Diapendion

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons pine nuts
• 2 teaspoons poppy seeds
• 1 teaspoon barley sugar
• 1 teaspoon licorice, stick (not the root)
• 2 teaspoons ground almonds

Recipe

• 1 grind all the ingredients together with a mortar and pestle.
• 2 when fine enough mix in 2 teaspoons ground almonds.
• 3 add your own spices to flavour or to ease a cough for example:.
• 4 cinnamon, allspice, clove, ginger or cardamom.
• 5 add a little water to make a paste.
• 6 place on a board and lightly cover with granulated sugar and cut into pieces.

Cinnamon Raisin Overnight Oats

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 2 cups rolled oats, not quick cook
• 3/4 teaspoon ground cinnamon
• 3 tablespoons artificial sweetener, such as truvia
• 1/3 cup raisins
• 1/2 cup plain low-fat yogurt (greek yoghurt would work too)
• 1 cup milk, i used skim (almond, soy, rice etc would all work too)

Recipe

• 1 place the oats, cinnamon, sweetener and raisins into a large bowl and stir until combined.
• 2 add in yoghurt and milk and mix until well combined.
• 3 either decant into a jar/container, or cover the bowl with clingfilm before placing in the fridge for at least 3 hours, overnight if possible.
• 4 serve with extra raisins or nuts/seeds, if desired.
• 5 overnight oats will keep in an airtight container, in the fridge, for 2 days.

I've Died & Gone To Heaven Chicken Slow Cooker / Crock Pot

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!

Fruit Chutney (zwt - South Africa)

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.

Ginger Muffins

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.
• 8 makes 24 standard muffins.

Greek Chicken Soup

Total Time: 21 mins Preparation Time: 11 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 46 ounces chicken broth
• 2 chicken breast halves, boneless skinless
• 1 cup quick-cooking rice
• 1 tablespoon cornstarch
• 4 eggs
• 1 lemon, juice of
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced parsley

Recipe

• 1 place chicken broth and chicken in saucepan. cover and bring to a boil. poach chicken until barely cooked through. shred.
• 2 return chicken to broth and add rice.
• 3 in small bowl dissolve cornstarch in 1/4 cup water. whisk in eggs, lemon juice and oregano.
• 4 remove about 1 cup broth from saucepan and whisk into egg mixture. return to saucepan and stir well.
• 5 heat until broth is thickened and creamy. season to taste with salt and pepper. serve garnished with parsley.

Greek Galaktoboureko

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• 2 cups sugar
• 1 cup water
• 1 tablespoon finely grated orange rind
• 1 tablespoon orange flower water
• 3 tablespoons orange juice
• 2 quarts milk
• 1 cup sugar
• 1 cup cream of wheat
• 1/2 cup unsalted butter
• 12 large eggs
• 2 teaspoons vanilla
• 1 pinch salt
• 1/2 cup unsalted butter, melted
• 1 lb phyllo dough, thawed

Recipe

• 1 note: orange flower water can be found in middle eastern grocers, near where they sell the rose water.
• 2 to make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• 3 cook for 10 minutes, skimming off any foam; remove from heat and cool.
• 4 to prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in cream of wheat, then add butter and salt.
• 5 cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• 6 beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• 7 preheat oven to 350 degrees f.
• 8 to prepare pastry, grease an 11x17-inch baking pan with butter.
• 9 unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• 10 lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
• 11 repeat with more sheet of phyllo to make an 8-sheet layer.
• 12 pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• 13 repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• 14 when you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• 15 place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
• 16 allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• 17 allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• 18 serves up to 48, depending on size (diamond shape is the recommended cut).

Cucumber Salad With Spicy Wasabi Dressing

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

Ingredients

• Servings: 4
• 1 1/2 teaspoons dry wasabi (or to taste)
• 2 cucumbers
• 2 tablespoons rice wine vinegar or 2 tablespoons distilled vinegar, mixed with 1 tbsp water
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• salt and black pepper, freshly ground
• 1 green onions or 2 scallions, thinly sliced
• 1 tablespoon black sesame seeds or 1 tablespoon sesame seeds (toasted )

Recipe

• 1 mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• 2 peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
• 3 cut the cucumbers widthwise into 1/4-inch crescents.
• 4 add the vinegar and sugar to the wasabi and whisk until smooth.
• 5 whisk in the sesame oil, salt, and pepper.
• 6 just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

French Toast [gluten-free, Lactose & Casein Free]

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 4 slices gluten free bread
• 2 medium eggs
• 2 tablespoons orange juice
• 1/4 cup almond milk (plain or vanilla) or 1/4 cup rice milk (plain or vanilla) or 1/4 cup soymilk (plain or vanilla)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 tablespoons ghee or 2 tablespoons margarine
• 2 teaspoons honey

Recipe

• 1 whisk together all ingredients except ghee/butter/margarine and bread in a pie pan or small baking dish until thoroughly blended.
• 2 heat ghee, butter or margarine in non-stick pan or griddle over medium-high heat.
• 3 if you're using a dense bread, such as those from food for life, soak for 3-5 minutes on each side.
• 4 if you're using a homemade bread or a softer or more crumbly bread, soak for only 1-2 minutes on each side.
• 5 using a fork or tongs, remove each slice of bread from the liquid and allow excess liquid to drip off.
• 6 place in hot ghee/butter/margarine and cook on each side until browned.
• 7 serve immediately with maple syrup, jam and/or fresh fruit.

Cucumber And Onion Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 12 fluid ounces rice vinegar
• 2 cucumbers
• 1 sweet onion

Recipe

• 1 peel and seed cucumbers, slice.
• 2 slice onion into thinnish rings.
• 3 pour seasoned gourmet rice vinegar (i use marukan) to cover.
• 4 refrigerate for at least 2-3 hours.

Harvest Paella With Shrimp

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

Ingredients

• Servings: 4
• 1 3/4 cups water
• 6 1/8 ounces , near east original rice pilaf
• 1 tablespoon olive oil
• 1 tablespoon turmeric
• 1 teaspoon hot pepper sauce
• 8 ounces medium shrimp, peeled and devined
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen peas
• 1 medium tomato, chopped
• 1 -2 tablespoon chopped fresh basil

Recipe

• 1 in a 3 quart saucepan, bring water just to a boil. stir in rice, contents of the spice sack, olive oil, turmeric, and hot pepper sauce.
• 2 cover and reduce heat to low. simmer 10 minutes.
• 3 stir in shrimp. cover and simmer 15 minutes more.
• 4 stir in beans, peas, tomato and basil. cook 5 more minutes until heated through.

Immoral Sandwich Filling (loose Meat)

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

Ingredients

• Servings: 15-16
• 3 lbs ground beef or 3 lbs ground venison
• 4 teaspoons sugar
• 1/4 cup prepared yellow mustard
• 12 fluid ounces beer
• 1/4 teaspoon cayenne (or more to taste)
• 2 cloves garlic, minced or 2 teaspoons instant minced garlic

I Love Palak Paneer (spinach And Cheese Curry)

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

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seed
• 1 teaspoon fenugreek seeds
• 2 teaspoons garam masala
• 1 large onion, chopped finely (200 gr)
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 500 g spinach, trimmed and chopped coarsely
• 180 ml cream
• 200 g paneer cheese, cut into 2 cm pieces

Recipe

• 1 heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
• 2 add lemon juice and spinach: cook, stirring, until wilted.
• 3 blend or process spinach mixture until smooth, return to pan, stir in cream.
• 4 add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
• 5 serve on steamed rice.

Char Siew

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.

Easy Thai Garlic Shrimp

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.

Greek Garlic Sauce

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

Ingredients

• Servings: 8
• 2 large russet potatoes (peeled and cut into small, 1/2-to-1/4-inch cubes)
• 6 garlic cloves
• 1/2 teaspoon kosher salt
• 1 large egg yolk (optional, but makes a firmer dip) (optional)
• 3/4 cup extra virgin olive oil (plus more if needed)
• 1/4 cup fresh lemon juice
• 3 tablespoons wine vinegar
• fresh ground pepper (to taste)

Recipe

• 1 cover potatoes with water in a 3-quart saucepan and bring to a boil over high heat.
• 2 reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• 3 drain, rinse with cold water and process through a ricer or mash thoroughly.
• 4 meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed.
• 5 gradually add potatoes and pound them with garlic.
• 6 if mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon.
• 7 alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously mashing or beating.
• 8 using a fork, add pepper, mixing briskly until very smooth.
• 9 mix in more olive oil, or even some water, a little at a time, if sauce is too thick to use as a dip.
• 10 spoon into a container and store, covered, in refrigerator. it will keep for about 1 week.
• 11 bring to room temperature several hours before serving.
• 12 spoon into a bowl and serve with fresh vegetables and pita for dipping.

Grilled Summer Vegetable Lasagna

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.
• 6 bake for one hour at 350 degrees.

Easy Tasty Spanish Rice

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

Ingredients

• Servings: 6
• 1 cup cooked rice
• 1 kg beef mince
• 1 large onion, diced
• 1/2 teaspoon diced garlic or 1/2 teaspoon garlic salt
• 1 (825 g) can tomato soup (big red)

Recipe

• 1 brown beef mince, onion and garlic together in a frying pan or saucepan,.
• 2 add tomato soup (not diluted) and heat through,.
• 3 add in cooked rice mix well until heated through.
• 4 serve :).
• 5 add some frozen diced vegetables for a bit of a healthy kick for children and they will never taste them.

Greek Grilled Shrimp

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

Ingredients

• Servings: 6
• 2 lbs cleaned large shrimp
• 1/4 cup olive oil
• 1 teaspoon course sea salt
• 1/2 teaspoon pepper
• 1 tablespoon grated lemon peel
• 1 tablespoon oregano
• 1 garlic clove
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil
• 1 teaspoon dried thyme or 1 teaspoon oregano

Recipe

• 1 put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
• 2 thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
• 3 serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

Ginger Orange Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup canola oil
• 1/4 cup orange juice
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons dijon mustard
• 2 teaspoons brown sugar
• 1 teaspoon minced ginger
• 1 teaspoon bottled garlic

Recipe

• 1 mix together in salad shaker and serve over lettuce and tomatoes.

Greek Chicken Thighs

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

Ingredients

• Servings: 6
• 6 boneless skinless chicken thighs, all visible fat removed (about 1 pound)
• olive oil flavored cooking spray
• 1 cup low sodium chicken broth
• 1 cup water
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1/8 teaspoon pepper
• 1 cup uncooked bulgar wheat
• 8 kalamata olives, pitted
• 2 tablespoons feta cheese, crumbled

Recipe

• 1 rinse chicken and pat dry.
• 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.

Ginger Pecan Muffins

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 1 cup water
• 1/2 cup uncooked quinoa
• 2 cups bisquick reduced-fat baking mix
• 1/3 cup pecans, chopped and toasted
• 1/3 cup sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup nonfat milk
• 1/4 cup molasses
• 1 egg
• 1/2 cup dried apricot
• cooking spray

Recipe

• 1 preheat oven to 400°f
• 2 spray muffin cups with cooking spray, or use paper liners.
• 3 rinse quinoa.
• 4 combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
• 5 cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
• 6 remove from heat and fluff with a fork; set aside.
• 7 while quinoa cooks, combine bisquick, pecans, sugar, ginger, and salt in a bowl.
• 8 combine milk, molasses, and egg in a separate bowl; mix well.
• 9 add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
• 10 divide batter among 20 muffins cups, filling each 1/2 full.
• 11 bake for 12 minutes.
• 12 remove immediately from pans and cool on wire racks.

Cucumber And Radish Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 pint cherry tomatoes (sliced in half)
• 3 japanese cucumbers (seeded & sliced-half moon)
• 2 cups red radishes (sliced thin)
• 2 cups daikon radishes (sliced thin)
• 1/2 cup red onion (sliced thin)
• 4 green onions (sliced thin*)
• 1 serrano pepper (minced)
• 1 cup yellow bell pepper (diced)
• 2 tablespoons dill (chopped)
• 4 tablespoons cilantro (chopped)
• 1 tablespoon thyme (chopped)
• 2 tablespoons fresh garlic cloves (minced)
• 3 ounces seasoned rice vinegar
• 2 tablespoons fresh orange juice
• 1/2 teaspoon fine sugar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fine sea salt
• 2 teaspoons ground black pepper
• 1 head butter lettuce (leaves)

Recipe

• 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.
• 4 garnish with chopped cilantro.
• 5 *chef's note: slice all the green onion.

Ginger Chicken

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 teaspoon regular soy sauce
• 1 teaspoon dark soy sauce
• 1 lb boneless skinless chicken thighs, cut into 1/2 inch cubes
• 2 tablespoons vegetable oil
• 1/3 cup thickly sliced gingerroot
• 1/2 cup chicken broth
• 1/2 cup pineapple chunk
• 2 teaspoons sliced pickled ginger

Recipe

• 1 make the marinade: combine all the marinade ingredients in a bowl; mix well.
• 2 add in the chicken; stir to coat evenly; let stand for 10 minutes.
• 3 set a stir-fry pan over high heat until hot; add in the oil, swirling to coat the sides.
• 4 add in the fresh ginger; cook, stirring, until the ginger is crispy and the oil is infused with the flavor, about 1 ½ minutes.
• 5 add in the chicken; stir-fry until it is no longer pink in the center, 3-4 minutes.
• 6 add in the broth and pineapple; cook, stirring, until the sauce boils and thickens slightly, about 20 seconds.
• 7 transfer to a serving plate; garnish with the pickled ginger and serve.

Holiday Cashew Nut Loaf

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.
• 6 !

Ginger Rice Balls

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

Ingredients

• Servings: 4
• 2 cups cooked sushi rice (i recommend minado's perfect sushi rice)
• 1/4 cup soy ginger glaze (see recipe 199469)
• 1/4 cup pickled ginger
• 1 tablespoon sesame seeds

Recipe

• 1 form sushi cakes either using a rice mould or your hands (make sure to wet them first).
• 2 make a small hole in the cake and fill with 2 slices sushi ginger.
• 3 re-seal hole and let rest for 5 minutes.
• 4 heat grill.
• 5 glaze rice ball and sprinkle with a few sesame seeds. grill until golden. turn, glaze and grill.
• 6 scoff, yum.

Ginger Orange Chicken And Squash Stew

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 1/2 boneless skinless chicken breasts, cubed
• 1 cup chicken broth
• 1 (14 ounce) can diced tomatoes
• 1/2 cup orange juice
• 3 cups cubed winter yellow squash
• 2 medium potatoes, peeled and cubed
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 tablespoon grated orange zest
• 1/2 teaspoon ground ginger
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• salt and pepper
• 4 cups rice or 4 cups noodles, cooked

Recipe

• 1 combine all ingredients except sour cream, cornstarch, salt, pepper and noodles, in slow cooker; cover and cook on low for 6-8 hours.
• 2 stir in combined sour cream and cornstarch, stirring 2-3 minutes.
• 3 season to taste with salt and pepper. serve over noodles.

Ginger Rice

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 3 tablespoons oil (peanut or sesame are good)
• 3 scallions, sliced
• 1 garlic clove (my addition) (optional)
• 2 tablespoons crystallized ginger, diced
• 3 cups cooked jasmine rice or 3 cups cooked basmati rice
• salt

Recipe

• 1 cook the rice and set aside.
• 2 heat up the oil in a wok or saute pan on medium-high.
• 3 lightly saute the scallions and garlic for about 30 seconds. do not burn! lower heat if necessary.
• 4 using a sharp knife, cut up the crystallized ginger into very small pieces.
• 5 toss the scallions, garlic and ginger with the rice. season with salt to taste.

Icaac Mizrahi's Favorite Macaroni & Cheese

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

Ingredients

• Servings: 8
• 1/2 lb macaroni
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup heavy cream
• 2 -3 dashes hot pepper sauce (tabasco)
• salt and pepper
• 2 cups muenster cheese, shredded
• 4 cups cheddar cheese (i used mild cheddar)

Recipe

• 1 preheat oven to 350°f.
• 2 cook macaroni in boiling salted water (do not add oil to water) for about 8 minutes until cooked.
• 3 drain.
• 4 meanwhile melt butter in medium saucepan over medium heat.
• 5 stir in flour with whisk.
• 6 when flour is incorporated into butter, slowly add butter, cream and hot pepper sauce.
• 7 whisk while cooking until sauce is thickened.
• 8 add salt and pepper to taste. (i use about 1/4 tsp. salt)
• 9 mix noodles and sauce together until noodles are coated.
• 10 stir in 1 1/2 cups of munster cheese and 3 cups of the cheddar cheese until cheese is incorporated.
• 11 transfer mixture to 6x8 to 8x8 casserole.
• 12 spread remaining cheese over top.
• 13 bake for about 30 minutes until bubbly and top is golden brown.

Cucumber And Onion Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 tablespoon rice or 1 tablespoon balsamic vinegar
• 1 -2 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 large cucumber, peeled and thinly sliced
• 1/2 large onion (red or )
• 3 scallions, thinly sliced

Recipe

• 1 in a large bowl, whisk together 2 tbsp canola oil, 1 tbsp rice or balsamic vinegar, 1-2 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper.
• 2 slice and cut cucumber into thin slices.
• 3 chop onion into 1/2 inch pieces (smaller if you wish).
• 4 thinly slice scallions crosswise.
• 5 add cucumber, onion and scallion to wet mixture.
• 6 serve immediately or chill; covered in refrigerator for serving later.

Frescavena-like Oatmeal Drink Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 ounces gerber oatmeal cereal for baby
• 1 cup granulated sugar

Recipe

• 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.

Fat Free French Bread (gluten Free)

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.

Fat Free Granola Bars

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

Ingredients

• 1/2 cup light corn syrup
• 4 egg whites
• 2 tablespoons honey or 2 tablespoons molasses
• 2 teaspoons vanilla
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 cups oat bran
• 2 cups rolled oats
• 1 cup all-purpose flour
• 2 1/2 cups rice krispies
• 1 teaspoon cinnamon
• 1/2 cup raisins (optional)

Recipe

• 1 preheat oven to 350°f
• 2 in large bowl, mix corn syrup, egg whites, honey and vanilla with the sugars, gradually blend in dry ingredients in order listed.
• 3 spread mixture to about 1 inch depth in two 9 x 13 inch baking pans sprayed with baker's joy.
• 4 bake 20 minutes (or microwave for 9 minutes on medium setting)
• 5 allow to set for at least 30 minutes before cutting into bars. bars will firm up as they cool, so be sure not to overbake.

Haven't Got Milk Macaroni And Cheese

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

Ingredients

• Servings: 6
• 2 eggs
• 1/2 cup melted butter
• 16 ounces sour cream
• 16 ounces sharp cheddar cheese, grated
• 1/2 cup parmesan cheese, mix together
• 2 cups macaroni

Recipe

• 1 cook macaroni to al-dente, then add all ingredients. cook at 350 degrees 40 minutes.

Fat Free Rice Krispies Treats

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 300 g marshmallows
• 6 cups crispy rice cereal
• 3 tablespoons butter, replacement (molly mcbutter or butter buds)

Recipe

• 1 melt marshmallows over low heat until smooth.
• 2 or microwave on high for approximately 2-3 minutes until smooth.
• 3 remove from heat.
• 4 add molly mcbutter® natural butter; mix well.
• 5 add crispy rice cereal.
• 6 stir until well coated.
• 7 spray 13x9x2" (33x23x10cm) pan with oil. press mixture into pan.
• 8 cool, cut into squares.

Ginger Pineapple Fried Rice

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.

I Have No Idea (chicken With Rotini Pasta)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 teaspoon sugar
• 1/2 teaspoon garlic granules
• 1/4 teaspoon nutmeg
• 1 teaspoon onion salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons dried parsley
• 12 ounces rotini pasta, cooked according to package directions
• 2 tablespoons olive oil
• 1 -1 1/2 lb boneless skinless chicken breast, julienned
• 1/3 cup chicken stock
• 1/4 cup red pepper, diced
• 1/4 cup unsalted butter
• 1/2 teaspoon garlic
• shrimp (optional)
• 1 small tomato, chopped
• parmesan cheese, to taste
• pepper, to taste

Recipe

• 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.

I'm Choco For You Candies

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!

Ginger Rice

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

Ingredients

• Servings: 4
• 1 piece fresh ginger, peeled (3 inches long by about 1 inch in diameter)
• 2 3/4 cups chicken broth
• 2 tablespoons light soy sauce
• 2 tablespoons vegetable oil
• 1 1/2 cups jasmine rice or 1 1/2 cups long-grain rice
• 2 large garlic cloves, minced
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees
• 2 cut the ginger in half lengthwise.
• 3 place on a cutting board, cut side down.
• 4 crush using whatever method you like.
• 5 i lay the blade of my chef's knife on the ginger and hit it with the heel of my hand.
• 6 this will slightly break down ginger’s tough fibers.
• 7 transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce.
• 8 bring to a boil.
• 9 meanwhile, in a heavy, over-proof skillet or sauce pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat.
• 10 add rice.
• 11 stirring often, just until rice begins to brown, about 5 minutes.
• 12 stir in garlic; cook for 1 more minute.
• 13 remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine.
• 14 immediately cover tightly.
• 15 bake until rice is tender and all liquid is absorbed, about 20 minutes.
• 16 remove ginger chunks.
• 17 salt and pepper to taste; stir rice to fluff.
• 18 serve hot.
• 19 stove top method:
• 20 smash ginger root.
• 21 combine all ingredients except rice in a medium saucepan; bring to boil.
• 22 stir in rice.
• 23 cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
• 24 salt and pepper taste.

Cucumber Salad With Rice Wine Vinegar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon toasted sesame seeds
• 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.

Cucumber And Wasabi Sushi

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups sushi rice (#119373)
• 1/2 cucumber
• wasabi paste
• 4 sheets nori

Recipe

• 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.

Farmhouse Bread

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 2 (1/4 ounce) packets yeast
• 1 cup warm water
• 2 tablespoons salt
• 1/4 cup sugar
• 6 tablespoons shortening
• 3 1/3 cups warm water
• 10 -12 cups flour

Recipe

• 1 dissolve yeast and 1 cup warm water in a large mixing bowl. let rest 10-15 minutes.
• 2 add salt, sugar, shortening and 3 1/3 cups warm water.
• 3 gradually mix in 10 cups of flour. add up to 2 more cups until dough is no longer sticky.
• 4 knead for 10 minutes. cover the bowl and let rise for 1 hour until dough doubles in size.
• 5 punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
• 6 place in preheated oven at 375 degrees and bake until golden brown (about 35 minutes).
• 7 this recipe also works well halfed.
• 8 for whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of flour.
• 9 i cool slice and freeze the extra laoves for later.

Chili Sesame Dipping Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1/2 tablespoon sesame oil
• 1/2 teaspoon minced chili pepper (to taste)

Recipe

• 1 combine ingredients well.
• 2 allow flavors to blend for 1 hour at room temperature.

Alton Brown's Baked Brown Rice

Fruit & Nut Lunchbox Bars- Gluten Free

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.

Ice Cream Caramel Crunch Delight

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

Ingredients

• Servings: 10
• 1 1/2 cups flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1 1/2 cups chopped pecans
• 1 cup margarine, melted
• 1 (12 1/4 ounce) jar caramel topping
• 1/2 gallon vanilla ice cream, softened

Recipe

• 1 stir together the flour, oats, brown sugar, pecans, and margarine.
• 2 spread in at thin layer on a lightly greased cookie sheet (approximately 14 x 16) and bake at 350 degrees for 20 minutes.
• 3 cool, then crumble.
• 4 press 1/2 of crumb mixture into a 9 x 13 pan.
• 5 add 1/2 of caramel topping, spreading evenly.
• 6 carefully spoon on the ice cream, spreading evenly.
• 7 layer on second half of caramel topping; then layer on the remainder of the crumb mixture.
• 8 freeze immediately.
• 9 cut into squares for serving.

Ians Chicken And Seafood Paella

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

Ingredients

• Servings: 2
• 1 large chicken breast, diced fairly small
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 large tomato, diced
• 4 small cooking chorizo sausage, sliced
• 12 large prawns, shelled and deveined (reserve heads and shells for stock)
• 3 small squid, sliced
• 2 fish stock cubes
• powdered saffron
• 1 liter boiling water
• 400 ml bomba paella rice

Recipe

• 1 make stock by combining stock cubes, saffron, prawn heads and shells with boiling water in a saucepan and cook gently for 10 minutes.
• 2 mix chicken, paprika and olive oil.
• 3 heat paella pan.
• 4 add chicken and fry until just cooked then remove to a plate.
• 5 add olive oil to pan.
• 6 gently fry onion and garlic then add in pepper add a pinch of salt to help soften.
• 7 add in tomato and cook and stir until softened.
• 8 add in squid and fry.
• 9 add rice and stir to coat all grains.
• 10 add 800 ml strained stock.
• 11 cover loosely and cook gently until rice is almost cooked giving it a stir now and then.
• 12 add prawns and chorizo and chicken cover, cook over very low heat until prawns are done and chorizo heated through.
• 13 stir and serve.

Ginger Cookies

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 3/4 cup vegetable shortening
• 1 cup sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 line cookie sheets with parchment paper or nonstick baking mats.
• 3 using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
• 4 add the egg and molasses and beat until completely incorporated.
• 5 sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• 6 stir until combined.
• 7 roll the dough into balls about 1-inch in diameter.
• 8 roll the balls in sugar.
• 9 place 1/2-inch apart on the prepared cookie sheets.
• 10 flatten the balls slightly with your fingertips.
• 11 bake for 12 minutes.
• 12 cool on wire racks.

French Quarter Calas

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.
• 14 dust with powdered sugar and serve.

Holiday Snickerdoodles

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.

Dijon Vinaigrette Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 clove garlic
• 1 teaspoon dill
• 1 teaspoon tarragon
• 1 teaspoon parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons dijon mustard
• 1/4 cup rice wine vinegar
• 1 cup olive oil

Recipe

• 1 drop garlic into food processor, using the chopping blade.
• 2 add all remaining ingredients and process until smooth.
• 3 refrigerate till ready to use.

Cucumber Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup rice vinegar
• 3 tablespoons equal sugar substitute or 3 tablespoons splenda sugar substitute
• 3 cups cucumbers, sliced (about 2 medium)
• 2 cups tomatoes, chopped (about 1 large)
• 1/2 cup red onion, sliced
• salt and pepper

Recipe

• 1 combine vinegar and sugar.
• 2 add cucumbers, tomatos and onions.
• 3 season to taste with salt and pepper, mix well.
• 4 refrigerate, covered at least 30 minutes before serving.

Holiday Spiced Cookies

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.

Grilled Sticky Buns, Pennsylvania Dutch Style

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 sticky buns (day old or stale is best)
• 2 -4 tablespoons butter, melted

Recipe

• 1 split buns in half horizontally or cut in 1/2 inch slices.
• 2 brush the cut sides with melted butter and grill over low heat in a skillet until golden brown and warm throughout.

Greek Chicken Rice

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.

Cucumber Salad With Feta And Shiso

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 8 ounces feta cheese, in 1/4 inch cubes
• 5 shiso leaves
• 2 cucumbers, peeled seeded and cut in 1/4 inch cubes
• 1/4 cup red onion, sliced extremely thin
• 1/4 cup extra virgin olive oil
• 1 tablespoon rice vinegar
• salt and pepper

Recipe

• 1 first, take the sliced onion and soak in ice water because this takes off some of the edge. soak for 20 minutes then drain well.
• 2 take 3 of the shiso leaves and chop fi nely. reserve the other 2 whole leaves.
• 3 in a bowl, mix the feta, cucumbers, chopped shiso, and onion. put 2 of the whole shiso leaves on 2 plates and put the salad mixture on top.
• 4 make a vinaigrette out of the vinegar, olive oil salt and pepper. whisk and pour over the salad at the last possible moment before eating.

Dumplings - Gluten Free

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.

Easy Sunomomo Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 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.

Hasty Habanero Jelly

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.
• 6 cooking time is cooling period.

French Quarter Shrimp Creole

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.

Easy Taco Rice

Greek Eggplant (aubergine) Pie

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.

Fassoulei Bil Zeit (green Beans With Onion)

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).

Dill Beer Bread (gift In A Jar)

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.