Total Time: 8 hrs 6 mins
Preparation Time: 6 mins
Cook Time: 8 hrs
Ingredients
Servings: 5
5 tablespoons butter
1 ounce dry onion soup mix
3/4 cup rice
1/2 cup parmesan cheese
5 boneless chicken breasts
1 1/2 cups milk
2 (10 3/4 ounce) cans cream of mushroom soup
salt and pepper, to taste
Recipe
1 in a medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together. set aside.
2 in your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom. place 1 tablespoon of butter on each breast & pour soup mix over top.
3 season with s & p & sprinkle with the parmesan cheese.
4 turn crock pot on low & cook for 8 - 10 hours, or until chicken cooked throughout & ready to eat!
Total Time: 2 hrs 30 mins
Preparation Time: 45 mins
Cook Time: 1 hr 45 mins
Ingredients
1 lb brown sugar
1/2 lb dried pears
1/2 lb dried apricot
1/2 lb dates
1/2 lb dried apple ring
1/2 lb sultana
1 cup onion (chopped)
4 cups water
3 garlic cloves (crushed)
2 cups cider vinegar
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger (freshly ground)
Recipe
1 chop all dried fruit except the sultanas.
2 place fruit & water in a lrg mixing bowl, cover & leave overnight.
3 do not drain the fruit. add the remaining ingredients & place in a heavy bottomed saucepan.
4 simmer over low heat (stirring constantly) till the sugar has dissolved.
5 bring to a boil & then lower heat. allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
6 pour chutney mixture into sterilized jars while still hot. fill to ½ in below the top. cover w/an airtight plastic lid. do not use a metal lid because the action of the spices & vinegar will cause corrosion.
7 leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
8 note: this fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 24
1 cup sugar
1 cup oil
1 cup dark molasses
3 eggs
2 cups flour
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
1/8 cup hot water
1 cup boiling water
Recipe
1 beat together: sugar, oil, molasses and eggs.
2 dissolve baking soda in 1/8-cup hot water.
3 mix soda and water with batter.
4 sift 2 cups flour, ginger, allspice, cinnamon and salt into bowl with molasses mixture; mix well.
5 add 1 cup boiling water to batter and mix well. (batter will be fairly thin like cake batter).
6 grease muffin pans (either regular or mini) or line with paper liners (i like to give them a quick shot of baking spray). fill muffin cups just a bit more than 3/4 full.
7 bake at 400°f for 8-9 minutes for mini muffins; 12-15 minutes for standard muffins.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 1/2 lbs lamb tenderloin, shoulder, butt
2 garlic cloves, peeled and mashed
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon liquid honey
2 teaspoons brown sugar
1/4 teaspoon five-spice powder
3 drops red food coloring (optional)
Recipe
1 cut the lamb into strips approximately 2 inches wide and 5 inches long.
2 smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
3 in a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder.
4 f using the red food coloring, add it now.
5 place the lamb in a shallow 9 x 13-inch glass baking dish. pour the marinade over. marinate the lamb in the refrigerator, covered, for 3 hours. remove the lamb from the dish. reserve the marinade.
6 preheat the oven (425 degrees fahrenheit for lamb tenderloin, 350 degrees for shoulder or butt). fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. place the lamb on a rack above the water. roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). the internal temperature of the lamb should be 160 degrees f. remove and cool.
7 when the lamb is cool enough to handle, cut across the grain into pieces 1/4-inch thick. serve at room temperature, cold, or use to make steamed buns.
Total Time: 13 mins
Preparation Time: 10 mins
Cook Time: 3 mins
Ingredients
Servings: 2
12 -15 medium shrimp to large shrimp, butterflied and shells removed
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
5 -7 minced garlic cloves (to taste)
2 tablespoons lime juice
2 -3 tablespoons vegetable oil
1 fresh red chili, minced (to taste) or 1/2 teaspoon dried crushed chili (to taste)
cilantro, minced
limes (to garnish) or lemon wedge (to garnish)
Recipe
1 make the marinade by combining in a mixing bowl the oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. stir well. place shrimp in the marinade and stir well to coat; set aside.
2 heat oil in a wok or frying pan. when hot, add the shrimp along with the marinade. stir-fry 2-3 minutes or until shrimp are pink. they will become lightly browned from the sauce. (avoid overcooking or shrimp will turn rubbery.).
3 remove to a serving dish and sprinkle on top cilantro. serve with a side of jasmine rice.
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
Servings: 8
8 -10 small red potatoes, halved, skins on
5 garlic cloves, peeled
1 tablespoon coarse sea salt
1 medium zucchini, quartered lengthwise
1 medium yellow squash, quartered lengthwise
2 large sweet onions, peeled and quartered lengthwise, leaving root intact
1/4 cup extra virgin olive oil
2 (8 ounce) packages cream cheese, room temperature
1/2 lb asiago cheese, grated and divided
1 egg, beaten with fork
fresh ground black pepper
1 (26 ounce) jar tomato sauce (with basil)
10 lasagna noodles (no boil)
Recipe
1 in a medium size pot, place potatoes, garlic cloves and salt. bring to boil, then reduce heat and simmer until tip of knife pierces the flesh, approximately 12-15 minutes. potatoes should be firm enough to grill. drain and spread out on sheet pan to slightly cool and dry. reserve garlic for lasagna assembly.
2 preheat gas grill to medium high. brush potatoes, squash and onions with olive oil; place on grill, turning frequently to roast all sides. after 10-15 minutes, when vegetables are browned and tender, remove from grill. allow to slightly cool, remove root from onions and roughly chop. quarter the potatoes.
3 preheat oven to 350 degrees.
4 in bowl of stand mixer or food processor, combine cream cheese, half of asiago cheese and egg. add black pepper to taste.
5 pour half of sauce on bottom of 9 x 13 baking dish. layer as follows: five noodles, cheese and egg mixture, potatoes and garlic, five noodles, remaining sauce, onions and squash, top with remaining asiago cheese.
2 heat a large, deep skillet or dutch oven over medium heat. remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
3 add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. bring to a simmer over medium-high heat, about 2 minutes. reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. remove chicken from the pan.
4 stir the remaining ingredients into the skillet and place chicken on top. cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.
1 place tomatoes, cucumbers, radishes, onions, peppers, fresh herbs in a bowl. add salt, pepper, toss salad, cover with plastic and chill for 15-minutes.
2 in a small bowl whisk rice vinegar, fresh orange juice and fine sugar. whisk in olive oil. season with salt and pepper to taste. toss dressing with salad.
3 serve on chilled salad plates lined with butter leaf lettuce leaves.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 8
2 medium eggplants, sliced
6 tablespoons olive oil
1/2 cup brown rice
2 cups raw cashews, coarsely chopped
1 medium onion, chopped (about 1 1/2 cups)
3 garlic cloves, minced
3 large tomatoes
6 slices rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 teaspoons brewer's yeast
1 tablespoon fresh basil (or 1/2 tsp. dried)
2 teapoons fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon fresh lemon juice
Recipe
1 preheat oven to broil. brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. set aside, and lower oven heat to 350*f.
2 cook rice, following package directions, and set aside. meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. chop one tomato, and add to skillet; cook 3 more minutes.
3 transfer cashew mix to large bowl. stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. season to taste with salt and pepper.
4 coat a 9"x13" oval baking dish with cooking spray. line the bottom of the dish with half of the broiled eggplant slices. spoon in cashew mixture. top with remaining eggplant slices. slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
5 bake 40 to 45 minutes, or until the top is brown and filling is hot. serve immediately. enjoy.
1 empty 8 oz box of infant cereal into food processor. using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid, plus it is fortified with more vitamins and minerals.
2 blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes).
3 add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency.
4 add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy!
5 optional additions: add vanilla, cinnamon or strawberry quick to final beverage. can be served as a warm beverage as well.
Total Time: 1 hr 40 mins
Preparation Time: 25 mins
Cook Time: 1 hr 15 mins
Ingredients
2 cups gluten-free flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
2 tablespoons gluten-free flour (same as mix above)
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick-rising yeast
1 teaspoon vinegar or 1 teaspoon dough enhancer
2 egg whites (room temperature)
1 1/2 cups warm water (110-115 degrees)
Recipe
1 place 2 egg whites in a bowl and leave out so they will come up to room temperature.
2 spray non-stick cooking spray on a french bread pan (or curve a doubled piece of aluminum foil into the shape of a loaf as long as a cookie sheet). also spray a sheet of plastic wrap that is the length of your pan and set aside.
3 warm 1.5 cups of water by placing it in the microwave on high for a minute.
4 in an electric mixer bowl, whisk together flours, xanthan gum, sugar, salt and yeast.
5 add the vinegar, egg whites and water and beat at medium speed for 3 minutes.
6 use a strong rubber spatula to transfer dough into prepared pan, smoothing the top. dough will be very thick and sticky. place the plastic wrap, sprayed-side down, loosely over the dough. let rise in a warm and moist place for 15 minutes.
7 preheat oven to 400 degrees.
8 bake for 1 hour. turn oven down to 350 and bake an additional 15 minutes.
9 enjoy it hot and crusty out of the oven by tearing off pieces, or let cool and cut into slices.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 cups long grain rice, uncooked
3 tablespoons canola oil or 3 tablespoons other high smoke-point oil
3 tablespoons ginger, peeled and finely minced
5 scallions, finely chopped ( and pale green parts separated from greens)
1/2 teaspoon kosher salt
3/4 cup fresh pineapple, diced (labeled "extra sweet")
1 teaspoon sesame oil
Recipe
1 rinse rice in several changes of cold water in a large bowl until water runs clear. drain in a colander. place rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and bring to a boil.
2 reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes.
3 remove from heat and let stand, covered and undisturbed, 5 minutes. fluff rice with a fork and let cool to almost room temperature.
4 chill, covered with plastic wrap, at least 4 hours.
5 heat a large (12-inch or more) heavy skillet over medium-high heat. add 1 tbsp of the oil to coat the bottom of the pan.
6 when oil just begins to smoke, stir-fry ginger, and pale green parts of scallions, and salt until fragrant, about 1 minute. add the remaining 2 tbsp oil to the pan.
7 crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. season with salt.
1 combine first six ingredients (sugar, garlic, nutmeg, onion salt, cayenne pepper and parsley) in medium bowl. add sliced chicken breasts and toss to coat. refrigerate until ready to cook.
2 begin cooking pasta according to the package directions.
3 in large saute pan, add olive oil and heat until almost smoking.
4 add seasoned chicken to olive oil and cook over medium heat until no longer pink.
5 add chicken stock and diced red pepper. cook until peppers are crisply tender.
6 add unsalted butter and garlic and toss gently to coat. (add shrimp here, if using).
7 add cooked pasta and toss with chicken. top with chopped fresh tomatoes and parmesan cheese. add pepper to taste.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 24
2 bars enjoy life boom choco boom chocolate bars (rice milk or dark chocolate)
2 tablespoons sunbutter sunflower seed butter
1 tablespoon brown rice syrup
1 tablespoon enjoy life semi-sweet chocolate chips
Recipe
1 1. break each chocolate bar into four sections, for a total of eight pieces. set aside.
2 2. blend sunbutter with brown rice syrup. mixture should pull away from the bowl and form a ball. set aside.
3 3. place 1 level teaspoon of sunbutter mixture on top of 1 section of chocolate. flatten and form sunbutter mixture to cover the chocolate piece. cover a tray or plate with wax paper and place finished candies on top. continue with remaining chocolate pieces.
4 4. place 2 tablespoons of chocolate chips in a small plastic sealable bag. place bag in microwave leaving the top unsealed. heat in short intervals gently pressing the softened chocolate outside of the bag to make sure the chocolate melts evenly. when chocolate is almost melted, remove bag and press out any remaining lumps. remove any air from the bag and seal bag. with a scissors, snip a very tiny hole in one corner of the bag. beginning on the wax paper, drizzle the melted chocolate back and forth over the candies. allow chocolate to harden about 20 minutes. share and enjoy with those you love!
2 medium cucumbers, peeled or partially peeled,halved,seeded,and sliced crosswise
2 tablespoons rice wine vinegar
1 tablespoon distilled vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
Recipe
1 in a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
2 cover, and refrigerate for at least an hour.
3 sprinkle with the toasted sesame seeds just before serving.
4 note: to toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. actually, i pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. allow them to cool completely, and store them in the freezer until needed; they will rapidly go rancid otherwise.
1 cut the cucumber lengthways into four and scoop out the seeds.
2 depending on preference, slice each quarter lengthways into thick or thin strips.
3 on your work bench lay out a sushi mat or cling film (you can also roll by hand - which i find much easier).
4 place a sheet of nori on your workspace shiny side down.
5 put a layer of rice on your nori leaving a gap of approx 1 inch around the sides. (how much or how little rice you put on depends on your personal preference, just beware! your roll may end up morbidly obese instead of just fat).
6 on the side closest to you put a line of wasabi paste on the rice - use your finger to do this.
7 place the cucumber strips on top of the wasabi.
8 fold the nori "lip" nearest to you over and begin rolling up the sushi like a swiss roll. everybody rolls sushi in a different way, find what works best for you.
9 gently wet the last "lip" of the nori and stick it to the outside of the rolled log.
10 roll log onto its seam and leave for a few minutes.
11 dip a sharp knife into cold water and allow the excess to drp off but do not dry.
12 slice the log into pieces, i like a 1/2 inch slice personally. make sure you dip and drip between each cut.
13 arrange on a plate and serve with either shoyu or tzatziki.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 12
120 g dried dates, sliced
60 g dried apricots, sliced
60 g raisins
60 g whole almonds
70 g rice flour
40 g maize cornflour (us-cornstarch)
2 eggs, beaten
3 tablespoons honey
Recipe
1 preheat oven to 180°c grease and line a 20cm x 10cm (8 inch x 4 inch) baking tin with paper.
2 melt the honey (or heat in the microwave) until it is runny.
3 in a mixing bowl mix the dried fruits, flours and almonds together.add the heated honey and the beaten eggs. mix well.
4 press the mixture into the baking tin and flatten it down with the back of a spoon. the mixture is very thick so you will need to spread it out evenly.
5 bake 15-20 minutes or until golden in colour.
6 while the slice is still hot brush with a little marmalade or some extra honey to glaze.
7 slice while still warm and leave to cool before storing in an airtight container in the refrigerator.
Total Time: 2 hrs 15 mins
Preparation Time: 2 hrs
Cook Time: 15 mins
Ingredients
Servings: 4
3/4 cup long grain rice
1 teaspoon active dry yeast
1/2 cup unbleached all-purpose flour, plus
2 tablespoons unbleached all-purpose flour
1 large egg
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon minced fresh orange zest (optional)
vegetable oil, for deep-frying
powdered sugar
Recipe
1 add rice to a saucepan with 2 1/4 cups water; bring to a boil over high heat.
2 lower heat to medium-low, cover, and cook for 25-28 minutes, until very soft and still a bit soupy.
3 uncover rice and let it cool to lukewarm.
4 mash the rice lightly with a large fork or spoon.
5 stir the yeast into the rice; then add in the flour.
6 set the mixture aside for at least an hour at room temperature (or cover and refrigerate overnight, bringing it back to room temperature before proceeding).
7 the mixture does not rise like a yeast bread dough, but it does become softer and lighter in color.
8 to the rice mixture--add in the egg, sugar, salt, nutmeg, and orange zest; beat with an electric mixer for 1 minute.
9 the batter will be somewhat runny.
10 set the batter aside to rest for 30 minutes.
11 heat several inches of oil to 375° in a heavy saucepan.
12 drop the batter by rounded tablespoonfuls; fry about 1 minute, until golden, turning once.
13 drain the fritters, then place them on a platter.
Total Time: 21 mins
Preparation Time: 10 mins
Cook Time: 11 mins
Ingredients
1 (1 lb) bag sugar cookie mix, betty crocker brand
2 tablespoons all-purpose flour
1/3 cup butter, softened (or margarine)
1 egg
1/4 cup sugar
1 teaspoon ground cinnamon
green decorating icing
red decorating icing
Recipe
1 heat oven to 375°f in large bowl, stir cookie mix, flour, butter and egg until dough forms.
2 shape dough into 1-inch balls. in small bowl, mix sugar and cinnamon. roll balls in sugar-cinnamon mixture. place 2 inches apart on ungreased cookie sheets.
3 bake 11 to 12 minutes or until set. cool 1 minute. remove from cookie sheets. if desired, roll tops of warm cookies in additional sugar-cinnamon mixture. cool completely, about 20 minutes. decorate as desired using icing.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
1/2 cup butter or 1/2 cup margarine or 1/2 cup butter flavor crisco
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
2 3/4 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
confectioners' sugar
Recipe
1 in a large mixing bowl, cream together the butter and brown sugar. beat in the eggs and extracts.
2 in another bowl sift together the flour, salt, baking powder, pepper and spices.
3 gradually add the flour mixture to the butter mixture, beating well after each addition.
4 chill for 2 hours.
5 preheat oven to 375º.
6 shape the dough with 2 teaspoons into ovals and place on an ungreased cookie sheet. this yields about 5 dozen cookies.
7 bake 8-10 minutes. remove from the cookie sheet and cool on a wire rack. sprinkle with confectioners sugar.
8 for a softer cookie, use a scoop to measure out an amount roll into a ball (about 1") and flatten out on an ungreased cookie sheet and press down with a fork and bake at 375º for 8-10 minutes. this yields about 2-1/2 dozen cookies.
9 cool and store in airtight containers.
10 these cookies keep well and mellow with age. they are at their best about 1 week to 10 days.
Total Time: 2 hrs 40 mins
Preparation Time: 20 mins
Cook Time: 2 hrs 20 mins
Ingredients
Servings: 6
1 broiler-fryer chicken (cut in pieces)
3 large onions
1/2 cup rice
500 g feta cheese
1 cup fresh parsley
2 tablespoons butter or 2 tablespoons olive oil
1 1/2 cups chicken broth
3 eggs
8 1/2 fluid ounces chicken broth (1 glass)
Recipe
1 put enough water in a pot and boil the chicken pieces with the onions unchopped. boil until chicken is tender. take off the chicken and the onions and reserve the broth for later use in the recipe.
2 place in a casserole dish the onions cut them in large pieces. then add feta crumbs,the parsley and the rice. mix well.
3 put on top the chicken and 1.5 cup of chicken broth. add the butter.
4 bake for 45 minutes at 200°c - (350f).
5 mix the eggs with the remaining chicken broth and add them to the casserole.
6 bake for 30 minutes more at the same temperature.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
5 ounces rice flour
2 teaspoons gluten free baking powder
2 large eggs
water
Recipe
1 sift the flour and baking powder together in a bowl.
2 add the eggs and enough water to form a soft dough. mix well.
3 drop spoonfuls of the dough into boiling soup, stew or stock. simmer, uncovered for 10 minutes. cover the pan and cook a further 5 minutes. serve hot.
2 english cucumbers, the ones that come shrink wrapped in plastic, about 10 to 12-inch long each
1/4 cup seasoned rice vinegar, per preparation instructions
1/4 cup orange juice
1/2 cup of tiny cherry tomatoes (you can substitute 1/2 cup of chopped )
fresh tomato, of any type
1/2 lb of cup of pre-cooked shrimp
Recipe
1 pre-preparation: purchase a 24 fluid oz. (750 ml) bottle of marukan seasoned gourmet rice vinegar and add 1 level tablespoon of brown sugar to the bottle. shake and shelve (no need to refrigerate) until you need it.
2 if your shrimp is frozen, place them into the bottom of a 2 quart bowl.
3 set the mandolin for a very thin slice - about 1/8 inch, seat it firmly into the bottom into the bowl, and carefully slice the cucumbers into the bowl, allowing the juice from the cucumbers to remain in the bowl.
4 add the vinegar preparation and the orange juice, and mix thoroughly.
5 allow to stand for about 5 minutes, add the tomatoes and and toss again.
Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins
Ingredients
1 1/2 ounces habanero peppers
1 cup rice vinegar
1/4 cup sugar
4 (10 ounce) jars apple jelly
Recipe
1 rinse chilies and cut off stem ends. wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. slice out and discard veins and seeds. cut chilies into 1/8" to 1/6" slivers. do not touch chilies with bare hands.
2 put chilies, vinegar, and sugar in a 4-5 quart pan. bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
3 scrape jelly from jars into pan. stirring often, boil until jelly melts. ladle hot jelly back into the unwashed jars to within 1/4" of rims. wipe rims clean and screw lids onto jars. if there is a little extra jelly, pour into a small dish and cover when cool.
4 after 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. when jelly is cool, use or store in the refrigerator up to 3 months.
5 decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can stewed tomatoes, undrained
1/4 cup cayenne pepper sauce
1 lb medium shrimp, peeled and deveined
hot cooked rice
Recipe
1 melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
2 stir in tomatoes and hot sauce. heat to boiling. reduce heat to medium-low. cook, uncovered, 5 minutes or until slightly thickened. stir occasionally. add shrimp. cook 5 minutes or just until shrimp are pink. serve over rice. garnish with chopped parsley, if desired.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
3 -4 tablespoons olive oil
1 large aubergine, 5 cups sliced (eggplant)
1 onion, chopped
1 garlic clove, crushed
6 ounces fresh spinach, washed
4 eggs
3 ounces reduced-fat feta cheese, crumbled
1 cup fat-free parmesan cheese
4 tablespoons plain fat-free yogurt (plain)
6 tablespoons skim milk
2 cups cooked rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 refrigerated pie crust
Recipe
1 bake pie crust according to direction on pkg.
2 to make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. you may need to add a little more olive oil at first, but this will be released as the flesh softens. lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
3 add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
4 chop the spinach finely, by hand or in a food processor. beat the egg in a large mixing bowl.
5 add the spinach, crumbled feta, parmesan, yogurt, milk and the onion mixture to the eggs. season well with salt and pepper and stir thoroughly.
6 spread the cooked rice in an even layer over the base of the pastry case. reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
7 spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. bake at 350 degrees for 30-40 minutes, or until lightly browned. serve warm or cold, with a mixed salad.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1/3 cup olive oil
1 medium onion, sliced (yellow or red)
1 garlic clove, minced
1 medium tomato, chopped
1 lb fresh green beans, trimmed and halved
1/2 cup tomato sauce
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 1/2 cups water
Recipe
1 saute the onion and garlic in olive oil in a pan until softened. add the diced tomato and simmer for about 5 minutes, then add the remaining ingredients. when it starts to boil, reduce the heat and simmer for about 20 minutes, until the green beans are cooked.
2 serve over rice (and some warm flatbread would be nice, too).
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
3 cups self-rising flour
3 tablespoons sugar
2 tablespoons dried dill
12 ounces beer (or 12 oz. unflavored seltzer)
1/2 cup butter, melted
Recipe
1 to make mix: combine first 3 ingredients and place in an airtight container.
2 to bake: preheat oven to 375 degrees f. in a large mixing bowl, combine mix with beer (or seltzer) with a wooden spoon. the batter will be lumpy, don't overmix.
3 place batter in a greased loaf pan. pour 1/3 of the melted butter over the dough.
4 bake for 40 minutes, then pour another 1/3 of the butter over the top of the bread. continue baking for 10 minutes more.
5 pour the last 1/3 of the butter over the top of the bread and bake 10 more minutes. remove from the oven and allow to cool for 30-40 minutes.
