it’s too runny add a little flour or matzo meal. too dry add a little bit more egg.
• 6 heat a large skillet. add enough oil to cover the bottom plus a bit more. get the oil hot but not smoking. use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
• 7 reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. turn latkes over and cook until undersides are very well browned, about 5 minutes more. you want walnut brown, not beige.
• 8 transfer to paper towels to drain and season with salt. add more oil to skillet as needed.
• 9 keep latkes warm on a wire rack set in a shallow baking pan in oven.
• 10 to make the double down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.

Grilled Asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 18 mins


• preheat grill for high heat.
• lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
• grill over high heat for 2 to 3 minutes, or to desired tenderness.

Late-harvest Riesling Sorbet With Berries

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 2/3 cups late-harvest riesling
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup fresh lime juice
• 1 cup blackberry
• 1 cup blueberries
• 1/2 cup raspberries
• 2 tablespoons sugar
• 3 tablespoons late-harvest riesling
• 1/2 teaspoon grated lime rind

Recipe

• 1 to prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally.
• 2 increase heat to medium-high; bring to a boil. cook 30 seconds.
• 3 pour mixture into a bowl; cool. cover and chill 1 hour.
• 4 pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
• 5 spoon sorbet into a freezer-safe container; cover and freeze 2 hours or until firm.
• 6 to prepare berries, combine blackberries and remaining ingredients; toss gently.
• 7 cover and chill.
• 8 serve sorbet topped with berries.

Lasagna... Tortilla Lasagna With Or Without Beef

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

Ingredients

• Servings: 6
• 1 cup frozen corn
• 1 large zucchini, sliced into 1/4 inch rounds
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup canned black beans, drained
• 1 1/2 cups jarred salsa verde
• 1/4 cup sour cream
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 8 flour tortillas, cut in half (8 inch)
• 1 cup shredded mexican blend cheese (taco cheese)
• 2 tablespoons minced cilantro
• 1 lb ground beef

Recipe

• 1 ******* please note: if you want beef, brown and drain beef to get the grease off, set aside.
• 2 in a preheated oven at 400°f, line 2 baking sheets with foil and add corn to one of them.
• 3 on the second baking sheet, toss the zucchini slices with oil, salt and pepper. spread into a single layer. put both baking sheets in the oven, roast the corn for 12 minutes and the zucchini for 15 minutes.
• 4 meanwhile in a bowl, mix the verde, sour cream, chili power and cumin; set aside.
• 5 to assemble the lasagna, in a 9x9 inch baking dish, cover the bottom with 1/3 of the salsa verde mixture. (place half the ground beef on top of the bottom layer of tortillas and then the other half on the second layer of tortillas then continue).
• 6 add a layer of tortillas, followed by half the zucchini slices, half the corn, half the beans and a sprinkle of cilantro. spoon 1/3 more of the salsa verde sauce on top, and cover with 1/3 of the cheese and cilantro into the dish.
• 7 place the lasagna in the oven and cook until cheese is melted, about 10-15 minutes.

Latinopolitan

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• ice
• 6 ounces bacardi limon
• 2 ounces triple sec
• 4 tablespoons lime juice
• 2 1/2 tablespoons cranberry juice
• 4 leaves mint

Recipe

• 1 put the ice in a cocktail shaker add the , triple sec, lime juice and cranberry juice and shake well.
• 2 strain into 4 chilled glasses and float a mint leaf inside.

Latte Jelly

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

Ingredients

• Servings: 4
• 1/2 cup boiling water
• 1 tablespoon gelatin
• 1 tablespoon instant coffee granules
• 1 tablespoon cocoa
• 1/2 cup sugar
• 375 ml ca evaporated milk
• 1 teaspoon vanilla

Recipe

• 1 pour boiling water over gelatine in heatproof bowl.
• 2 stir till dissolved.
• 3 put coffee and cocoa in saucepan.
• 4 add sugar and milk.
• 5 stir over low heat till coffee is dissolved and mixture is hot but not boiling.
• 6 remove pan from heat, coll till lukewarm.
• 7 stir in gelatine mixture and vanilla.
• 8 pour mixture into 4 cup oiled mould.
• 9 refrigerate for at least 4 hours till firm.
• 10 when ready to serve, dip base of mould intohot water then invert plate.

Latin Roasted Lamb Shoulder

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 12 large garlic cloves
• 2 tablespoons salt
• 2 tablespoons dried oregano
• 1 tablespoon ground black pepper
• 1 -2 tablespoon red vinegar, depending on consistency of the paste you want
• 7 lbs fresh lamb shoulder, picnic
• 1 1/2 cups chicken stock (or 3/4 cup chicken stock and 3/4 cup white )

Recipe

• 1 mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
• 2 remove the mixture to a bowl and stir in the dried oregano and black pepper. add red vinegar and mix to a paste-like consistency.
• 3 with a paring knife, cut deep tunnels into the exposed fleshy ends (i made a mistake once and made tunnels all over; the lamb comes out much better if deep tunnels are cut into the ends only). push two-thirds of the paste into the pockets with your fingers. loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin. wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
• 4 position a rack in the lower third of the oven. preheat the oven to 325 degrees. arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees. (this will take between 4 to 4 1/2 hours.) when the roast reaches 190 degrees, remove from the oven.
• 5 let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving. skim off the fat from the pan juices and add the chicken stock or stock/ mixture and bring to a boil, scraping up the browned bits on the bottom of the pan. cook over high heat for 2-4 minutes to dissolve the roasting particles. remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. pour the sauce over it and serve immediately.

Latin Flan

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

Ingredients

• Servings: 4
• 1/2 cup sugar
• 1 teaspoon lime juice
• 4 egg yolks
• 1 teaspoon vanilla essence
• 1 1/4 cups milk
• 1 can sweetened condensed milk
• 4 egg whites, beaten until frothy

Recipe

• 1 in a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
• 2 if the sugar is well coated this will stop the caramel from crystallising while you are making it.
• 3 with a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
• 4 pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
• 5 combine egg yolks, vanilla, milk and condensed milk in a bowl.
• 6 stir in the egg white and mix until well blended.
• 7 pour into caramel-coated dish.
• 8 place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
• 9 bake in a preheated oven[350 deg f] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
• 10 chill several hours or overnight.
• 11 to serve, run a knife around the rim of the custard and invert it on a serving plate.
• 12 cut in wedges.

Latin Chicken

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

Ingredients

• Servings: 4
• 1/2 roasting chicken
• 1 lemons or 1 lime, sliced
• onion, sliced
• whole garlic clove, skinned and sliced (4-5 cloves)
• ground thyme
• paprika
• onion powder
• garlic powder
• sazon goya (orange and white box)
• coriander
• cumin
• rosemary, crushed
• white vinegar
• olive oil
• unsalted butter
• lemon zest
• ground black pepper
• green peppercorn, chopped

Recipe

• 1 place cookie sheet in heated oven of temperature of 450. remove cookie sheet from oven place chicken bone-side down on hot cookie sheet.
• 2 allow the cookie sheet to cool down and lift chicken off to place lemon slices and onion slices under chicken. place chicken the lemon and onion slices.
• 3 place sliced garlic cloves under skin of chicken.
• 4 season chicken with seasonings (i lightly sprinkled the chicken each seasoning). sprinkle chicken with white vinegar then olive oil. roast chicken uncovered 5-6 minutes. turn down heat to 350 and roast 1 hour or longer until meat reaches temperature of 165.
• 5 while chicken is roasting make a compound butter mix of butter, lemon zest, pepper, and green peppercorns. you will need to work this with your hands.
• 6 when the chicken is finished roasting remove it from oven and rub butter chicken. return the chicken to the oven for another 5-10 minutes to brown and crisp the skin of the chicken.

Latin Cole Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 cup cilantro, finely chopped
• 1 red bell pepper
• 1/2 cup olive oil
• 4 lemons, juice of
• 1 dash salt
• 1 large cabbage, shredded
• 1 cup chopped tomato

Recipe

• 1 place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
• 2 in a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. refrigerate at least 1 hour before serving.

Latkes

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 1 1/2 kg potatoes, peeled
• 1 medium onion, peeled and chopped
• 2 large eggs
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 2 -4 tablespoons self-raising flour
• vegetable oil, for frying
• 300 g smoked salmon, slices
• 400 ml creme fraiche
• fresh dill sprig

Recipe

• 1 push the potatoes through the fine grater disc of the food processor.
• 2 remove and drain in a sieve, pushing well to get out as much liquid as you can.
• 3 fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
• 4 process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
• 5 add more flour if it's at all runny as opposed to just a sticky, thick mess.
• 6 fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
• 7 the oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
• 8 flatten them slightly when you turn them over.
• 9 if making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
• 10 keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 c oven.
• 11 it will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
• 12 when ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

Lattice Chicken & Pea Casserole

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

Ingredients

• Servings: 6
• 2 cups cooked & chopped chicken or 2 cups turkey
• 1 1/2 cups shredded cheddar cheese
• 1 lb frozen peas
• 1 cup mayonnaise
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 package seamless crescent roll
• 2 tablespoons poppy seeds

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl mix the first 6 ingredients.
• 3 grease a 9x13 baking dish with cooking spray.
• 4 pour the chicken mixture in the baking dish.
• 5 roll out the cresent rolls to about 1/4 inch thick & cut into 1 inch wide strips.
• 6 weave the strips into lattice form on top of casserole.
• 7 sprinkle poppy seeds on top & bake 45 minutes to 1 hour untill cresent top is golden brown.

Latin Style Grilled Mahi Mahi

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 (8 ounce) mahi mahi fillets, rinsed and patted dry
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground chili powder (kick it up with chipotle or ancho)
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 avocados, cut in half
• 1 tablespoon olive oil
• salt and pepper
• 1 cup pineapple, diced
• 1/4 cup red onion, diced
• 1/4 cup red pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 tablespoon chipotle pepper, pureed
• salt

Recipe

• 1 for the grill: heat up the grill. combine all the spices for the rub and mix until well blended. rub the mahi-mahi with the oil and spice mix. then, rub the avocados with oil and sprinkle with salt and pepper.
• 2 over a hot grill, cook the mahi-mahi steaks 5 to 7 minutes per side. grill the avocados, cut side down, for 3 to 5 minutes until golden brown.
• 3 to serve: combine all of the salsa ingredients in a bowl and toss.
• 4 serve the grilled mahi-mahi with the grilled avocado half and pineapple salsa on the side.

Latin Caesar With Shrimp

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

Ingredients

• Servings: 6
• 1/2 cup mayonnaise (i use hellmans. you can either use regular or low fat)
• 2 garlic cloves, finely minced, divided
• 2 tablespoons red vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1 teaspoon anchovy paste
• 1/4 teaspoon yellow pepper, aji amarillo, seeded and chopped (or more to taste)
• 1/4 cilantro, leaves chopped
• 1 tablespoon olive oil
• 1 1/2 lbs medum shrimp, peeled and deveined (40-50 per pound)
• salt & freshly ground black pepper, to taste
• 12 cups romaine lettuce, torn (about one large head)
• 2 cups plantain chips
• 1/3 cup black olives, sliced
• 1/3 cup parmesan cheese, grated

Recipe

• 1 put the mayo and 1 clove of garlic into a food processor or blender and process until smooth. while the processor is still running, add the vinegar, mustard, worcestershire sauce, anchovy paste, aji amarillo and cilantro, then process until well blended. transfer the dressing into a small bowl and cover with plastic wrap. refrigerate until you're ready to serve.
• 2 heat the olive oil in a skillet over medium-high heat. add the shrimp and cook, stirring, utnil they are almost completely cooked, curled and opaque - about 2-3 minutes. add the remaining garlic and cook, stirring often, until the shrimp are completely opaque and cooked through and the garlic is fragrant - about another 1-2 minutes. turn off the heat, sprinkle with some salt and pepper, and set aside to cool slightly (so the shrimp won't wilt the greens).
• 3 place the lettuce in a large bowl. add the dressing, toss to coat, and divide the greens among your plates. sprinkle each serving with some plantain chips, olives and cheese. top with the shrimp and serve immediately!

Latte Macchiato - 3 Layered Coffee

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 2 cups milk (no fat-reduced product)
• 3 tablespoons instant espresso coffee powder, heaped

Recipe

• 1 heat milk in the microwave or in a saucepan over medium-high heat (do not boil).
• 2 in the meantime prepare instant espresso according to package direction.
• 3 as soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam.
• 4 fill glasses up to 2/3 with milk foam.
• 5 now pour hot espresso very slowly into the foam, i suggest to pour it from the rim.
• 6 if you like, you can turn a spoon around and pour the espresso slowly over its back side.
• 7 after 1 minute the drink will divide in 3 layers which is very nice!

Latin Lover Mix

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 avocados
• 1/4 cup sour cream or 1/4 cup vegan sour cream
• 2 tablespoons minced green onions
• 4 teaspoons lemon juice
• 1/2 teaspoon chili powder
• mrs. dash seasoning mix, mix to taste
• 1 crushed garlic clove
• 2 medium tomatoes
• 1 teaspoon chopped jalapeno pepper

Recipe

• 1 tomatoes should be peeled, seeded and chopped.
• 2 mash the avocados.
• 3 blend in sour cream, onions, lemon juice, chili powder and garlic. fold in tomatoes and add the jalapeño to taste.
• 4 serve as dip, stuffing for peppers or in taco shells.
• 5 omit tomatoes and stuff cherry tomatoes with it.

Fresh Salsa

Ingredients

• Servings: 9


• 6 roma tomatoes, diced


• 3 fresh jalapeno peppers, seeded and chopped


• 1/4 red onion, chopped


• 3 green onions, chopped


• 2 cloves cloves garlic, crushed


• 2 tablespoons chopped fresh cilantro


• 2 tablespoons fresh lime juice


• 2 tablespoons fresh lemon juice


• 1 1/2 teaspoons ground cumin


• 1 small jicama, peeled and chopped


• 1 (10 ounce) can diced tomatoes with green chilies, drained


• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins
Ready Time: 45 mins



• mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. season with salt and pepper. allow to sit at least 1 hour before serving.

Last-minute Spaghetti Sauce

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 lb lean ground beef
• salt, to taste
• black pepper, to taste
• 3 cups canned italian tomatoes, drained
• 3 tablespoons tomato paste
• 3/4 cup dry red
• 1/4 teaspoon red pepper flakes
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon dried rosemary, crumbled
• hot pasta, to serve

Recipe

• 1 heat oil in skillet. add onion and garlic. cook, stirring, over medium-low heat until soft. add meat. cook until meat loses it raw color. salt and pepper to taste.
• 2 blend tomatoes and tomato paste in food processor or blender.
• 3 add tomato mixture to meat, along with , red pepper flakes, sugar, basil, oregano, and rosemary. cook, uncovered, over moderately low heat 30 to 45 minutes.
• 4 serve over hot pasta.

spicy tomato and lentil soup

Ingredients

• Servings: 4


• 1 onion, finely chopped


• 1 tablespoon olive oil


• 1 chile pepper, chopped


• 1 cup red lentils


• 1 (14.5 ounce) can peeled and diced tomatoes


• 1 cup water


• salt and pepper to taste


• 1/2 teaspoon ground cumin


• 1 teaspoon dried basil


• 1/4 cup sour cream, for topping (optional)


• 2 sprigs fresh basil leaves for garnish (optional)

Recipe

Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins



• heat the olive oil in a large saucepan or dutch oven. lightly brown the onions in the oil. add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.


• when the lentils have softened, use a stick blender to puree the soup. season to taste with salt and pepper. for a special touch, put sour cream in a squirt bottle, and squeeze a spiral the top of each bowl of soup, and garnish with a sprig of fresh basil.

Last Minute Lasagna

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (26 ounce) jar pasta sauce
• 2 (20 ounce) bags refrigerated large cheese ravioli
• 1 (10 ounce) package frozen spinach, thawed and drained with excess water squeezed out
• 1 (8 ounce) bag shredded mozzarella cheese (i used more)
• 1 (6 ounce) can sliced olives
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat oven to 375 degrees.
• 2 spoon a thin layer of sauce over bottom of a 9x13 baking dish.
• 3 cover with a single layer of ravioli.
• 4 top with half the spinach, half the olives, half the mozzarella, and a third of the sauce.
• 5 repeat with another layer of ravioli, the remaining spinach, olives and mozzarella, and half the remaining sauce.
• 6 top with a final layer of ravioli and the remaining sauce (not all of the ravioli may be needed).
• 7 sprinkle with the parmesan cheese. i also topped it with more mozzarella.
• 8 cover with foil and bake for 30 minutes. (i baked 45 minutes to compensate for the frozen ravioli).
• 9 uncover and bake until bubbly, 5 to 10 minutes longer.

cranberry orange cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped cranberries
• 1/2 cup chopped walnuts (optional)
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 14 mins Ready Time: 34 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, white sugar and brown sugar until smooth. beat in the egg until well blended. mix in 1 teaspoon orange zest and 2 tablespoons orange juice. combine the flour, baking soda and salt; stir into the orange mixture. mix in cranberries and if using, walnuts, until evenly distributed. drop dough by rounded tablespoonfuls ungreased cookie sheets. cookies should be spaced at least 2 inches apart.
• bake for 12 to 14 minutes in the preheated oven, until the edges are golden. remove from cookie sheets to cool on wire racks.
• in a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. spread over the tops of cooled cookies. let stand until set.

chocolate ganache

Ingredients

• Servings: 2
• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark (optional)

Recipe

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


• place the chocolate into a medium bowl. heat the cream in a small sauce pan over medium heat. bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. when the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. stir in the if desired.
• allow the ganache to cool slightly before pouring over a cake. start at the center of the cake and work outward. for a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Last Of The Salsa Snack

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 cup crushed tortilla chips
• 1/4 cup salsa
• 1/4 cup cucumber, chopped
• 2 tablespoons chopped onions
• salt and pepper

Recipe

• 1 mix all together.
• 2 enjoy.

Last Minute Mixed Vegetable Au Gratin

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

Ingredients

• Servings: 6
• 4 cups frozen mixed vegetables
• 2 slices bread, toasted to medium
• 2 tablespoons butter, divided
• 1 tablespoon light olive oil or 1 tablespoon vegetable oil
• 1/4 cup finely chopped onion
• 1 can condensed cream of mushroom soup or 1 can cream of chicken soup or 1 can cream of celery soup
• 1/3 cup milk
• 3/4 cup shredded cheddar cheese, divided
• 1/2 teaspoon mustard powder
• salt and pepper

Recipe

• 1 preheat oven to 350.
• 2 spray a 2 quart baking dish well with non-stick spray.
• 3 cook the vegetables until just barely done; they will cook more in the baking process.
• 4 drain and set aside to cool as you continue.
• 5 using a blender, make the toast into crumbs; set aside.
• 6 in a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
• 7 add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
• 8 put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
• 9 spoon mixture into the prepared baking dish.
• 10 melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
• 11 mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
• 12 bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.

Last Minute Christmas Pudding

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 10
• 3/4 cup brown sugar
• 1/2 cup shortening
• 2 tablespoons molasses
• 1/3 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 3 cups apples, peeled, chopped and firmly packed
• 1 cup raisins, seedless
• 1 cup dates, choped
• 1/2 cup currants
• 1/2 cup candied peel, chopped
• 1/2 cup raisins, seeded
• 2 cups soft breadcrumbs
• 1/4 cup

Recipe

• 1 pour over fruit; set aside.
• 2 cream shortening, sugar and molasses together.
• 3 add dry ingredients.
• 4 add fruit and breadcrumbs.
• 5 spoon into greased pudding mold or molds. cover with greased brown paper.
• 6 steam 2 hours for small molds; 3 hours for large.
• 7 this pudding can be made ahead and stored, but is equally good made the day it is served. resteam before serving or microwave. serve with hard sauce or brown sugar sauce.

Lasagne Rolls

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (16 ounce) box lasagna noodles
• 1 (25 1/2 ounce) jar spaghetti sauce
• 1 (10 ounce) package frozen chopped spinach, thawed (optional)
• 16 ounces shredded part-skim mozzarella cheese
• 1/4 cup parmesan cheese (optional)
• 1 lb hamburger, cooked, drained
• 1 cup low-fat ricotta cheese (drain and rinse cottage cheese) or 1 cup cottage cheese (drain and rinse cottage cheese)

Recipe

• 1 cook pasta according to package directions; drain and rinse under cold water until completely cool; drain thoroughly.
• 2 preheat oven to 350°f.
• 3 squeeze as much water as possible from the thawed spinach.
• 4 in a large bowl, stir together the spinach, 8 oz mozzarella, ricotta, hamburger, and 1/2 cup of spaghetti sauce until thoroughly blended.
• 5 salt and pepper to taste.
• 6 line the bottom of an 11x7-inch baking dish with 1/2 cup tomato sauce.
• 7 divide the mixture among the pasta, spooning the mixture down the center of each noodle.
• 8 roll each noodle (like a jelly roll) arranging the rolls side by side in a baking dish.
• 9 coat the shells with an even layer of the remaining tomato sauce.
• 10 sprinkle with remaining mozzarella and parmesan cheese, if desired.
• 11 bake until the center of the rolls are heated through and the sauce is bubbling, about 40 minutes.
• 12 let stand 10 minutes before serving.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Last Minute Carrots

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

Ingredients

• Servings: 4
• 4 carrots (peeled and coarsley grated or use a julienne peeler)
• 1 tablespoon butter
• 2 -3 tablespoons water
• salt and pepper
• finely chopped parsley, to serve (optional)

Recipe

• 1 in medium size saucepan melt butter with water and add salt and pepper.
• 2 add the carrots, cover tightly and cook over high heat until steam forms, then slowly (lower heat) for 4-5minutes or until carrots are tender.
• 3 (young carrots will not need this long).
• 4 if desired add some finely chopped parsley before serving.
• 5 (there should be no liquid remaining in saucepan at the end of cooking enjoy:).

Lasagne.....(lasagne Milanese, With No Tomato Sauce)

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

Ingredients

• Servings: 12
• 2 large carrots, fine chopped
• 2 medium onions, chopped fine
• 2 stalks celery, chopped fine
• 1/4 lb bulk lamb sausage
• 1/4 cup oil
• 2 tablespoons butter
• 1 1/2 lbs ground beef
• 1 1/2 cups red
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (16 ounce) cans tomatoes
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt
• 3 cups milk
• 10 ounces lasagna noodles
• 8 ounces mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• butter

Recipe

• 1 cook carrots,onions,celery in butter until vegetables are tender. remove set aside. in the same skillet brown sausage and ground beef gently for 20 minutes,drain. stir in ,salt and pepper, then add the vegetables. cook until evaporates then add tomatoes,simmer for 1 hour.
• 2 prepare the white sauce using butter,flour,salt, and milk. cook in a saucepan over low heat until smooth stirring as you go and set aside.
• 3 cook lasagne noodles according to package. using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. place 1/3 of the noodles on top of the first layer of sauce.add mozzarella cheese on top noodles.
• 4 sprinkle parmesan cheese. ladle on 2 scoops of sauce,repeat same as above. dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
• 5 let stand 10 minutes before serving.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

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


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Cold Green Bean Salad

Ingredients

• Servings: 8


• 2 (15 ounce) cans green beans, drained


• 1 red onion, sliced in rings


• 1 (16 ounce) bottle italian-style salad dressing

Recipe

Preparation Time: 10 mins
Ready Time: 1 hr 10 mins



• place beans in a serving dish. toss with onions and salad dressing. cover with plastic wrap, and chill for 1 hour.

Last Minute Fruit Salad

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

Ingredients

• Servings: 10
• 3 -4 cups whole fresh strawberries, rinsed,dried,stems removed
• 4 kiwi fruits, unpeeled
• 2 (10 ounce) cans mandarin oranges, drained but reserve a few spoonfuls of juice
• 1 (15 ounce) can pineapple chunks, drained but reserve a few spoonfuls of juice
• 1 (10 ounce) jar red maraschino cherries, drained,stemmed & de-pitted
• 2 teaspoons granulated sugar

Recipe

• 1 if you have an egg slicer,us this to slice your berries thinly, otherwise, use a knife to slice into very thin slices.
• 2 wash kiwfruit and pat dry.
• 3 using a very sharp knife, slice kiwi thinly- leaving the skin on.
• 4 lay each slice of kiwi flat and use the knife point to cut a slit in the ring of skin left on each slice.
• 5 the remaining skin should easily peel off (if it is stubborn, just trace along the outer edge of the slice with your knife)- you'll end up with nice even slices of kiwi.
• 6 in a large decorative serving bowl,gently combine berries, kiwi slices, mandarin oranges, and pineapple chunks- don't stir too hard or you'll crush the fruit.
• 7 chop cherries and add to the bowl.
• 8 add just a couple of tablespoons of each of the the reserved fruit canning juices to taste- not too much, just enough to moisten.
• 9 add the sugar and gently stir to combine.
• 10 cover& chill at least 30 minutes.
• 11 can be made up to 3 hours in advance- but don't make too early or the fruit will get soggy.

Lassi Shake With Ice Cream

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 glass low-fat plain yogurt, beaten
• 2 tablespoons sugar
• 1 can nestle cream
• 1 scoop strawberry ice cream
• 1 scoop vanilla ice cream
• 3 almonds, finely chopped (to garnish)

Recipe

• 1 blend all the ingredients in your blender until smooth.
• 2 garnish with almonds.
• 3 serve to your little prince/princess!

Lasagne-whiting

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 1 1/3 lbs lean ground beef
• 2/3 lb italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt (or to taste)
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon fennel seed
• 2 tablespoons parsley
• 2 cups spinach
• 1/2 cup sweet red pepper
• 1/2 cup sweet green pepper
• 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
• 2 (8 ounce) cans tomato sauce
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 2 bay leaves
• 24 ounces cottage cheese or 24 ounces ricotta cheese
• 1/2 cup parmesan cheese (grated)
• 1/2 teaspoon nutmeg (grated)
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 1/2 lb mozzarella cheese (shredded)
• 1/2 lb mozzarella cheese, sliced
• 12 -15 lasagna noodles

Recipe

• 1 brown ground beef, italian sausage, onion and garlic.
• 2 add salt and next 11 ingredients; stirring until well mixed.
• 3 simmer 1 hour.
• 4 cook lasagna noodles according to package directions; drain and set aside.
• 5 combine cottage cheese, parsley, parmesan cheese, nutmeg, pepper, eggs, and 1/2 of mozzarella cheese (shredded.
• 6 spray a 13 x 9" baking pan with cooking spray; layer noodles, meat sauce, and cheese mixture; repeat.
• 7 top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
• 8 cover pan with tin foil.
• 9 bake at 350f for 25 minutes; remove foil and bake an additional 25 minutes.
• 10 remove from oven and cool for 15 minutes. (put garlic bread into oven).

Lasagne Alla Naples

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

Ingredients

• Servings: 6
• 11 ounces plain flour, preferably italian type 00, plus extra for dusting
• 3 eggs, lightly beaten
• salt
• 5 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1/2 garlic clove, chopped
• 1 3/4 pints tomato passata
• 5 eggs
• 11 ounces minced beef
• 2 ounces parmigiano cheese, freshly grated
• 1 1/2 ounces butter, plus extra for greasing
• 5 ounces mozzarella cheese, sliced
• salt and pepper

Recipe

• 1 prepare the filling:
• 2 heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
• 3 season with salt and pepper and simmer for about 1 hour.
• 4 meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
• 5 mix together the minced beef, parmigiano cheese and remaining egg in a bowl and season with salt.
• 6 shape the mixture into small balls.
• 7 heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
• 8 prepare the fresh pasta dough:
• 9 sift the flour and a pinch of salt into a mound on a work surface.
• 10 make a well in the center and add the eggs.
• 11 using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
• 12 if the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
• 13 shape the dough into a ball and leave to rest for 15 minutes.
• 14 roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
• 15 cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
• 16 drain and place on a damp tea towel.
• 17 preheat the oven to 325°f.
• 18 grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
• 19 repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
• 20 dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
• 21 leave to stand for 10 minutes before serving.
• 22 serves 6.
• 23 that's it!