Angel Food Candy

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

Ingredients

• Servings: 30
• 1 cup sugar
• 1 cup dark corn syrup
• 1 tablespoon vinegar
• 1 tablespoon baking soda
• 2 cups semisweet chocolate morsels
• 2 tablespoons vegetable shortening

Recipe

• 1 butter a 9x13 inch baking dish.
• 2 in a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. cook, stirring, until sugar dissolves. heat, without stirring, to 300 to 310 degrees f or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• 3 remove from heat and stir in baking soda.
• 4 pour into prepared pan; do not spread. mixture will not fill pan.
• 5 allow to cool completely.
• 6 melt morsels and shortening in medium, uncovered, microwave-safe bowl for 1 minute; stir. microwave an additional 10 to 15 seconds, stirring until smooth.
• 7 break cooled candy into bite sized pieces and dip into melted chocolate. let set on waxed paper. store tightly covered.

Butternut Apple Soup

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

Ingredients

• Servings: 4
• 1 butternut squash, large
• 2 apples, peeled and chopped
• 1 cup onion, chopped
• 1 cinnamon stick
• 2 (14 ounce) cans chicken broth
• 1 tablespoon nutmeg
• 1 lime
• 1 -2 tablespoon olive oil

Recipe

• 1 slice the butternut squash in half and placed in an microwave safe dish and cooked for 12 minutes
• 2 after chopping apples pour juice from lime over in a small bowl and let sit.
• 3 in pot heat oil on meadium heat and place onions inches cook till tender 3-5 minutes
• 4 add chicken stock and apples include lime juice.
• 5 add cinnamon stick and nut meg.
• 6 cook for 10 mins till apples soften and flavors mix.
• 7 scrape meat out of butternut and add to mix.
• 8 let heat for 5 mins then take off heat.
• 9 using blender wand puree mixture leave some chunks.
• 10 serve hot or cool.

Chicken, Spinach, And Pasta

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 24 ounces boneless skinless chicken breasts
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (can use more or not at all)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 bunch fresh spinach (can use frozen)
• 1 cup penne pasta (cooked)

Recipe

• 1 heat oven to 400°f.
• 2 heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• 3 rub the chicken with the cumin, cayenne, and salt. toss in skillet and cook until browned, 3 to 4 minutes per side. transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
• 4 while skillet is warmed add medium heat and add the remaining tablespoon of oil. add the onion and bell pepper and cook, stirring, until soft, 5 minutes.
• 5 if frozen cook spinach in microwave till warmed. if fresh add spinach directly to the skillet along with salt and pepper to taste. cook, tossing, until just tender, 2 to 3 minutes.
• 6 add pasta in with vegetables warming them, and you can either toss the chicken in with this, or serve the chicken separately.

Bananas With Caramel Sauce And Whipped Cream

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• 1 1/2 bananas, per adult cut into 1 1/2 inch pieces (we're greedy!)
• 1 teaspoon butter, per serving
• 2 tablespoons caramel sauce, per serving warmed slightly in microwave
• whipped cream (i had the kind that comes in a can and whips prettily onto the dessert, direct)

Recipe

• 1 melt the butter in a small non-stick pan until melted and foamy.
• 2 add the banana pieces and saute, turning occasionally, until soft and browned in places (about 3-4 minutes).
• 3 distribute bananas amongst as many bowls as people you are serving.
• 4 top with 2 tablespoonfuls of caramel sauce (homemade is best!) per serving.
• 5 dollop freshly whipped cream or, if you're lazy like i am, use one of those spritzy can thingies (what are they called?).
• 6 you've got a hot dessert on the table in about 6 minutes from start to finish.
• 7 can't beat that and it tastes great too.

Chocolate Cups With Decadent Chocolate Mousse

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 1 (10 ounce) bag enjoy life chocolate chips
• 2 teaspoons spectrum shortening (do not substitute with butter, oil or margarine)
• 1 (12 ounce) package silken soft tofu (brought to room temperature)
• 1 (10 ounce) bag enjoy life chocolate chips
• 3 tablespoons brown rice syrup
• 1 teaspoon vanilla extract
• 8 -10 balloons (water balloon size)

Recipe

• 1 1. blow up 8-10 balloons.
• 2 2. line a baking sheet with parchment paper. set aside.
• 3 3. microwave chocolate chips with shortening for 2 minutes, stirring after one minute. continue heating in 30 second intervals until chocolate is melted. do not overheat. stir until smooth.
• 4 4. dip balloon intomelted chocolate, coating about 1/3 of the balloon. let excess chocolate drip off. repeat step one additional time.
• 5 5. place the dipped end of the balloon on the parchment paper. repeat with remaining balloons.
• 6 6. placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
• 7 7. release air from balloons: pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. very gradually release the air. be careful not to release the air too quickly or the bowls may break. carefully peel the deflated balloons from the chocolate bowls. patch any holes with the remaining chocolate if needed.
• 8 8. return the bowls to the refrigerator.
• 9 9. create your mousse filling: using a hand mixer, blender, or food processor, blend tofu until smooth.set aside.
• 10 10. microwave chocolate chips for 2 minutes, stirring after one minute. continue heating in 30 second intervals until chocolate is melted. do not overheat. stir until smooth.
• 11 11. add brown rice syrup to the melted chocolate. mix until combined. chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
• 12 12. add the chocolate mixture to the tofu. blend until smooth and creamy. then, mix in vanilla.
• 13 13. chill until set (at least 2 hours).
• 14 14. fill each bowl with approximately 4 tbsp of mousse before serving. garnish with fresh fruit if desired. enjoy!

Colombian Paella

Total Time: 3 hrs 40 mins Preparation Time: 2 hrs Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups medium grain rice
• 4 cloves garlic, minced (i love garlic a lot, increase or reduce according to taste)
• 1 teaspoon powdered saffron
• 1 lb chicken breast, cubed
• 3 tomatoes, peeled,seeded,and chopped
• 1 onion, finely chopped (i use spanish onion)
• 8 ounces chorizo sausage, finely diced (spanish is not spicy, mexican is)
• 1 cup cooked cannellini beans
• 1 cup cooked chickpeas
• 1 cup cooked chopped green beans
• 1 -2 lb clams or 1 -2 lb mussels (i use 15 clams)
• 1 lb shrimp, peeled and de-veined (leave the tail on, and the smaller the shrimp the more you'll have)
• 6 cups chicken stock
• 1 cup dry wine (i use chardonnay)
• 5 tablespoons olive oil

Recipe

• 1 if you're lazy like i am and you use canned beans, just rinse them and set them aside to drain.
• 2 in a separate pan, bring the chicken stock to just barely simmering. add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
• 3 using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (use a large shallow pan. i use a 13" diameter cast iron skillet)
• 4 remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 tbsp from that instead of using the additional tbsp, i haven't noticed a real difference).
• 5 in 1 tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
• 6 return the chicken to the pan and stir until well mixed.
• 7 add about 4 cups chicken stock and 1/2 cup of the wine.
• 8 simmer for about 5 minutes.
• 9 add everything but the rice.
• 10 stir to blend and try to keep the clams on the bottom.
• 11 now add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
• 12 cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
• 13 if the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
• 14 there is a temptation to dig a spoon under the dish and check the rice.
• 15 don't do it.
• 16 resist it, have a beer instead.
• 17 just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you should have (if you don't, don't worry i won't tell).
• 18 let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
• 19 throw away any clams that didn't open, arrange the rest on top.
• 20 smile, you've just made paella!

Chocolate Dipped Dates Stuffed With Spiced Nuts

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 36 salted roasted almonds, divided
• 2 teaspoons finely grated orange peel, divided
• 1 teaspoon honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 12 medjool dates
• 3/4 cup bittersweet chocolate chips

Recipe

• 1 toss 24 almonds, 1 teaspoon orange peel, honey and spices in a small bowl.
• 2 cut slit in each date and remove pit.
• 3 press 2 spice-coated almonds into each slit and enclose nuts in date.
• 4 line a small baking dish with foil (or greased wax paper) so the dates won't stick while they are setting up.
• 5 melt chocolate in a small bowl (about 20 seconds in the microwave, stirring halfway through.).
• 6 dip each date 3/4 of the way into melted chocolate. shake off excess and place on foil.
• 7 sprinkle remaining orange peel over chocolate.
• 8 dip each plain almond halfway into chocolate and set on top of a date.
• 9 chill until chocolate sets.

Cheesy Potato Breakfast Burro ( Burritos )

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

Ingredients

• 7 large eggs
• 1/3 cup milk
• 2 small potatoes
• 1/4 cup onion
• 1 tablespoon vegetable oil
• 6 ounces bacon
• 6 ounces ground sausage
• 1/2 cup of shredded sharp cheddar cheese
• 1/2 cup of shredded colby-monterey jack cheese
• 2 (12 inch) tortillas
• salt
• pepper
• season salt
• onion salt
• garlic salt

Recipe

• 1 dice your potatoes and onions into 1/4" cubes, keep them in separate bowls.
• 2 with kitchen scissors, or a knife, cut the bacon into small bits.
• 3 in a medium bowl, crack the eggs and add the milk, beat them together. put in the fridge until ready to use.
• 4 in a large frying pan, pour in the vegetable oil and heat on medium until oil is hot. add the potatoes and cook them for 10 minutes turning often. stir in the onions. here you will want to add your seasonings. if you like more garlic and less pepper do that. this is the customizable part of the recipe. cook for another 10-15 minutes or until desired softness is reached.
• 5 while the potatoes are cooking, cook the bacon in a small frying pan for about 10 minutes or until desired crunchiness is reached. after the bacon is done put some napkins or paper towels on a plate, pour the bacon onto the plate and let the grease soak out of the bacon. while the bacon is draining wipe out the small pan and cook the sausage for about 10 minutes. you will want to chop it into small pieces with your spatula.
• 6 now you will want to add you eggs to the potatoes. pour the eggs right over the potatoes and fold a couple of times. while the eggs are still gooey add the bacon and the sausage. fold a couple of times and sprinkle in your cheeses. keep folding the eggs as you mix in the cheese. once the eggs are finished cooking and the cheese is melted, set the pan on a cool burner.
• 7 if you have a gas stove you can warm the tortillas right on the burner, if you have an electric stove you can warm them up in a dry skillet, and if all else fails you can use the microwave.
• 8 after you have the tortillas warmed up put the filling on, wrap it up, and enjoy.

Cheddar Zucchini Slices

Total Time: 8 mins Preparation Time: 3 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 small zucchini, halved lengthwise and sliced (about 2 cups)
• 1 tablespoon water
• 1/4 teaspoon salt
• 1 dash pepper
• 1/2 cup shredded cheddar cheese
• 1/3 cup sour cream (optional)

Recipe

• 1 place zucchini and water in a microwave-safe dish.
• 2 microwave, uncovered, on high for 2-3 minutes or until desired doneness.
• 3 add the salt, pepper and cheese.
• 4 cook 30-60 seconds longer or until cheese is melted.
• 5 place a dollop of sour cream in middle, if desired.

Chicken Soup For Cats

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb chicken giblets or 1 lb boneless chicken breast
• 1 cup green beans
• 1 -2 cup chicken broth

Recipe

• 1 boil chicken until tender and cooked through.
• 2 steam green beans.
• 3 place green beans & chicken in food processor or blender. blend to a consistency you're comfortable with (my cat refused to eat anything that wasn't cut up for him, so i always went with pureed).
• 4 add enough chicken broth to make a soup.
• 5 serve.
• 6 note: can be stored in airtight container in refrigerator up to a week. may need to be warmed in microwave before serving leftovers.

Chocolate Dipped Apricots (south Beach/phase 3)

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 1/2 ounce bittersweet chocolate
• 6 dried apricots
• 1/4 tablespoon chopped pistachios

Recipe

• 1 microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute.
• 2 stir until completely melted.
• 3 dip the apricots halfway into the chocolate.
• 4 let the excess chocolate drip off.
• 5 place the apricots onto waxed paper.
• 6 sprinkle the pistachios over the chocolate-covered portions of the apricots.
• 7 place in the refrigerator until the chocolate is set.

Butternut Cream Pie

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 2 lbs butternut squash
• 1/4 cup hot water
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons caramel ice cream topping
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• vanilla instant pudding mix
• 3/4 cup milk, plus
• 2 teaspoons milk
• 1 (9 inch) pastry shells, baked
• whipped cream
• toasted flaked coconut

Recipe

• 1 cut squash in half; discard seeds. place squash cut side down in a microwave safe dish; add hot water. cover and microwave for 13-15 minutes or until tender. when cool enough to handle, scoop out pulp and mash. set aside 1 1/2 cups squash (save remaining squash for another use).
• 2 in a mixing bowl, beat cream cheese until smooth. stir in the squash until blended. add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. add pudding mix and milk; beat on low speed 2 minutes. spoon into pastry shell. refrigerate for at least 3 hours. garnish with whipped cream and coconut.

Chicken And Dumplings

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs skinless chicken thighs (skin will be removed at a later stage, please leave on until browned)
• 1 tablespoon kosher salt
• 1 teaspoon ground pepper
• 4 teaspoons vegetable oil
• 4 tablespoons unsalted butter (1/2 stick)
• 4 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 1 large onion, minced
• 6 tablespoons unbleached all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups low sodium chicken broth
• 1/4 cup whole milk
• 2 tablespoons heavy cream
• 1 teaspoon fresh thyme leave, minced
• 2 bay leaves
• 1 lb potato, peeled and cut into 1/2 inch cubes
• 1 cup frozen green pea
• 3 tablespoons fresh parsley leaves, minced
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons butter (for added flavor use 3 tbsp reserved chicken drippings)

Recipe

• 1 for the stew: pat the chicken dry with paper towels, then season with salt and pepper. heat 2 teaspoons of the oil in a large dutch oven over medium-high heat until just smoking. add half of the chicken and cook until golden on both sides, about 10 minutes. transfer the chicken to a plate and remove the browned skin. pour off the chicken fat and reserve. return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. pour off and reserve any chicken fat.
• 2 add the butter to the dutch oven and melt over medium-high heat. add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. stir in the flour. whisk in the sherry, scraping up any browned bits. stir in the broth, milk, cream, thyme, and bay leaves. nestle the chicken, with any accumulated juices, into the pot. cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• 3 transfer the chicken to a cutting board. discard the bay leaves. add potatoes. allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. shred the chicken, discarding the bones, then return it to the stew.
• 4 for the dumplings: stir the flour, baking powder, and salt together. microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• 5 return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. serve.

Chocolate Dipped Cheesecake Filled Strawberries

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

Ingredients

• Servings: 10
• 1 pint strawberry
• 1 (12 ounce) bag chocolate chips
• 8 ounces cream cheese
• 1 tablespoon powdered sugar
• 1 tablespoon milk
• sliced almonds (optional)

Recipe

• 1 wash the strawberries. then, slice the bottom point off the strawberry, so that it can stand up straight. next, pluck the stem off. using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
• 2 this is the most important step…dry off the strawberries individually with paper towels. if the strawberries are wet, the chocolate will not stick.
• 3 melt the chocolate in a double broiler or microwave. (note: if using a microwave, only melt it in 20-second increments to make sure it doesn't burn). i use ghirardelli 60% cacao bittersweet chocolate chips.
• 4 line a cookie sheet (that will fit in your freezer) with waxed paper or a silpat. dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
• 5 while the chocolate is cooling, make the cheesecake filling. in a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. if it seems too thick, add a splash more milk.
• 6 spoon the cheesecake mixture into a piping bag with a star tip. if you don’t have a piping bag, scoop it into a large ziploc bag and snip off the corner. remove the strawberries from the freezer and pipe in the cheesecake filling. top with a slivered almond and serve or refrigerate until ready to serve.

7-up Cake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 ounce) package yellow cake mix
• 1 (5 ounce) package instant pineapple pudding
• 3/4 cup cooking oil
• 4 eggs
• 1 (10 ounce) bottle 7-up
• 1 1/2 cups sugar
• 2 tablespoons flour
• 1/2 cup margarine (1 stick)
• 2 egg yolks, slightly beaten
• 1 (6 ounce) can crushed pineapple, do not drain
• 1 cup coconut (more if needed)
• 1 cup chopped pecans (more if needed)

Recipe

• 1 mix together cake mix and instant pudding. add oil. add eggs, beating well after each addition. add seven-up. mix well. bake in 9x13-inch greased and floured pan at 350* for approximately 30 minutes, or until cake pulls away from edge of pan.
• 2 frosting.
• 3 mix together sugar and flour. add the rest of the frosting ingredients except the coconut and chopped pecans. cook on top of stove, or in microwave oven, until thick; then add the coconut and chopped pecans.
• 4 spread frosting on cake while both are still warm.

Butternut Cheesecake With Greek Yogurt (lowfat, Low Sugar)

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

Ingredients

• 8 ounces cream cheese or 8 ounces neufchatel cheese
• 2 cups greek yogurt (full fat or low fat)
• 2/3 cup sugar (or to taste)
• 2 teaspoons pumpkin pie spice (or to taste)
• 1/2 teaspoon vanilla extract (or to taste)
• 4 large eggs
• 1 3/4-2 cups cooked mashed butternut squash
• nonstick cooking spray

Recipe

• 1 preheat oven to 325°f.
• 2 have all ingredients at room temperature, but if your cream cheese is still cold, microwave it for 15-20 seconds or so to soften it.
• 3 beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• 4 add greek yogurt and mix to incorporate.
• 5 add sugar and spice; beat until incorporated.
• 6 add vanilla, beat until incorporated.
• 7 lightly beat one egg, add to batter and beat briefly just to combine. repeat with remaining eggs, one at a time.
• 8 add butternut squash; beat just until incorporated and smooth.
• 9 spray baking pan with cooking spray. pour batter into pan.
• 10 bake in middle of oven at 325 degrees for about 35 to 40 minutes, or until center is almost set (the center should jiggle slightly when pan is gently shaken). if you are using a springform pan, adjust baking time accordingly.
• 11 remove from oven and cool on a rack. when completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• 12 note: i tried adding a couple tablespoons of almond milk to the mashed butternut squash and mixing in well. i think the cake came out even a bit lighter in texture. if you try this, be careful not to use too much almond milk because it would make the butternut too runny.

Chocolate Dipped Coconut Macaroons

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

Ingredients

• 12 ounces sweetened condensed milk
• 1 egg
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• 5 cups sweetened coconut
• 2 ounces milk chocolate
• 2 ounces semi sweet chocolate
• 2 tablespoons shortening

Recipe

• 1 preheat oven to 325 degrees.
• 2 mix sweetened condensed milk, egg , vanilla and salt until combined. stir in the coconut until well blended.
• 3 drop the dough about 2 inches apart onto coated cookie sheet. form the cookies moistening your hands with water as necessary to prevent sticking.
• 4 bake 22 - 25 minutes until lightly golden on top.
• 5 cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
• 6 cool cookies to room temperature 40 minutes.
• 7 combine ingredients for chocolate dipping sauce. heat in microwave in medium temperature, remove and stir until chocolate is smooth.
• 8 dip each macaroon 1/2 inch into chocolate sauce. place on cookie sheet with wax paper.
• 9 refrigerate the macaroons until the chocolate sets about one hour before serving.

Arlene's Veggie Casserole

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

Ingredients

• Servings: 6
• 1 (11 ounce) can shoepeg corn, drained
• 1 (14 1/2 ounce) can french style green beans, drained
• 1 (10 3/4 ounce) can cream of celery soup
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese
• 1 (4 ounce) package ritz crackers, crushed (1 sleeve)
• 1/4 lb salted butter
• salt and pepper

Recipe

• 1 preheat oven to 350°f.
• 2 lightly grease a 2-quart glass dish with butter or cooking spray.
• 3 in large bowl, mix canned veggies, chopped fresh veggies, cream of celery soup, sour cream, and cheddar cheese.
• 4 gently mix until consistent.
• 5 microwave butter in medium bowl until liquid, and mix with crushed ritz crackers until all crackers are coated.
• 6 pour veggie mixture into glass baking dish.
• 7 cover evenly with ritz crackers.
• 8 bake uncovered at 350°f for 45 minutes.

Bacon & Caramelized-onion Asparagus

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

Ingredients

• Servings: 6
• 3 slices center-cut bacon
• 1 1/2 lbs fresh asparagus spears, trimmed
• 1 tablespoon water
• 1/2 cup onion, chopped
• 1/2 cup light ranch dressing

Recipe

• 1 cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently.
• 2 drain bacon on paper towels.
• 3 discard drippings from skillet; do not wash skillet.
• 4 place asparagus in microwaveable casserole or 10x4-inch dish.
• 5 add water.
• 6 microwave on high 4-5 minutes or until asparagus is crisp-tender.
• 7 meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender.
• 8 stir in dressing.
• 9 drain asparagus; top with sauce and crumbled bacon.

Chocolate Decadence Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 3 cups whole milk, divided
• 4 ounces semi-sweet chocolate baking squares
• 3/4 cup sugar
• 1/4 cup butter
• 5 cups bread, cubed
• 2 teaspoons vanilla
• 3/4 teaspoon cinnamon
• 3 eggs, lightly beaten

Recipe

• 1 for custard combine 2 c milk, chocolate, sugar and butter in a large bowl. microwave on high for 9 minutes, stirring every 3 minutes, or until chocolate is melted.
• 2 stir bread cubes, vanilla, cinnamon and remaining milk into hot mixture. stir in eggs. let stand 5 minutes.
• 3 stir and pour into buttered 1 1/2 quart baking dish. bake at 350 for 45-55 minutes or until table knife inserted into center comes out clean.
• 4 serve warm. may be topped with whipped cream and shaved chocolate for an elegant presentation.

Chocolate Dipped Figs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 12 -15 dried figs
• 1 cup semi-sweet chocolate chips
• sea salt, coarsely ground

Recipe

• 1 melt chocolate chips on high in the microwave, stirring every 30 seconds until melted and smooth.
• 2 stick a toothpick in to a fig and swirl in the melted chocolate, until covered.
• 3 place chocolate covered fig on a piece of waxed paper over a plate.
• 4 sprinkle a little sea salt over chocolate covered fig.
• 5 repeat until all figs are covered with chocolate and lightly salted.
• 6 refrigerate until chocolate has set.
• 7 store in the refrigerator in an air tight container, with waxed paper between layers.

Chocolate Deadly Delights

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

Ingredients

• 3 (1 ounce) unsweetened chocolate squares
• 1 cup butter
• 2 cups sugar
• 1 1/3 cups flour, unsifted
• 2 teaspoons vanilla extract
• 4 large eggs, beaten
• 2 cups pecans, chopped
• 4 tablespoons unsalted butter
• 2 (1 ounce) unsweetened chocolate squares
• 4 cups powdered sugar, unsifted
• 1/2 cup coffee, cold

Recipe

• 1 oven 350°f.
• 2 melt chocoalte and butter in a double boiler (or microwave) and combine till smooth.
• 3 add sugar, flour, vanilla and eggs - combine.
• 4 add nuts and stir.
• 5 using mini-muffin tins (or just mini-muffin cups on cookie sheets) fill about halfway full (i used a mellon baller for this) and bake 14-15 minutes.
• 6 while deadlies are cooking - prepare frosting.
• 7 melt additional 4 tbsp butter and chocolate.
• 8 stir in powdered sugar (use a whisk).
• 9 add enough coffee to make a smooth mixture (i always use all the coffee - the frosting will be very thick, but it's okay).
• 10 frost deadlies while they are hot -- thick frosting will spread out in the mini-muffin cups.
• 11 top with pecan half, if desired.

Butternut Pumpkin (squash), Roasted Hazelnut And Feta Salad

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

Ingredients

• Servings: 10
• 1 cup hazelnuts
• 1 1/2 kg butternut pumpkin, cut into 3cm pieces
• olive oil flavored cooking spray
• salt and pepper
• 175 g marinated persian feta cheese, drained
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper, to taste

Recipe

• 1 preheat fan-forced oven to 230°c /445°f (240°c if not fan forced).
• 2 while the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. chop nuts and set aside.
• 3 line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• 4 roast, turning once, for 15 minutes or until golden brown and tender. cool to room temperature.
• 5 place dressing ingredients in a screw-top jar and shake well to combine. remove lid. microwave on high (100 per cent) for 10 seconds or until honey is melted. shake again to combine.
• 6 combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

Caribbean Bread Pudding With Pina Colada Sauce

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

Ingredients

• Servings: 8
• 6 cups french bread, cubed
• 1 cup skim milk
• 1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
• 1/2 cup egg substitute
• 2 teaspoons vanilla
• 1/2 teaspoon butter flavor extract
• 15 ounces crushed pineapple in juice, undrained
• 1/2 cup golden raisin
• 3/4 cup all- fruit pineapple preserves
• 1/3 cup shredded unsweetened coconut, toasted
• 1 teaspoon rum or 1/8 teaspoon rum extract

Recipe

• 1 preheat over to 350 degree f or 180°c.
• 2 spray 11 x 7 inch glass baking dish with non stick cooking spray.
• 3 place cubed bread in large bowl; set aside.
• 4 combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. drain pineapple reserve juice.
• 5 add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
• 6 spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. cool slightly.
• 7 for the sauce add water to reserved pineapple juice to equal ¼ cup.
• 8 combine juice, preserves, coconut and rum in microwavable bowl.
• 9 microwave at high 2 – 3 minutes or until sauce is hot and bubbling cool to room temperature.
• 10 divide pudding among 8 plates; top each serving with 2 tablespoons of pina colada sauce.

Chicken, Veggies And Noodles

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 1/2 quarts water
• 2 eggs, raw
• 2 chicken bouillon cubes
• 2 1/2 cups chicken
• 1/2 cup broccoli
• 1/2 cup baby carrots, halved
• 1/4 cup potato, 1 inch squares
• 1/2 cup onion, chopped
• 1/2 cup mushroom, sliced
• 2 cups egg noodles
• 1/2 teaspoon garlic, ground, dried
• 1/2 teaspoon parsley flakes, ground, dried
• 1 teaspoon lawry's seasoned salt

Recipe

• 1 -fill a 4 quart pot with 2.5 quarts* of water.
• 2 -cut then add 2.5 cups previously cooked chicken into the water (i use chicken i roasted for dinner the night before). bring it to a rolling boil.
• 3 -add 2 cubes of chicken bullion. reduce heat to a simmer.
• 4 -add 2 raw eggs, cut then add 1/2 cup broccoli, 1/2 cup baby carrots, halved, 1/4 cup potato, 1 inch squares, 1/2 cup onion, chopped, 1/2 cup sliced baby 'bella mushrooms.
• 5 -season to taste. i season with 1/2 tsp ground, dried garlic, 1/2 tsp dried parsley flakes, 1 tsp lowry's seasoned salt.
• 6 -low simmer for approximately 1 hour letting the flavors blend. add seasoning according to taste.
• 7 -after an hour of simmering add 2 cups of egg noodles. let the soup simmer for an additional hour or until the noodles are cooked.
• 8 -remove from heat and serve hot in 1.5 cup bowls with whole wheat mini bagels.
• 9 *add more water if you want more of a "soupy" mixture.
• 10 i also pepper my bowl to taste and add a couple of splashes of tobasco or other hot pepper sauce.it warms the heart.
• 11 add any other vegetables you might want to add. i've added 1/2 cup corn, 1/2 cup green beans, 1/2 cup peas, cubed squash, etc. in the past.
• 12 it can also be broken out into single meal packets, frozen and reheated for another blustery day or microwaved for a quick lunch.

Christmas Pudding

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• 2 lbs soft breadcrumbs
• 1 1/2 lbs ground kidney suet
• 1/2 lb flour
• 8 eggs
• 2 lbs raisins
• 2 lbs currants
• 1/2 lb mixed candied peel
• 1 quart milk
• 2 lemons
• 1 cup sugar
• 2 teaspoons ground nutmeg
• 1/2 ounce ground cinnamon
• 1/2 lb grated apple
• 2 tablespoons cornstarch
• 1/2 cup golden brown sugar
• 1 tablespoon butter
• 1 1/4 cups water
• 1 lemon, juice of
• 1 dash cinnamon

Recipe

• 1 combine dry ingedients and mix well.
• 2 add all other ingredients, mix together very well.
• 3 wrap pudding in double layers of cheesecloth, tie and boil 6 hours.
• 4 alternate method: pack pudding firmly into quart canning jars, process in boiling water approximately 6 hours.
• 5 to re-heat place in double boiler for 1 - 1 1/2 hours or microwave at 50% for 5 - 8 minutes.
• 6 sauce:.
• 7 combine dry ingredients, mix till lump-free.
• 8 add rest of ingredients.
• 9 cook over medium/low heat, stirring constantly till thick.
• 10 serve pudding in small dessert dishes. drizzle sauce over top.

Caribbean Chicken With Black Beans

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons dark rum
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1 (15 ounce) can reduced sodium black beans
• 1 teaspoon olive oil
• 1 roma tomato, seeded and chopped
• 2 green onions, chopped
• 1 teaspoon fresh ginger, grated
• lime juice

Recipe

• 1 for the chicken: combine lime juice, rum, honey, ginger, salt and olive oil. heat in microwave on high powder for 1 minute. stir.
• 2 rinse chicken breasts and drain well. place in a non-metal dish and pour the warm marinade over chicken. marinate for up to 4 hours but at least 30 minutes.
• 3 heat grill. cook breasts over low heat, basting occasionally with the marinade. (i boil the marinade for 5 minutes after removing the chicken to be on the safe side.) watch carefully chicken doesn't burn. the chicken is done when firm to the touch. discard marinade.
• 4 for the beans: while the chicken is cooking, heat olive oil in saucepan. add tomato, green onions and ginger and saute on low heat for 5 minutes or until vegetables soften.
• 5 add the beans and some of the liquid from the can. simmer until warm. just before serving, squeeze lime juice over the beans.

Chocolate Crunch Nests For Easter

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

Ingredients

• 6 ounces light corn syrup
• 6 ounces good dark chocolate, broken into pieces
• 6 ounces butter
• 5 ounces corn flakes
• 3 ounces grated chocolate, milk or dark (optional)
• 1/2 pint cream
• 30 miniature chocolate eggs or 30 candy sprinkles

Recipe

• 1 melt the syrup, chocolate and butter together in double-saucepan or microwave.
• 2 add the cornflakes and mix well, so that they are all well-covered.
• 3 press into lightly-greased ramekins, or large muffin cups, and hollow up the sides into nest shapes.
• 4 there should be enough for 10 nests.
• 5 leave to cool and set.
• 6 when set, turn them out by running a sharp knife round the edge of each nest.
• 7 for the filling, simply whip the cream and add the grated chocolate- you may need to add sugar to the cream if you are using fruit.
• 8 decorate with mini-eggs.

Caribbean Chicken Medley

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

Ingredients

• Servings: 6
• 1 tablespoon cornstarch
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried cilantro
• 1 (8 ounce) can pineapple chunks, in juice, drained, reserve juice
• 2 tablespoons soy sauce
• 2 tablespoons russian salad dressing or 2 tablespoons catsup
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces (or thighs)
• 1 small zucchini, cubed
• 1/4 cup chopped carrot
• 6 green onions, sliced diagonally

Recipe

• 1 in 2 quart casserole, combine cornstarch, mustard, ginger and cilantro.
• 2 blend in 1 cup pineapple juice, the soy sauce and dressing.
• 3 add chicken, zucchini and carrot.
• 4 cover.
• 5 microwave at high for 12 minutes or until sauce is thickened and translucent, stirring 3 times.
• 6 stir in onions and pineapple chunks.
• 7 re-cover.
• 8 microwave at high for 2 minutes or until hot.
• 9 serve over hot cooked rice if desired.

Chocolate Cups

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

Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening
• 1 inch cupcake liners (aluminum foil or paper)

Recipe

• 1 in a microwave safe bowl, melt chocolate chips and shortening for 1 to 2 minutes, stirring until smooth.
• 2 with the brush, spread the chocolate mixture on the inside (bottom and sides) of the foil or paper cups. place on a baking sheet. refrigerate until firm; about 45 minutes.
• 3 just before assembling, remove the foil or paper cup.
• 4 fill with desired filling.

Chocolate Date Bars

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

Ingredients

• 125 g margarine
• 1 cup plain flour
• 1 cup dates
• 1/2 cup water
• 1/2 cup sugar
• 1 teaspoon baking soda (bi carb)
• 1 tablespoon cocoa

Recipe

• 1 place dates in a microwave proof jug with water.
• 2 cook for 3 minutes on high.
• 3 cream the margarine and sugar.
• 4 add the hot date mixture and beat well.
• 5 add the flour, cocoa and soda.
• 6 bake in a greased square slab tin (7 x 7") 200°c for 15-20 minutes.
• 7 leave in tin to cool then cut into bars.
• 8 hint: delicious if topped with a lemon icing while still warm.

Braised Brisket With Mushrooms (america's Test Kitchen)

Total Time: 6 hrs 50 mins Preparation Time: 50 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 4 -5 lbs beef brisket, fat trimmed to 1/4 inch (use a flat-cut brisket)
• salt and pepper
• 1/4 ounce dried porcini mushrooms, rinsed
• 2 tablespoons vegetable oil
• 1 lb mushroom, quartered
• 2 onions, chopped
• 1 tablespoon packed brown sugar
• 3 tablespoons flour
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1 cup low sodium chicken broth
• 1 cup dry red wine
• 3 bay leaves
• 1 teaspoon balsamic vinegar

Recipe

• 1 put oven rack in middle position and heat oven to 300 degrees.
• 2 pat brisket dry, prick all over fatty side with fork, and cut into 2 roasts (important for liquid reabsorption later). season with salt and pepper.
• 3 use 2 skillets to brown both roasts at once. heat oil in 12-inch skillets over medium-high heat until just smoking. brown roasts on both sides (10-14 minutes). transfer fat side up to a single 13 by 9-inch baking dish.
• 4 meanwhile, microwave 3/4 cup water and porcini in covered bowl until steaming (1 minute). let sit until softened (5 minutes). drain porcini through strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
• 5 scrape browned bits from roasts into single skillet, and pour off all but 1 tablespoon fat. add mushrooms and ¼ teaspoon salt and cook medium-high until liquid evaporates and mushrooms are golden brown (8 minutes).
• 6 add onions and sugar, and cook until browned (8-10 minutes).
• 7 add flour, garlic, and thyme, and cook until golden and fragrant (1 to 2 minutes).
• 8 slowly whisk in broth, wine, ½ cup reserved porcini liquid, reserved porcini, and bay leaves, scraping up any browned bits, and bring to boil. reduce heat to medium and simmer until thickened, about 8 minutes.
• 9 pour sauce over roasts and cover dish tightly with aluminum foil. bake until tender and fork inserted into meat meets no resistance, 4½ to 5 hours.
• 10 let brisket cool in dish at room temperature, uncovered, for 1 hour, flipping halfway through cooling. discard bay leaves. (cooled brisket can be refrigerated in sauce for 2 days; reheat gently, covered, in 300-degree oven for 1 hour before proceeding with next step.).
• 11 transfer roasts to carving board. strain sauce through fine-mesh strainer into fat separator; reserve mushrooms. let liquid settle, then pour into bowl. stir vinegar into sauce and microwave until warm, 30 to 60 seconds.
• 12 slice roasts against grain into ¼-inch slices and return to dish with mushrooms. pour 1½ cups sauce over meat. serve with remaining sauce.
• 13 (refrigerate sliced brisket in sauce for up to 3 days; reheat meat in sauce.).

Buttermilk-mexican Chocolate Pound Cake

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

Ingredients

• 1 (8 ounce) package semi-sweet chocolate baking squares, chopped*
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• powdered sugar

Recipe

• 1 microwave chocolate baking squares in a microwave-safe bowl at high 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
• 2 beat butter at medium speed with an electric mixer 2 minutes or until creamy. gradually add sugar, beating 5 to 7 minutes or until light and fluffy. add eggs, 1 at a time, beating just until yellow disappears after each addition. stir in melted chocolate, chocolate syrup, and vanilla until smooth.
• 3 combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. beat at low speed just until blended after each addition. pour batter into a greased and floured 10-inch tube pan or a 12-cup bundt pan.
• 4 bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. garnish, if desired.
• 5 2 (4.4-oz.) packages mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. omit ground cinnamon, and proceed with recipe as directed.

Chunky Salsa Sauce

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 1 (14 ounce) can tomatoes, diced
• 1 (8 ounce) can tomato sauce
• 4 ounces green chilies
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon dried red pepper

Recipe

• 1 in 2 qt microwaveable casserole, combine onion and garlic.
• 2 cover.
• 3 microwave 2-4 minutes.
• 4 add rest of ingredients.
• 5 microwave uncovered 8-11 minutes.
• 6 chill 4 hours.

Cranberry Spinach Salad

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1 (10 ounce) package fresh spinach
• 1/2 cup dried craisin, divided (dried cranberries)
• red onion (sliced, amount to taste)
• 4 slices bacon, cooked crisp and crumbled
• 1/2 cup honey
• 1/2 cup lime juice
• 2 tablespoons dijon mustard

Recipe

• 1 wash and dry spinach.
• 2 divide evenly among four salad plates.
• 3 top each with approximately 2 tablespoons craisins and onion slices.
• 4 combine dressing ingredients in a small glass mixing bowl using a wire whisk.
• 5 heat in the microwave on high for 1 minute or until warm.

911 Chocolate Emergency Cookies

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• 6 ounces semi-sweet chocolate chips
• 6 ounces bittersweet chocolate, broke into large pieces (can use dark chocolate)
• 1/2 cup unsalted butter, softened and divided (separated in 1/2's)
• 1 1/2 cups flour
• 1/3 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla

Recipe

• 1 melt chocolates and 1/2 stick butter (in microwave). cool briefly.
• 2 sift flour, cocoa, baking powder and salt. set aside.
• 3 beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
• 4 add the eggs and vanilla and mix.
• 5 mix in chocolate mixture, beating only until combined.
• 6 stir in flour mixture, only until combined.
• 7 chill for 1 hour.
• 8 dip out with an ice cream scoop (i use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
• 9 bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. do not over bake.
• 10 cool 2 minutes on pan before moving to cooling racks.

Cardamom Infused Chicken With Rice (saleek)

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• 1 1/4 kg chicken, with skin on, disjointed and washed
• 4 cups water
• 7 green cardamoms (peel the skin slightly so seeds can fall out)
• 2 teaspoons salt (to taste)
• 3/4 cup basmati rice
• 2 cups milk
• 3 tablespoons ghee
• 2 pieces gum arabic (mastikah do not leave it out)

Recipe

• 1 boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
• 2 remove chicken to an oven tray.
• 3 strain chicken broth into a big bowl and pour back into the cooking pot.
• 4 add rice to the broth, taste for salt.
• 5 cook rice till extremely soft and mushy.
• 6 add milk and simmer for 10 minutes, stirring continually on low heat.
• 7 heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
• 8 add melted mastikah to the rice and mix well. switch heat off close pot and rest for 10 minutes.
• 9 pop chicken under the grill to redden.
• 10 place rice onto serving plate arrange chicken over the rice.
• 11 serve with doggos (saudi salsa (zalaata or doggos)) and arabic salad (arabic salad).

Chicken And Dumplings

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

Ingredients

• Servings: 6
• 5 lbs bone-in skin-on chicken thighs
• table salt & fresh ground pepper
• 4 teaspoons vegetable oil
• 4 tablespoons unsalted butter (1/2 stick)
• 4 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 1 large onion, minced
• 6 tablespoons unbleached all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups low sodium chicken broth
• 1/4 cup whole milk
• 1 teaspoon fresh thyme leave, minced
• 2 bay leaves
• 1 cup frozen green pea
• 3 tablespoons fresh parsley, minced leaves
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat (or unsalted butter)

Recipe

• 1 for the stew:
• 2 pat the chicken dry with paper towels, then season with salt and pepper.
• 3 heat 2 teaspoons of the oil in a large dutch oven over medium-high heat until just smoking.
• 4 add half of the chicken and cook until golden on both sides, about 10 minutes.
• 5 transfer the chicken to a plate and remove the browned skin.
• 6 pour off the chicken fat and reserve. return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. pour off and reserve any chicken fat.
• 7 add the butter to the dutch oven and melt over medium-high heat.
• 8 add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
• 9 stir in the flour.
• 10 whisk in the sherry, scraping up any browned bits.
• 11 stir in the broth, milk, thyme, and bay leaves.
• 12 nestle the chicken, with any accumulated juices, into the pot.
• 13 cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• 14 transfer the chicken to a cutting board.
• 15 discard the bay leaves. allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
• 16 shred the chicken,(using two forks), discarding the bones, then return it to the stew.
• 17 for the dumplings:
• 18 stir the flour, baking powder, and salt together.
• 19 microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• 20 stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• 21 return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
• 22 drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
• 23 reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
• 24 serve.

Bangers And Mash With Golden Onions

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

Ingredients

• Servings: 4
• 12 sausages
• 6 large potatoes
• 3/4 cup milk, low fat milk is fine
• salt, to taste
• fresh ground pepper, to taste
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, finely sliced
• 6 garlic cloves, finely chopped
• 1 tablespoon cream
• dijon mustard or english mustard

Recipe

• 1 blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
• 2 peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
• 3 drain the potatoes well.
• 4 bring the milk to the boil and mash the spuds, gradually adding the hot milk. season to taste, and set aside.
• 5 heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
• 6 pan-fry or grill the sausages until they are browned all over.
• 7 while the sausages are cooking and browning, put the potato mash in the microwave with what huey calls "a good slurp of cream and a generous dollop of butter on top". heat until really hot, then mix in the butter and cream.
• 8 place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
• 9 chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.

Colorado Mel's Caramel Rum Fondue

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

Ingredients

• Servings: 6
• 1 (14 ounce) bag kraft caramels (can substitute the kraft baking caramel bits, which are great because there's no unwrapping to do wh)
• 1/2 cup evaporated milk
• 1/3 cup rum

Recipe

• 1 put all ingredients into your electric fondue pot.
• 2 turn heat on to medium setting.
• 3 stir frequently until completely melted and smooth.
• 4 turn down to low and just keep warm.
• 5 or.
• 6 cook all ingredients together in microwave or on stove top until completely melted and smooth.
• 7 add to any type fondue pot and keep heated for duration of the party.