Green Beans With Hazelnuts And Lemon

Ingredients

• Servings: 8
• 1 1/2 pounds fresh green beans, washed and trimmed
• 2 tablespoons olive oil
• 1 1/2 teaspoons lemon zest
• 1/3 cup chopped toasted hazelnuts
• salt and pepper to taste

Recipe

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


• in a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. drain and place in a large bowl.
• add olive oil, lemon zest, hazelnuts, salt and pepper. beans may be made 1 day ahead, chilled and covered. reheat beans, preferably in a microwave.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Peanut Butter Crunch Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces chocolate, chopped

Recipe

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


• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• spread the chopped cookies out on a dinner plate. roll caramel apples in the cookies and place on the aluminum foil. place the milk chocolate and chocolate into separate microwave-safe bowls. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. drizzle milk chocolate over the apples, then drizzle the chocolate over the milk chocolate. refrigerate until ready to serve.

Wild Rice Micro Chicken

Ingredients

• Servings: 8
• 2 teaspoons salt
• 4 cups water
• 2 cups uncooked rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package wild rice
• 1 (4.5 ounce) can sliced mushrooms
• 2 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• in a medium saucepan add salt to water and bring to a boil. add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). meanwhile, prepare wild rice according to package directions (do not drain); set aside.
• in a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. slowly stir in the parboiled rice and cooked wild rice (with liquids). add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. if desired, cover and store in refrigerator at this point.
• to cook in microwave: cook on high for 15 minutes, stirring every 5 minutes. cook unti chicken is no longer pink and rice is cooked through.
• to cook in conventional oven: preheat oven to 375 degrees f (190 degrees c). bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

gingerbread pancakes with warm lemon sauce

Ingredients

• Servings: 8
• 1 (14.5 ounce) package gingerbread mix
• 1 1/4 cups warm water
• 1 egg
• 1 (3.4 ounce) package jell-o lemon flavor instant pudding
• 2 1/2 cups milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix gingerbread mix, water and egg in large bowl until batter is smooth.
• heat griddle or large skillet sprayed with cooking spray on medium heat. pour batter griddle, using scant 1/4 cup batter for each pancake. cook until form on tops, then turn to brown other sides.
• meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. microwave on high 1-1/2 min. or until heated through, stirring after 1 min. serve pancakes with warm lemon sauce.

kanafa

Ingredients

• Servings: 1
• 1 (16 ounce) box shredded phyllo dough (kataifi)
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup sugar
• 12 ounces unsalted butter
• for the syrup:
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1/8 teaspoon rose water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c).
• use a food processor to finely chop the frozen, shredded phyllo dough. the strands should be about the size of a grain of rice. pour the dough into a large mixing bowl. in a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• place the butter in a large liquid measuring cup or bowl with a spout. heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick foam has formed on top. clarify the butter by using a spoon to skim off the foam.
• carefully pour the butter into the bowl of phyllo dough. avoid pouring in the milk solids at the bottom of the clarified butter. use your hands to mix the butter and dough together. make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. spread the cheese mixture the dough, avoiding the edges of the pan.
• bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• while the kanafa is baking, prepare the syrup. combine the water and 1/2 cup sugar in a small saucepan. bring the mixture to a boil over medium-high heat. reduce the heat to medium and stir in the lemon juice. simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (do not let the mixture turn golden and caramelize.) remove from heat and add the rose water; set aside.
• remove the kanafa from the oven. place a large platter or baking sheet over the baking dish. using oven mitts, carefully invert the baking dish the platter so the phyllo is on top. pour the syrup over the kanafa. cut into pieces and serve while hot.