Chocolate-marshmallow Sandwiches

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 2/3 cup semi-sweet chocolate chips
• 4 tablespoons marshmallow creme, such as fluff
• 8 slices bread
• 2 tablespoons unsalted butter, melted

Recipe

• 1 in a glass bowl, microwave chips on 50 percent power for 1 minute; stir until completely melted and smooth.
• 2 let cool slightly.
• 3 on one piece of bread, spread 1 t chocolate.
• 4 on another slice of bread, spread 1 t marshmallow creme.
• 5 join slices and brush top with a little of the melted butter.
• 6 repeat with remaining slices of bread.
• 7 heat a medium-size nonstick skillet over medium heat.
• 8 place sandwich, butter-side down, in pan and brush top with butter.
• 9 cook for about 2 minutes, or until golden brown.
• 10 flip and cook an additional 2 minutes.
• 11 remove from skillet and serve immediately.
• 12 repeat with remaining sandwiches.

Chocolate-mint Chip Ice Cream Sandwiches

Total Time: 1 hr 27 mins Preparation Time: 1 hr 15 mins Cook Time: 12 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces semi-sweet chocolate chips
• 4 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips (milk or semi-sweet)
• 3 tablespoons sugar
• 1 pint mint chocolate chip ice cream

Recipe

• 1 preheat oven to 325°f.
• 2 line 2 rimmed baking sheets with parchment.
• 3 in a medium bowl, whisk together flour, cocoa, baking soda, and salt.
• 4 in large bowl, melt semi-sweet chocolate chips and butter in microwave 30-45 seconds on high. stir. remove from heat and cool slightly.
• 5 combine chocolate mixture, brown sugar, egg, and vanilla in large bowl and beat until mixture is well combined.
• 6 gradually stir flour mixture into chocolate mixture. add chocolate chips.
• 7 refrigerate 15 minutes.
• 8 roll dough into 24 1-inch balls, then roll each in sugar. transfer dough balls to baking sheets and bake until cookies are puffed and lightly browned, 12 to 15 minutes.
• 9 transfer cookies to wire rack and let cool completely. repeat with any remaining dough.
• 10 arrange 9 cookies bottom side up and top each with a small scoop of ice cream. top with a second cookies, bottom side down, pressing together slightly.
• 11 wrap each in plastic and freeze until firm, about 1 hour.
• 12 enjoy!

Caesar Egg Strata

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 1
• cooking spray
• 2 eggs
• 2 tablespoons 2% low-fat milk
• 1 tablespoon reduced-fat caesar salad dressing
• 1/2 slice whole grain bread, cut into cubes
• 2 teaspoons packaged pre-cooked bacon bits
• 1 tablespoon freshly shaved parmesan cheese

Recipe

• 1 spray a small bowl with cooking spray. add eggs, milk and dressing; whisk together. stir in bread cubes and bacon bits.
• 2 microwave on medium-high (70 % power) for 1 to 2 minutes, until soft curds form, stirring several times so eggs stay fluffy. top with cheese.

Chocolate-lemon Creams

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

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon extract
• 1 cup sifted powdered sugar
• 12 (2 ounce) baking chocolate squares
• 2 (2 ounce) vanilla candy coating, squares (optional)

Recipe

• 1 beat first 5 ingredients at medium speed with an electric mixer until smooth; cover. freeze 2 hours.
• 2 shape cream cheese mixture into 1-inch balls, and place on a wax paper-lined baking sheet; cover and freeze 1 hour. let stand at room temperature 10 minutes.
• 3 microwave chocolate candy coating in a 1-quart microwave-safe bowl at high 1 1/2 minutes or until melted, stirring twice.
• 4 dip balls into coating; place on wax paper. let stand until firm.
• 5 place vanilla coating in a zip-top plastic bag. seal and submerge coating in warm water until melted. snip a hole in 1 corner of bag, and drizzle coating over chocolates, if desired.

Chicken Broccoli Stir Fry

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

Ingredients

• Servings: 6
• 2 whole chicken breasts, cut into bite size pieces
• 3 tablespoons soy sauce
• 1 tablespoon oil
• 4 cups fresh broccoli, cut into floweretts
• 1 cup water
• 1 chicken bouillon cube
• 1 dash garlic powder
• 2 tablespoons margarine
• 1 cup fresh mushrooms, sliced
• 1 (5 ounce) bamboo shoots, drained
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons sesame seeds

Recipe

• 1 in a small bowl combine chicken pieces, soy sauce and oil. blend to cover chicken and set aside for 5 minutes.
• 2 bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
• 3 in a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. simmer on medium low for 5 minutes. push up side of wok.
• 4 increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. stir fry til tender. push up beside broccoli.
• 5 add margarine, let melt and add sliced mushrooms. stir fry til tender.
• 6 bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
• 7 combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture. heat til thicken, stirring constantly for 2 minutes.
• 8 add sesame seeds and serve over cooked rice or chow mein noodles.

Asian Lamb

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

Ingredients

• Servings: 4
• 1 lb boneless lamb shoulder (lamb shoulder should be cut into 1/4-inch strips)
• 1/2 cup water
• 1/2 cup orange juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons imported soy sauce
• 1 (8 ounce) can water chestnuts, drained
• 1 (16 ounce) can bean sprouts, drained
• 2 cups chinese cabbage, sliced thin
• 1 tablespoon cornstarch
• 1 tablespoon water, cold
• 2 tablespoons green onions, chopped
• 3 cups hot cooked rice

Recipe

• 1 mix lamb, 1/2 c water, the orange juice, salt, pepper and soy sauce in 2-quart casserole.
• 2 cover and microwave on medium (50%) until lamb is tender, 16 to 20 minutes, stirring every 3 minutes.
• 3 stir in drained water chestnuts, bean sprouts and cabbage.
• 4 cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
• 5 blend cornstarch and 1 t cold water in 4 c glass measure.
• 6 drain juices from meat mixture into cornstarch mixture; stir well.
• 7 microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so.
• 8 pour over meat and vegetables.
• 9 sprinkle with onions and serve over the hot rice.

Chicken Tetrazzini

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

Ingredients

• Servings: 6
• 2 cups chicken, cooked and cubed
• 8 ounces spaghetti noodles
• 8 ounces sour cream
• 2 (10 ounce) cans cream of mushroom soup (or use cream soup mix (replacement for cream of ___ soups) substitute mix)
• parmesan cheese (to taste)

Recipe

• 1 cook spaghetti and drain.
• 2 mix together chicken, sour cream, and cream of mushroom soup.
• 3 combine spaghetti and soup mixture and put in 3qt pan.
• 4 sprinkle with parmesan cheese.
• 5 cover and place in 350°f oven and bake for about 45 minutes or place in crockpot on high for 2-3 hours (i have also just warmed in the microwave for an even quicker meal, but prefer the oven or crockpot method.).

Chicken Teriyaki With Vegetables

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

Ingredients

• Servings: 3
• 3 boneless skinless chicken breasts
• 1/2 cup kikkoman soy sauce, less sodium
• 1/4 cup packed light brown sugar
• 1 tablespoon garlic, minced
• 1 teaspoon ground ginger
• 3/4 cup frozen sliced carrots, julienned
• 1 cup snow peas
• 1 red pepper, sliced
• 2 green onions, diced
• 1 1/2 cups cooked brown rice

Recipe

• 1 combine soy sauce, brown sugar, garlic & ginger.
• 2 pour into plastic bag and add chicken. marinade for at least 30 minutes.
• 3 grill chicken. meanwhile microwave carrots, snow peas & red pepper until almost cooked through.
• 4 slice chicken into strips. toss remaining marinade with vegetables in wok or skillet. stir fry until vegetables are tender, adding chicken & scallions to combine. serve over rice.

Chocolate Cherry Surprises, Variant Of Chocolate Covered Surpris

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

Ingredients

• Servings: 24
• 2/3 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon maraschino cherry juice
• 1 teaspoon vanilla extract
• 25 maraschino cherries, patted dry
• 1 cup milk chocolate chips, plus
• 25 more milk chocolate chips, divided

Recipe

• 1 butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• 2 add flour, cherry juice and vanilla; mix well.
• 3 cover; refrigerate 1 hour.
• 4 preheat oven to 350°f
• 5 stuff each cherry with 1 of the chocolate morsels; wrap in 1 tablespoon of dough, completely covering cherry with dough.
• 6 roll each into ball.
• 7 place, 2 inches apart, on ungreased baking sheet.
• 8 reserve remaining chocolate morsels for later use.
• 9 bake 15 minutes, or until lightly browned.
• 10 remove from baking sheet to wire rack; cool 30 minutes.
• 11 melt remaining 1 cup chocolate morsels in top of double boiler over low heat. (or, place in small microwavable bowl; microwave on high 45 seconds.
• 12 stir until chocolate is completely melted.) dip tops of cookies into melted chocolate.
• 13 return to wire rack; let stand until chocolate is set, about 1 hour.
• 14 store in single layer in airtight container at room temperature.

Chicken Tetrazzini Family Style - Oamc

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

Ingredients

• Servings: 6
• 2 -3 lbs chicken breasts, cut into bite sized pieces
• 1 (8 ounce) jar sliced mushrooms, reserve liquid
• 3/8 cup butter
• 1 (5 ounce) jar pimientos, drained
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 1/4 cups evaporated milk
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon celery salt
• 1/4 teaspoon salt
• 8 ounces spaghetti, broken into thirds
• 1/2 medium onion, diced
• 1 cup grated sharp cheddar cheese
• 1/4 cup shredded parmesan cheese
• 1 cup plain breadcrumbs

Recipe

• 1 in large pot, boil spaghetti according to package directions.
• 2 drain.
• 3 mix with mushrooms, reserving mushroom liquid for later use.
• 4 add pimentos (drained).
• 5 set aside.
• 6 in large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
• 7 add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
• 8 slowly add evaporated milk and stir until smooth.
• 9 continue simmering for five minutes.
• 10 put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
• 11 pour sauce over.
• 12 sprinkle top with parmesan, and cheddar.
• 13 in microwave, melt remaining butter and combine with bread crumbs.
• 14 sprinkle over the top of the cheeses.
• 15 bake uncovered at 350 degrees for 25 minutes.
• 16 if freezing, i freeze after adding the breadcrumbs and before baking.
• 17 after freezing, allow to thaw overnight in refrigerator and then bake as directed.

Coconut Rice

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

Ingredients

• Servings: 4
• 500 g basmati rice, steamed
• 1/4 teaspoon black mustard seeds
• 10 curry leaves
• 50 g freshly grated coconut (unsweetened) or 50 g shredded coconut (unsweetened)
• 1 green chili, thinly sliced on angle
• 1/2 cup red onion, finely chopped
• 1/2 cup picked fresh coriander (cilantro)
• 3 tablespoons olive oil

Recipe

• 1 use a non stick pan and dry fry the coconut until golden brown.
• 2 then add the red onion and mix with the coconut.
• 3 add the chilli, curry leaves & mustard seed and cook for about 2 minutes.
• 4 microwave the rice for a minute and add to the mix incorporating all the ingredients.
• 5 finish with the coriander and the olive oil.
• 6 season with some fresh sea salt and serve.

Caesar Beef Kabobs

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

Ingredients

• Servings: 4
• 4 small new potatoes (1/2 lb.)
• 1 lb boneless beef top sirloin steak, cut 1 inch thick
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 small onion, cut into 1 inch pieces
• 1/2 cup non-creamy caesar salad dressing
• salt & pepper

Recipe

• 1 microwave potatoes in micro-safe dish covered in plastic wrap with holes punched in it for 4 to 7 minutes, or until potatoes are just tender.
• 2 cut beef steak into 1 1/4 inch pieces.
• 3 combine beef, potatoes, onions, bell pepper in a large bowl.
• 4 drizzle with all but 2 tablespoons of the dressing.
• 5 toss to coat.
• 6 marinate if desired, but not needed.
• 7 thread ingredients on skewer, alternating meat and veggie.
• 8 grill over medium heat, turning occasionally for 10 to 12 minutes (med to med-rare) more if desired.
• 9 season with salt and pepper.
• 10 drizzle with remaining dressing before serving.

Apple Blueberry Oatmeal

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 1
• 1 cup apple cider
• 1/2 cup instant oats
• 1/4 cup blueberries

Recipe

• 1 combine cider, oats and blueberries in a microwave safe bowl. cook on high 1 minute and 30 seconds. let sit for a minute or two to thicken.

Chocolate Cherry Coconut Slice

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

Ingredients

• Servings: 20
• 150 g butter, melted
• 1/2 cup brown sugar
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 3 cups desiccated coconut
• 395 g sweetened condensed milk
• 2 eggs, beaten lightly
• 200 g red glace cherries, chopped
• 200 g good quality dark chocolate, chopped
• 60 g butter

Recipe

• 1 make base first by combining butter & sugar in a bowl. sift the flour and baking powder over the butter mixture and stir to combine.
• 2 using a large spoon, press the mixture into the base of the pan.
• 3 bake for 15 minutes or until light golden brown colour.
• 4 to make the filling combine the coconut, condensed milk and eggs in a bowl. mix well. stir in the glace cherries and spoon the mixture over the warm base.
• 5 bake another approx 20 minutes or until golden brown in colour and firm to touch.
• 6 allow this to cool completely before adding the topping.
• 7 to make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• 8 n.b. slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

Body Butter Recipe

Total Time: 4 mins Preparation Time: 2 mins

Ingredients

• 1/2 cup aloe vera gel
• 1 1/2 tablespoons cornstarch
• 1 tablespoon witch hazel
• 3 -4 drops peppermint oil

Recipe

• 1 mix aloe, cornstarch and witch hazel in glass bowl.
• 2 microwave 1-2 minutes, stirring in 30-second intervals.
• 3 cook until mixture becomes clear and thick.

Caesar Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large head romaine lettuce
• 1 garlic clove
• 1/4 teaspoon dry mustard
• 1/4 cup olive oil
• 1/2 teaspoon black pepper
• cayenne pepper
• 0.25 (2 ounce) can olive anchovy packed in oil
• 1 egg
• 1 lemon
• 1 dash worcestershire sauce
• 1 cup toasted cubed stale bread
• olive oil flavored cooking spray
• 3 tablespoons parmesan cheese

Recipe

• 1 spray a cooking sheet or some layered aluminum foil with cooking spray. place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. sprinkle lightly with black pepper, and place in a 375°f oven. check every few minutes, and remove when crispy.
• 2 peel outer leaves off lettuce and discard. slice remaining lettuce (as a bunch) in half-inch strips. rinse in cold water.
• 3 peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. microwave the lemon for thirty seconds, and then slap it around a little. cut open carefully, squeeze out juice into bowl. pulp is okay, but pick out the seeds with a spoon.
• 4 combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well).
• 5 once the mix is good and pureed, slowly drizzle in the olive oil as the blender continues to run, adding a few drops at a time. the mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). add an additional egg or a 1/4 cup of eggbeaters if the dressing is too thin.
• 6 adjust taste with additional garlic, lemon juice, pepper, and worcestershire sauce as desired. (adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy).
• 7 pour mixture in salad bowl, and chill in refrigerator until ready to serve.
• 8 add lettuce and croutons to salad bowl, toss. garnish with parmesan cheese and black pepper.

Caesar Egg Strata

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• cooking spray
• 2 eggs
• 2 tablespoons 2% low-fat milk
• 1 tablespoon light caesar salad dressing
• 1/2 slice whole grain bread, cut into cubes
• 2 teaspoons bacon bits
• 1 tablespoon parmesan cheese, freshly shredded

Recipe

• 1 spray a small bowl with cooking sprau. add eggs, milk, and dressing; whisk together.
• 2 stir in bread cubes and bacon bits.
• 3 microwave on medium-high for 1-2 minutes, until soft curds form, stirring several times so eggs stay fluffy.
• 4 top with cheese.

Chocolate Cherry Trifle

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

Ingredients

• Servings: 16
• 2 (12 ounce) chocolate pound cake
• 1/2 cup black cherry jam
• 1/2 cup cherry brandy
• 2 cups drained bottled sour cherries (recommended ( morello)
• 4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
• 1 1/3 cups milk, plus
• 1 tablespoon milk
• 1 1/3 cups heavy cream, plus
• 1 tablespoon heavy cream
• 8 egg yolks
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1/3 cup cocoa
• 3 cups heavy cream
• 1 ounce bittersweet chocolate
• 1 large wide trifle bowl

Recipe

• 1 slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
• 2 pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
• 3 cover with cling wrap and leave to macerate while you make the custard.
• 4 melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. or you can place it in a bowl over a pan of simmering water. once the chocolate is melted, ser aside while you get on with the custard.
• 5 in a saucepan warm the milk and cream.
• 6 whisk the egg yolks, sugar, and cocoa in a large bowl.
• 7 pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
• 8 stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
• 9 cook over a medium heat until the custard thickens, stirring all the time. make sure it doesn't boil, as it will split and curdle.
• 10 keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
• 11 the custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. and you do need this thick, so don't panic so much that you stop cooking while it is still runny. admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• 12 when the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
• 13 when you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. grate the chocolate over the top.

Chocolate Cherry Clusters

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups bittersweet chocolate chips
• 1 1/2 cups cheerios toasted oat cereal or 1 1/2 cups similar cereal
• 1 cup dried cherries or 1 cup other dried fruit
• 1/2 cup walnut pieces

Recipe

• 1 in medium bowl, microwave chocolate chips on high 1 minute.
• 2 stir.
• 3 microwave on high 1 more minute, until nearly melted.
• 4 stir until smooth.
• 5 quickly stir in cereal, cherries, and walnuts until well coated.
• 6 using a tablespoon, drop clusters on a wax paper lined baking sheet.
• 7 refrigerate 1 hour, until no longer sticky.

Big John's B B Q Portabella Mushrooms

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 teaspoons garlic, minced fine
• 1/2 cup soy sauce, tamari
• 2 tablespoons parmesan cheese, grated
• 1/2 cup mozzarella cheese, grated
• 4 large portabella mushrooms, stems removed
• 1 tablespoon onion, minced fine

Recipe

• 1 mix butter, garlic, onion, soy sauce and parmesan cheese.
• 2 heat for 30 seconds on high in microwave, stir after 15 seconds.
• 3 chop stems from mushrooms and add to mix.
• 4 drizzle sauce onto overturned mushrooms.
• 5 sprinkle mozzarella over mushrooms, and place on top rack in bbq.
• 6 check after 15- 20 minute.
• 7 if mushrooms are tender and cheese is melted, remove from heat.

Chicken Burritos

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

Ingredients

• 1 -1 1/2 lb chicken, cooked and cut up
• 10 1/2 ounces cream of chicken soup
• 14 1/2 ounces no-salt-added whole tomatoes, drained and chopped
• 10 ounces rotel diced tomatoes with mild green chilies (use juice only, see note above)
• 6 flour tortillas, heated in skillet or microwave
• shredded cheese, to taste

Recipe

• 1 in skillet, combine chicken, soup, tomatoes, and rotel juice.
• 2 cook over medium heat, stirring occasionally, until heated through and thickened a little (about 15 minutes).
• 3 sprinkle center of tortilla with shredded cheese, add chicken mixture, and roll up burrito.

Asian Pea Pods Casserole (microwave)

Total Time: 8 mins Preparation Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 (6 ounce) package frozen pea pods
• 1 (6 ounce) can sliced water chestnuts, drained
• 3 green onions, sliced
• 1/4 cup butter
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• 1 dash pepper

Recipe

• 1 microwave pea pods in 1-qt. covered glass casserole for 2 minutes, or until thawed.
• 2 stir in remaining ingredients.
• 3 microwave,uncovered, 4 minutes, or until pea pods are crisp tender.
• 4 stir again, adjust seasonings if necessary, and serve.

Chocolate Cherry Merlot Brownies

Total Time: 53 mins Preparation Time: 20 mins Cook Time: 33 mins

Ingredients

• Servings: 16
• 6 ounces pkg. dried sweet cherries (1 1/4 cups, chopped)
• 1/2 cup merlot
• 8 ounces dark chocolate, baking bar (53% cacao, broken into small sections)
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350º f.
• 2 grease 9-inch-square baking pan.
• 3 microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on high (100%) power for 1 minute.
• 4 set aside for 15 minutes, stirring occasionally.
• 5 drain cherries; discard wine.
• 6 microwave chocolate in small, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir.
• 7 sections may retain some of their original shape.
• 8 if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• 9 combine flour and salt in small bowl.
• 10 beat sugar and butter in medium mixer bowl until well mixed.
• 11 add eggs and beat until light and fluffy. beat in melted chocolate and vanilla extract.
• 12 stir in flour mixture until blended.
• 13 stir in drained cherries.
• 14 spread into prepared pan.
• 15 bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
• 16 cool completely in pan on wire rack.
• 17 cut into bars.
• 18 note: sweetened dried cranberries can be substituted for the dried cherries.

Chocolate-mint Cake

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

Ingredients

• Servings: 16
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter, softened
• 1 (16 ounce) package light brown sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract
• peppermint frosting
• chocolate ganache
• peppermint candy cane, coarsely crushed peppermint candies

Recipe

• 1 melt chocolate chips in a microwave-safe bowl on high for 30-second intervals until melted (about 1 1/2 minutes). stir until smooth.
• 2 beat softened butter and brown sugar at medium speed with an electric mixer at medium speed with an electric mixer about 5 minutes or until well blended. add eggs, one at a time, beating just until blended after each addition.
• 3 add melted chocolate, beating just until blended.
• 4 sift together flour, baking soda, and salt. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. beat at low speed just until blended after each addition. gradually add hot water in a slow, steady stream, beating at low speed just until blended. stir in vanilla. spoon batter evenly into 3 parchment-paper lined 8-inch round cake pans.
• 5 bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. spread peppermint frosing evenly between cake layers. spread chocolate ganache evenly on top and sides of cake. garnish with peppermint candy canes and crushed peppermint candies. makes 16 servings.
• 6 peppermint frosting.
• 7 1/2 cup butter, softened.
• 8 1 (16 oz.) pkg. powdered sugar.
• 9 13/ cup milk.
• 10 1/4 t. peppermint extract.
• 11 beat butter at medium speed with an electric mixer until creamy, gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. beat at low speed just until blended after each addition. stir in peppermint extract. chill at least 10 to 15 minutes. makes about 2 cups.
• 12 chocolate ganache.
• 13 1 (12 oz.) pkg. swmi-sweet chocolate chips.
• 14 1 1/2 cup whipping cream.
• 15 3 t. butter.
• 16 microwave semi-sweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl on medium 2 1/2 to 3 minutes or until chocolate begins to melt. whisk until chocolate begins to melt. whisk until chocolate melts and misture is smooth. whisk in butter, and let stand 20 minutes. beat at medium speed with an electric mixer 3 to 4 minutes. makes 4 cups.

Chocolate-mint Bars (a Lighter Version)

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

Ingredients

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 (16 ounce) can chocolate syrup
• cooking spray
• 2 cups powdered sugar
• 1/4 cup butter, melted
• 2 tablespoons nonfat milk
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring
• 3/4 cup semi-sweet chocolate chips
• 3 tablespoons butter

Recipe

• 1 preheat oven to 350°.
• 2 to prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. combine flour and salt; stir with a whisk. combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.
• 3 add flour mixture to chocolate mixture, stirring until blended. pour batter into a 13 x 9–inch baking pan coated with cooking spray. bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. cool completely in pan on a wire rack.
• 4 to prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. spread mint mixture over cooled cake.
• 5 to prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. microwave at high 1 minute or until melted, stirring after 30 seconds. let stand 2 minutes. spread chocolate mixture evenly over top. cover and refrigerate until ready to serve. cut into 20 pieces.

Chocolate Cherry Skillet Cake

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

Ingredients

• Servings: 16
• 3 eggs, seperated
• 1 (21 ounce) can cherry pie filling
• 1/4 cup water
• 1/2 teaspoon almond extract
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (11 2/3 ounce) jar mrs. richardson's hot fudge topping
• 1/3 cup sliced almonds, toasted
• vanilla frozen yogurt or thawed cool whip

Recipe

• 1 preheat oven to 350*.
• 2 lightly spray an oven proof skillet.
• 3 seperate eggs over med mixing bowl, set egg yolks aside for another use.
• 4 lightly whisk egg whites.
• 5 add pie filling water and almond extract, mix well.
• 6 add cake mix, mix until well blended.
• 7 pour batter over bottom of skillet, spreading evenly.
• 8 bake uncovered 25-30 minutes or until cake tester comes out clean.
• 9 remove cake from oven to rack to cool 10 minutes.
• 10 loosen edges of cake with flat sided knife.
• 11 invert cake onto large heat proof serving platter.
• 12 stir ice cream topping till smooth, may warm in microwave a bit to soften.carefully spread evenly over top of cake.
• 13 cut into wedges, serve warm with frozen yogurt or thawed light cool whip if desired.

Cheesecake Lollipop Sticks

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

Ingredients

• Servings: 24
• 24 ounces cheesecake filling, philadelphia ready-to-eat
• 1/2 cup walnuts, finely chopped nuts
• 1/2 cup pecans, finely chopped
• 1 (12 ounce) package chocolate chips, melted
• 1 (12 ounce) package semi-sweet chocolate chips, melted
• 1 cup caramel topping
• 1 (12 ounce) package butterscotch chips
• 1 (12 ounce) package toffee pieces
• 24 lollipop sticks

Recipe

• 1 freeze the ready-to-eat cheesecake filling until almost frozen.
• 2 place each pecans and walnuts in a separate shallow bowl or dish.
• 3 melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
• 4 melt butterscotch chips in separate bowl -- whisk until smooth.
• 5 melt toffee bits in a separate bowl -- whisk until smooth.
• 6 heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
• 7 with a melon baller, scoop cheesecake into balls. insert lollipop sticks into cheesecake ball and stand upright on plate.
• 8 place in freezer for about 10 minutes to firm up again.
• 9 dip balls in either chocolate or in caramel, and then roll in nuts to fully coat. same with melted butterscotch and toffee bits.
• 10 place back in freezer to firm.
• 11 can be left in freezer standing upright and then taken out and refrigerated until ready to serve.

Chocolate Cherry Kid Friendly Rum Balls

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

Ingredients

• Servings: 80
• 1 (250 g) package light cream cheese, block style, at room temperature
• 175 g semi-sweet chocolate chips
• 175 g butterscotch chips
• 15 ml rum extract or 50 ml rum
• 15 -20 ml water (omit if using real rum)
• 625 ml graham wafer crumbs
• 1 cup maraschino cherry, finely chopped & well drained
• chocolate sprinkles (also called chocolate shot)

Recipe

• 1 chop up maraschino cherries, set aside.
• 2 beat cream cheese with food processor or wooden spoon.
• 3 melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
• 4 beat chocolate mixture into cream cheese; mix in rum, water, cherries and graham wafer crumbs.
• 5 (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
• 6 refrigerate for 30 minutes.
• 7 with your hands, roll out about one teaspoon of the mixture at a time into balls.
• 8 put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
• 9 store in refrigerator.
• 10 if you are making these for a gathering/occasion, roll the rum balls the day before or day of, they do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
• 11 yield: about 80 rum balls.

Baja Shrimp Tacos With Jicama-corn Salsa And Ranch Crema #rsc

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

Ingredients

• 1 lb shrimp, peeled, devained, patted dry (40-50 count)
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 1 (1 ounce) package hidden valley original ranch dips mix, divided
• 1/4 cup olive oil
• 1 cup jicama, peeled and finely diced
• 4 roma tomatoes, seeded and diced
• 1 cup frozen corn, thawed
• 1 jalapeno, finely minced
• 6 tablespoons fresh chives, divided and finely minced
• 2 lemons, zest and juice, divided
• 6 ounces fat free greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 12 (8 inch) corn tortillas

Recipe

• 1 for salsa: in medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. set aside.
• 2 for ranch crema: in small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. set aside.
• 3 in small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. place shrimp in mixture and let marinate for 4-5 minutes.
• 4 spread bread crumbs on plate. shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
• 5 heat olive oil in a large skillet over medium high heat. in 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
• 6 heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
• 7 to assemble: place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. drizzle with ranch crema and enjoy!

Chocolate Cherry Truffle Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 cup semi-sweet chocolate chips
• 2/3 cup sweetened condensed milk (from 14 oz can)
• 1/4 teaspoon almond extract
• 1 (18 1/4 ounce) box fudge cake mix, with pudding in the mix
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 4 eggs
• 1 (113 g) box chocolate flavor instant pudding and pie filling mix (serves 4)
• 1 (10 ounce) jar maraschino cherries, drained on paper towel, chopped (3/4 cup)
• remaining sweetened condensed milk (from 14 oz can)
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons corn syrup
• 1 teaspoon milk (if needed)
• 8 ounces vanilla candy coating
• 6 maraschino cherries, with stems drained on paper towel

Recipe

• 1 heat oven to 350*f. grease and flour a 12 cup bundt pan. in medium microwavable bowl, mix filling ingredients. microwave on high 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
• 2 in a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. with rubber spatula, fold in cherries. spoon batter into pan, spreading evenly. carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
• 3 bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan. cool 15 minutes.
• 4 invert onto heatproof serving plate. remove pan and let cool completely, about 1 hour.
• 5 in a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth. stir in up to 1 tsp of milk, if necessary, for glazing consistency. pour glaze over cake, allowing some to drizzle down sides. garnish with chocolate curls and additional cherries if desired. store loosely covered in the fridge.

Carrot Pineapple Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 cup raisins
• 5 tablespoons unsweetened apple juice
• 4 eggs
• 1/2 cup canola oil
• 3/4 cup plain yogurt
• 1/2 cup unsweetened applesauce or 1/2 cup one 4-ounce jar applesauce baby food
• 1 cup packed light brown sugar
• 1 teaspoon stevia
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup unsweetened dried shredded coconut
• 3 1/4 cups grated carrots (about 2 pounds)
• 2 tablespoons honey
• 15 ounces can crushed pineapple, drained
• 1 cup chopped walnuts

Recipe

• 1 preheat the oven to 350 degrees f. grease and flour a 15 x 10 inch cake pan.
• 2 combine the raisins and apple juice in a microwave-safe bowl and cover with wax paper. cook on high for 30 to 40 seconds, until the raisins are plump and soft; set aside.
• 3 combine the eggs, oil, yogurt, applesauce, brown sugar, stevia, and vanilla in a large bowl. using a mixer at medium speed, beat until well blended.
• 4 in a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. stir in the coconut. gradually add the coconut mixture to the egg mixture. stir in the carrots, honey, raisins and juices, and the pineapple. fold in the walnuts.
• 5 pour the batter into the prepared pan, smoothing to make the top level. bake 40 to 50 minutes, until a wooden pick inserted near the center comes out clean. cool in the pan for 10 to 15 minutes, then turn onto a wire rack to cool completely.
• 6 serve plain or with a topping of whipped cream and vanilla sweetened to taste with stevia, if desired.

Chicken Burritos

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

Ingredients

• Servings: 6
• 8 (6 inch) tortillas
• 2 whole chicken breasts, cooked and shredded
• 2 cups chicken broth
• 3 minced garlic cloves
• 1 (8 ounce) container sour cream
• 3 tablespoons all-purpose flour
• 3 tablespoons chopped cilantro
• 1 cup shredded mexican blend cheese
• 2 tablespoons butter
• 1 bunch green onion, chopped, seperated
• chopped tomato
• chopped olive
• chopped chili pepper (any kind, depending on the degree of hot you can tolerate)

Recipe

• 1 heat tortillas, in microwave until soft.
• 2 in a saucepan cook half of the onions, garlic, cilantro, in the butter until onion is tender.
• 3 mix the flour into the sour cream and then add to the onion mixture, stir in the broth and chili peppers.
• 4 stir until thickened.
• 5 remove from heat and add 1/2 of the cheese.
• 6 for the filling, stir 1/2 cup of the sauce into chicken, add cilantro.
• 7 place about 1/4 cup of filling in each tortilla; roll up.
• 8 arrange rolls, seam side down.
• 9 place in a lightly greased 12x71/2x2inch bakiing pan, top with remaining sauce.
• 10 bake, covered, in a 350 degree oven about 30 minutes or until heated through.
• 11 sprinkle remaining cheese.
• 12 and return to oven to bake an additional 5 minute.
• 13 remove from oven sprinkle with olives, tomatoes, and green onions.
• 14 let stand 10 minutes.

Bill Granger's Chocolate Mousse (with Blackberries)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 9 ounces chocolate
• 1/3 cup milk
• 1 teaspoon vanilla
• 3 eggs, seperated
• 1 pinch salt
• 1 1/2 cups cream
• 2 cups fresh blackberries

Recipe

• 1 place the chocolate, milk and vanilla together in a bowl. pop in the microwave for 20 seconds. stir then heat for another 20 seconds. you may need to do this 3 times. a heat-proof glass bowl works well.
• 2 heat the mix until the chocolate is just melted. be sure to stir as it heats.
• 3 once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
• 4 whisk in the egg yolks and salt.
• 5 in a seperate bowl, whip the cream to soft peaks. fold the cream into the chocolate mixture in thirds, being careful not to overmix.
• 6 next beat the egg whites until peaks form. (i beat the egg whites first and set them aside then whip the cream. saves washing). fold this into the chocolate mixture as well.
• 7 spoon into pretty teacup or ramikins, about 3/4 full. this leaves room for the fruit you will add later.
• 8 you can eat this right away. but i prefer it to let it firm up for at least 3 hours in the fridge.
• 9 just before serving, top the mousses with the fresh fruit, and enjoy!

Chocolate-applesauce-flax Seed Bars

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

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 3/4 cup splenda granular, sugar substitute
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3 tablespoons dutch-processed cocoa powder
• 1 tablespoon flax seed (whole, not ground)
• 1 1/2 cups unsweetened applesauce
• 2 teaspoons baking soda
• 1/3 cup canola oil
• 1/2 cup walnuts, chopped (or pecans)
• 1/4 cup raisins (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 spray a 9x13-inch baking pan with cooking spray.
• 3 place flour, sugar, splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
• 4 heat applesauce in a glass bowl in microwave for about 2 minutes until hot. stir in baking soda. (do not use cold applesauce!).
• 5 add to dry mix with oil, nuts and raisins. mix at medium speed until creamy. spread batter into baking pan.
• 6 bake 20-25 minutes, or until bars pull away from sides of pan. cool on wire rack. cut into 18 bars.
• 7 exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.

Chocolate, Cranberry & Oat Bars

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

Ingredients

• 1 cup dried cranberries
• 1/4 cup orange juice
• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup non-hydrogenated margarine
• 1 1/2 cups brown sugar, firmly packed
• 2 eggs
• 4 semi-sweet chocolate baking squares, coarsely chopped (baker's)
• 1/2 cup pecan pieces

Recipe

• 1 preheat oven to 350 (degrees fahrenheit).
• 2 combine cranberries and orange juice in microwavable bowl. microwave on high for 30 seconds. let stand 10 minutes.
• 3 meanwhile, combine flour, oats, baking powder and salt; set aside.
• 4 beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. add eggs, one at a time, beating until well blended after each addition.
• 5 gradually add flour mixture, mixing well after each addition stir in cranberry mixture, chocolate and pecans.
• 6 spread dough firmly into a 13x9-inch baking pan sprayed with cooking spray.
• 7 bake 20-22 minutes or until centre is set. cool completely (on wire rack) before cutting to serve.

Chocolate Cherry Bundt Cake

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

Ingredients

• Servings: 16
• 1/2 cup butter
• 8 ounces unsweetened chocolate, chopped
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1 (21 ounce) can cherry pie filling
• 1/2 cup semi-sweet chocolate chips
• powdered sugar, for dusting

Recipe

• 1 in large microwave safe bowl, combine butter and unsweetened chocolate. microwave 1-2 minutes, stirring, until chocolate is shiny and almost melted.
• 2 in small bowl, combine dry ingredients. add to chocolate mixture. stir until smooth.
• 3 beat in sugar and oil. add eggs one at a time. stir in vanilla and almond extracts. add cherry pie filling.
• 4 stir in chocolate chips.
• 5 spread batter in prepared pan. bake 50-60 minutes at 350. let cake cool in pan for 10 minutes before turning out.
• 6 dust with powdered sugar before serving.

Bobotie (easy Microwave Fix)

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

Ingredients

• Servings: 4
• 1 ounce butter
• 1 tablespoon olive oil
• 2 onions (chopped)
• 1 garlic clove (crushed, more as desired)
• 3 teaspoons curry powder
• 1 1/2 lbs ground beef (lean)
• 2 ounces sultanas
• 1 tablespoon chutney (more as desired)
• 1 ounce fresh breadcrumb
• 2 eggs
• salt and pepper (to taste)
• 5 ounces milk
• 1 ounce sliced almonds (toasted is preferred)
• 3 bay leaves

Recipe

• 1 place butter & oil in a lrg bowl & microwave on high for 1 minute. add onions + garlic, cover & cook for 2 minutes. stir in curry powder & cook for 2 minutes.
• 2 mix in the grd beef & cook on high for 5 minutes. add sultanas, chutney, breadcrumbs, 1 egg, salt & pepper. mix well & turn into a microwave serving dish.
• 3 beat remaining egg in the milk, pour over the meat & sprinkle w/almonds. place the bay leaves on top & cook on high for 15 minutes. leave to stand (covered) for 5 minutes, remove bay leaves & serve immediately.
• 4 note: after the meat is cooked in step #2 of the prep, i will opt to transfer the cooked meat to the microwave serving dish w/a slotted spoon, allow the accumulated meat drippings & rendered fat to rest & then skim the fat from them so i can add the spiced juices to the meat mixture for the final cooking stage.

Caesar Salad Mix

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

Ingredients

• 1 tablespoon lemon rind
• 2/3 cup parmesan cheese, freshly grated
• 1 tablespoon oregano
• 1 1/2 teaspoons dry mustard
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Recipe

• 1 spread the lemon rind on a paper towel and microwave on high for 4 to 4 1/2 minutes or until it's dry, stirring several times (alternatively, you can dry it at room temperature for 1 day).
• 2 combine all ingredients in an airtight container.
• 3 may be stored for up to one month in the refrigerator.