Pomegranate Relish

Ingredients

• Servings: 4
• 2 pomegranates
• 3 tablespoons olive oil
• 1 shallot, minced
• 1 tablespoon lime juice
• salt and pepper to taste
• 1/2 cup fresh cilantro, chopped

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• juice the pomegranates retaining the seeds and juice.
• heat oil in a small skillet over medium heat. saute shallots until golden. stir in pomegranate juice and seeds, lime juice, salt and pepper. cook for about 3 minutes, or until slightly reduced. remove from heat and stir in cilantro.
• serve at room temperature.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

The Popcorn Cake

Ingredients

• Servings: 1
• 14 cups popped popcorn
• 1 cup semisweet chocolate chips
• 1 cup peanuts
• 1/2 cup margarine
• 1/2 cup peanut butter
• 5 cups miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• line a 10 inch tube pan or other 12 cup pan with aluminum foil.
• in a very large bowl, combine popcorn, chocolate chips and peanuts and mix well.
• in a medium saucepan over low heat, melt margarine. stir in peanut butter. stir in marshmallows and continue stirring until marshmallows melt and the mixture is smooth. remove from the heat. stir marshmallow mixture into popcorn mixture until well coated.
• press mixture into prepared pan. allow to cool completely before removing and cutting into slices to serve.

New Year's Cookies

Ingredients

• Servings: 60
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1 pinch ground nutmeg
• 1 (.25 ounce) envelope active dry yeast
• 1/4 cup warm water
• 1 1/2 cups warm milk
• 3 egg, lightly beaten
• 1 1/2 cups raisins
• 1 quart oil for frying
• 1 teaspoon melted butter
• 1 teaspoon warm water
• 1 cup confectioners' sugar
• 3/4 teaspoon cornstarch
• 1 teaspoon heavy cream
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• in a large bowl, mix the flour, sugar, salt, and nutmeg. dissolve the yeast in warm water. stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. fold in the raisins. cover and let rise for about 2 hours.
• heat the oil in a deep-fryer to 375 degrees f (190 degrees c).
• to prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. stir in the confectioners' sugar, cornstarch, cream, and vanilla.
• drop the dough by rounded tablespoons into the hot oil. cook 2 to 5 minutes, until golden brown. drain on paper towels and cool slightly. dip each cookie into the glaze and set aside to completely cool.

Korean Salad With Sesame Dressing

Ingredients

• Servings: 5
• 1 head red leaf lettuce
• 4 green onions (white part only)
• 1/4 cup soy sauce
• 5 tablespoons water
• 2 teaspoons white sugar
• 1/4 cup distilled white vinegar
• 2 tablespoons sesame oil
• 1 tablespoon red pepper flakes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
• in a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
• directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

John's Tasty German Cherry

Ingredients

• Servings: 1
• 1/2 cup cherry juice
• 1 (12 fluid ounce) can or bottle ()

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• pour cherry juice into a 16 ounce glass; pour in . drink!

celebration punch

Ingredients

• Servings: 32
• 5 cups double strength brewed tea
• 3/4 cup white sugar
• 2 1/2 cups orange juice
• 1 1/2 cups grapefruit juice
• 2/3 cup lemon juice
• 1/4 cup lime juice
• 6 cups ginger , chilled

Recipe

Preparation Time: 6 mins Ready Time: 6 mins


• brew tea for 3 minutes. stir in sugar; set aside to cool.
• when tea is cool, stir in orange juice, grapefruit juice, lemon juice and lime juice. just before serving, stir in chilled ginger .

Ii

Ingredients

• Servings: 2
• 1 1/4 fluid ounces whiskey
• 1 fluid ounce amaretto liqueur
• 1 fluid ounce cranberry juice
• 1 cup ice cubes

Recipe

• place the whiskey, amaretto, and cranberry juice into a shaker with ice. shake, then strain into shot glasses.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

betty's famous eggnog

Ingredients

• Servings: 24
• 12 eggs, separated
• 4 1/2 cups white sugar
• 1 (750 milliliter) bottle bourbon
• 1/2 (750 milliliter) bottle dark
• 1 1/2 quarts whipping cream
• 2 cups half-and-half (or whole milk)
• 1 1/2 cups
• 1 tablespoon ground nutmeg, for garnish

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• beat the eggs and sugar together in a very large bowl until thick and light-colored. stir in the bourbon and , mixing until sugar has dissolved. let stand about 1 hour.
• meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
• stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. slowly stir in the . fold in the egg whites, blending evenly. cover and refrigerate two hours before serving. may be stored in the refrigerator up to one week.
• serve in small cups or glasses dusted with a pinch of nutmeg.

easter mousse

Ingredients

• Servings: 1
• crust:
• 55 vanilla wafers, crushed
• 6 tablespoons melted butter
• 20 candies, finely crushed, divided
• filling:
• 4 egg yolks
• 1/2 cup fresh lemon juice
• 5 teaspoons minced lemon zest
• 2 tablespoons white sugar
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 3/4 cup white sugar
• 1 1/2 cups whipping cream, whipped until stiff
• decoration:
• 1/2 cup whipping cream
• 3 tablespoons light corn syrup

Recipe

Ready Time: 9 hrs


• to prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). mix well, then press into the bottom of a 9-inch springform pan. refrigerate while proceeding with the recipe.
• whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. in a separate bowl, beat the egg whites until foamy. sprinkle in the cream of tartar and continue whipping until soft peaks form. gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
• fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. spoon this mixture into the chilled crust, and place into the freezer.
• whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. using a pastry bag, pipe the whipped cream the mousse in a decorative pattern. sprinkle the top with the reserved crushed candy. freeze for at least 8 hours before serving.

Hot

Ingredients

• Servings: 1
• 8 whole cloves
• 1 (1/4 inch thick) slice of lemon
• 1 tablespoon white sugar
• 3/4 cup boiling water
• 1 (1.5 fluid ounce) jigger

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• press cloves into the peel of the lemon slice all the way around. set aside. measure the sugar into a glass. place a metal spoon into the glass with the curved side facing upwards. pour the boiling water over the back of the spoon. this will keep your glass from shattering. stir to dissolve the sugar. pour in the whiskey and add the lemon slice. let steep for about 1 minute before drinking.

barquillos (wafer rolls)

Ingredients

• Servings: 18
• 1/2 cup butter
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 egg whites
• 2/3 cup all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• preheat an oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. mix in the flour until just incorporated.
• drop teaspoonfuls of the dough ungreased baking sheets. spread thinly with a spatula or the back of the spoon into a 3 inch circle.
• bake in the preheated oven until browned along the edges, about 5 minutes.
• remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. roll each wafer around the handle of a wooden spoon until the edges overlap. cool seam-side down on a wire rack until completely crisp.

mom's baked salmon

Ingredients

• Servings: 1
• 2 tablespoons margarine, melted
• 2 teaspoons all-purpose flour
• 1 (16 ounce) can canned salmon, skin and bones removed
• 6 saltine crackers, crumbled
• 1/2 cup milk

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• pour melted margarine into a small glass baking dish. stir flour into the melted margarine until all the flour is moistened. flake salmon into the dish; add crackers. pour milk over the mixture and stir.
• bake in preheated oven until cooked through, about 30 minutes.

Eggs

Ingredients

• Servings: 4
• 6 eggs
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups heavy cream
• salt and pepper to taste
• ground cayenne pepper to taste
• 1/4 cup dry bread crumbs, divided

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink.
• peel cold eggs.
• separate yolks and egg whites. chop them separately; set aside.
• preheat oven to 350 degrees f (175 degrees c).
• grease a 1 1/2 quart baking dish.
• melt butter over low heat and gently stir in flour.
• gradually blend in cream, stir constantly as it thickens. season with salt, pepper and cayenne to taste.
• mix egg whites with cream sauce and pour into prepared baking dish.
• cover with half of the bread crumbs. sprinkle yolks on top, then finish with another layer of crumbs.
• bake in preheated oven until bubbly, 30 to 40 minutes.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Asian-style Zucchini

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1 large zucchini, halved lengthwise and cut into 1 inch slices
• 2 tablespoons soy sauce, divided
• 2 tablespoons sesame seeds
• garlic powder to taste
• ground black pepper to taste

Recipe

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


• melt the butter in a skillet over medium heat. stir in the zucchini, and cook until lightly browned. sprinkle with soy sauce and sesame seeds. season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

cranberry red relish

Ingredients

• Servings: 6
• 1 1/2 cups white sugar
• 1 cup dry red
• 1 (12 ounce) package fresh cranberries, rinsed and sorted
• 1 cinnamon stick
• 2 tablespoons orange zest, cut into slivers

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 45 mins


• combine sugar with red in a medium saucepan, and bring to a boil over medium heat. add the cranberries, cinnamon stick and orange peel. bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. store in refrigerator.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

sunday morning asian frittata

Ingredients

• Servings: 6
• 1 tablespoon peanut oil
• 3 green onions, minced
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1 cup diced red bell pepper
• 4 eggs
• 8 egg whites
• 2 tablespoons light soy sauce
• 1 cup fresh bean sprouts
• 1 cup trimmed and halved snow peas
• 1 tablespoon sesame seeds

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large nonstick, oven-proof skillet over medium-high heat, heat the oil. add the scallions, ginger, and garlic and saute for 1 to 2 minutes. add the red pepper and saute for 3 minutes.
• in a medium-size mixing bowl, mix together the eggs and soy sauce. add to the skillet. cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
• place the bean sprouts and snow peas over the eggs. sprinkle with sesame seeds. place in the oven at 350 degrees f (175 degrees c) and bake just until top is set, about 8 to 10 minutes. watch carefully that eggs are just cooked and do not become tough. set oven to broil. broil the frittata for 30 seconds just to give it a nice browned color. serve in wedges.

No Mayo Deviled Eggs

Ingredients

• Servings: 12
• 6 eggs
• 1 ripe avocado
• 3 tablespoons sour cream
• 1 dash worcestershire sauce
• 1 tablespoon chopped fresh dill
• salt to taste
• ground white pepper to taste
• 2 green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. remove from the heat and let the eggs stand in the hot water for 15 minutes. drain. cool the eggs under cold running water. peel once cold. halve the eggs lengthwise and scoop the yolks into a bowl.
• add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. stir in the worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

smokey salmon

Ingredients

• Servings: 2
• cooking spray
• 1 pound salmon
• 2 tablespoons maple syrup
• 1 teaspoon seasoning
• salt and ground black pepper to taste
• 1 tablespoon butter, cut into small chunks

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate. spray a sheet of aluminum foil with cooking spray and place salmon in the middle of the foil.
• whisk maple syrup, seasoning, salt, and pepper together in a bowl; brush salmon. sprinkle butter chunks over salmon. fold aluminum foil over salmon, sealing the edges together.
• cook on the preheated grill until salmon flakes easily with a fork, 15 to 20 minutes.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

apple cranberry sauce

Ingredients

• Servings: 12
• 3 cups apple
• 3/4 cup white sugar
• 4 cinnamon sticks
• 1 tablespoon grated orange zest
• 12 whole cloves
• 2 1/2 cups fresh cranberries

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 45 mins


• combine the apple , sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. bring to a boil over high heat. turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
• stir cranberries into the saucepan, turn heat to high, and bring to a boil. cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. remove cinnamon sticks and cloves. pour into shallow dish to cool and serve.

Pumpkin Butter Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 egg
• 1 cup brown sugar
• 1/2 cup apple juice
• 1/4 cup melted butter
• 1 1/2 cups pumpkin butter, divided
• 1/2 cup raisins (optional)
• 1/2 cup toasted chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 3x7-inch loaf pan.
• whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
• beat the egg in a bowl. whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. stir in the flour mixture until no lumps remain. pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. pour in the remaining batter.
• bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Fresh Strawberry Pie With Orange Liqueur Glaze

Ingredients

• Servings: 1
• 1 (9 inch) refrigerated pie crust
• 1 cup fresh strawberries, hulled
• 3/4 cup water
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 3 tablespoons orange liqueur (such as grand marnier®)
• 3 cups fresh strawberries, hulled

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. remove to a wire rack and cool completely.
• puree 1 cup of strawberries in a blender until smooth. pour pureed strawberries into a saucepan. stir in the water, sugar, and cornstarch. bring to a boil over medium heat until thickened, stirring often. remove from heat and stir in the orange liqueur. set aside.
• arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. pour the glaze over the berries. refrigerate until glaze is set, about 4 hours.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

halibut cheeks with ginger-orange sauce

Ingredients

• Servings: 2
• 1/4 cup fresh orange juice
• 2 teaspoons minced fresh cilantro
• 1 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 4 (3 ounce) halibut cheeks

Recipe

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


• whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• heat the olive oil in a skillet over medium-high heat. cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. pour the orange juice mixture into the skillet and bring to a boil. reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Calves Liver With Lemon Thyme

Ingredients

• Servings: 2
• 8 ounces calves liver, sliced
• 1 tablespoon olive oil
• 6 sprigs fresh lemon thyme, chopped
• salt and pepper to taste

Recipe

Preparation Time: 7 mins Cook Time: 8 mins Ready Time: 15 mins


• rinse liver and pat dry. heat oil in a large non-stick skillet over medium heat. place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. cook on medium heat for about 4 to 5 minutes on each side. calves' liver may be eaten slightly pink, but be careful not to overcook it. season with salt and pepper after cooking.

Vegan Chow Mein

Ingredients

• Servings: 1
• 1/4 cup vegetable stock
• 2 teaspoons liquid amino acids (such as bragg®)
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon vegetable stock
• 2 teaspoons peanut oil
• 1 cup canned large lima beans
• 1/4 teaspoon salt
• 1/2 pound sweet onions (such as vidalia®), sliced
• 1 rib celery, sliced diagonally
• 1 cup cooked brown rice

Recipe

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


• combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
• heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. cook and stir beans until partially warmed, 2 to 3 minutes. add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
• pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. cover wok and cook over medium heat for 4 minutes. stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. serve with brown rice.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Traditional Cranberry Apple Crisp

Ingredients

• Servings: 1
• 3/4 cup orange juice
• 2 cups white sugar
• 5 cups fresh cranberries
• 4 gala apples - peeled, cored, and chopped
• 3/4 cup chopped pecans
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup rolled oats
• 1/3 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12-inch baking dish.
• heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. mix in the apples and the rest of the cranberries. remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
• in a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
• bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 minutes.

Orange Chicken With Asparagus

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 2 (8 ounce) skinless, boneless chicken breast halves, cut into strips
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 cups chopped asparagus
• 2 teaspoons soy sauce
• 2 teaspoons honey
• 1 orange, zested and juiced
• 1 cup cooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat vegetable oil in a large skillet over medium heat. cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink, 5 to 7 minutes. add asparagus and cook until bright green and starting to become tender, about 3 more minutes.
• whisk soy sauce, honey, orange juice, and orange zest together in a small bowl; pour over chicken. cook and stir until sauce coats chicken and asparagus, about 1 more minute. serve over cooked brown rice.

chocolate custard bread pudding

Ingredients

• Servings: 6
• 1 1/2 cups milk
• 2 (1 ounce) squares unsweetened chocolate
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups day-old bread cubes
• 1/2 cup chopped walnuts
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a double boiler, heat together the milk and chocolate until chocolate is melted.
• in a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. mix in the bread and nuts.
• beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
• place bag in 1 quart loaf pan; pour chocolate mixture over bread. close bag with twist tie; make 6 half inch slits on top. pour water into pan so that water comes up sides of bag, not overflowing.
• bake 50 to 60 minutes or until knife inserted comes out clean. to serve, remove from pan, cut bag away from top and put on plate.

Mock Cherry Pie

Ingredients

• Servings: 6
• 1 1/2 cups cranberries
• 1 1/2 cups raisins
• 1 1/2 cups white sugar
• 1 cup water
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1 1/2 teaspoons vanilla extract
• 1 recipe pastry for a 9 inch double crust pie

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• in a saucepan over medium heat, combine the cranberries, raisins, sugar, water and flour. cook until cranberries open and mixture thickens. allow to cool and stir in butter and vanilla.
• pour into prepared pie crust and cover with top crust.
• cut slits in top crust and bake for 10 minutes. lower heat to 350 degrees f (175 degrees c) and bake for 35 minutes longer or until crust is golden brown.

rick's big bad bean burrito

Ingredients

• Servings: 1
• 1/2 cup vegetarian refried beans
• 1 large whole-wheat tortilla
• 2 romaine lettuce leaves
• 1/2 avocado, peeled and sliced
• 1/4 cup fresh pico de gallo

Recipe

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


• stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
• warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. transfer tortilla to a plate.
• layer lettuce tortilla. spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. roll tortilla around the fillings into a burrito shape.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

asian flair flat iron steak

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1 teaspoon seasoning
• 1 teaspoon green hot pepper sauce
• 2 teaspoons soy sauce
• 1 teaspoon teriyaki sauce
• 2 teaspoons brown sugar
• 12 ounces flat iron steaks
• 3 tablespoons sesame oil
• 1/2 red bell pepper, sliced
• 2 green onions, chopped

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins


• whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 12 hours.
• remove the flat iron steak from the marinade, and shake off excess. discard the remaining marinade. heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. while the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. stir in the green onions, and cook for 30 seconds more. serve the pepper mixture over the sliced steak.

Slow Cooker Chicken Afritad

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves, cut into cubes
• 1/2 cup soy sauce, or to taste
• 1/2 cup olive oil, or to taste
• 1 lemon, juiced
• 3 cloves garlic, minced
• ground black pepper to taste
• 2 tomatoes, cubed
• 2 carrots, chopped
• 3 red potatoes, cubed
• 1 onion, sliced (optional)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup green peas

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; allow to marinate, 10 to 15 minutes.
• mix tomatoes, carrots, red potatoes, onion, green bell pepper, red bell pepper, yellow bell pepper, and peas into chicken mixture.
• cook on high for 3 to 4 hours (or on low for 7 to 8 hours).

asian island grilled chicken salad

Ingredients

• Servings: 3
• 1/4 cup dole® pineapple juice
• 1 tablespoon soy sauce
• 1 teaspoon packed brown sugar
• 1 clove garlic, finely chopped
• 2 (8 ounce) boneless, skinless chicken breasts
• 1 (10.7 ounce) package dole asian island crunch™ salad kit
• 1 cup red bell pepper, thinly sliced
• 1/4 cup dole red onion, thinly sliced

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. bring to boil and reduce to 1/3.
• heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• baste chicken with pineapple mixture. grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• slice chicken. place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• arrange salad on plates; top with bell pepper, onion, and chicken.

Cranberry Sauce With Raspberry Vinegar

Ingredients

• Servings: 2
• 1 1/4 cups white sugar
• 1/2 cup raspberry vinegar
• 1/4 cup water
• 1 (12 ounce) package fresh cranberries
• 1 cinnamon stick
• 1 tablespoon orange zest

Recipe

• combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. bring to a boil, stirring until sugar dissolves. mix in cranberries, cinnamon stick, and orange peel. reduce heat, and cover partially. simmer until berries burst, about 10 minutes. remove from heat. cool completely, sauce will thicken as it cools. discard cinnamon stick.

Asian-style Zucchini

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1 large zucchini, halved lengthwise and cut into 1 inch slices
• 2 tablespoons soy sauce, divided
• 2 tablespoons sesame seeds
• garlic powder to taste
• ground black pepper to taste

Recipe

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


• melt the butter in a skillet over medium heat. stir in the zucchini, and cook until lightly browned. sprinkle with soy sauce and sesame seeds. season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Curried Hash Browns

Ingredients

• Servings: 2
• 1 tablespoon butter
• 2 cups diced white potatoes
• salt and pepper to taste
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onion
• 1/2 teaspoon curry powder

Recipe

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


• melt the butter in a large skillet over medium heat; cook and stir the potatoes in the butter until browned, about 10 minutes; season with salt and pepper. add the onion and cook until the potatoes are tender, another 3 to 5 minutes. reduce heat to low. stir in the cilantro, green onion, and curry powder; mix and cook another 2 to 3 minutes.

Creamed Onions Ii

Ingredients

• Servings: 8
• 2 pounds small white onions
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 pinch ground nutmeg
• 1 pinch salt
• 2 drops hot pepper sauce

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 55 mins


• cut ends off onions and place in a large pot of water. bring to boil; remove from water and cool slightly. slip skins off and return onions to water. simmer until tender.
• in a saucepan, melt butter and gradually stir in flour until smooth. cook over low heat for 5 minutes, stirring constantly.
• in a separate saucepan, scald half and half, gradually whisk into butter mixture. add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.

kumquat salad

Ingredients

• Servings: 4
• 1/3 cup extra virgin olive oil
• 1/3 cup red vinegar
• 1 teaspoon brown sugar
• 1/4 teaspoon freshly ground black pepper
• 5 ounces mixed baby greens
• 2 green onions, chopped
• 1/2 cup chopped celery
• 1 carrot, julienned
• 1/2 cup broccoli florets
• 1/2 cup cauliflower florets
• 1 avocados - peeled, pitted and diced
• 1 teaspoon fresh lemon juice
• 2 ounces grated asiago cheese
• 3 ounces pine nuts, toasted
• 4 ounces kumquats - rinsed, seeded and sliced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• to prepare the dressing, place extra virgin olive oil, red vinegar, brown sugar, and pepper in a small container with a lid. shake well to blend.
• in a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. sprinkle avocado with lemon juice, and toss into the mixture. sprinkle mixture with asiago cheese and pine nuts. toss in kumquats. serve with the olive oil dressing.

Cranberry Apple Sauce I

Ingredients

• Servings: 2
• 12 ounces cranberries
• 6 ounces unsweetened apple juice concentrate

Recipe

Cook Time: 10 mins Ready Time: 10 mins


• in a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. chill and serve. you may also add some white sugar if the recipe isn't sweet enough for you. only add the extra sugar one tablespoon at a time to avoid over sweetening.

Pumpkin Polenta Cake

Ingredients

• Servings: 1
• 2 cups canned pumpkin puree
• 2 tablespoons butter, room temperature
• 2 eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 cup low-fat plain yogurt
• 2 cups polenta or yellow cornmeal

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8-inch square baking dish.
• in a blender or food processor, blend pumpkin, butter, eggs, and egg whites. mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. blend until smooth, and transfer to a medium bowl.
• mix yogurt and polenta into the pumpkin mixture. pour into the prepared baking dish.
• bake until a toothpick inserted in the center comes out clean, about 45 minutes. cool slightly before slicing.

Easy Sesame Dressing

Ingredients

• Servings: 12
• 10 tablespoons olive oil
• 1/4 cup seasoned rice vinegar
• 3 tablespoons white sugar, or to taste
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

Pecan Pie Vi

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 4 tablespoons butter
• 1/2 cup brown sugar
• 1 cup light corn syrup
• 3 eggs
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c.)
• in a large bowl, cream the butter and brown sugar. beat in the corn syrup, eggs, salt and vanilla. stir in the chopped pecans. pour filling into pie shell.
• bake in the preheated oven for 10 minutes. reduce temperature to 325 degrees f (165 degrees c) and bake for 30 to 40 minutes, or until golden brown.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Pudding Or Pie Filling

Ingredients

• Servings: 2
• 2 cups white sugar
• 4 tablespoons cornstarch
• 4 cups milk
• 4 egg yolks
• 1 pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Recipe

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


• in a large saucepan, mix together the sugar, cornstarch and 3 cups milk. if making chocolate, mix in cocoa powder. bring to a boil and stir frequently until mixture thickens.
• whisk together last cup of milk with egg yolks. as pudding thickens, add egg yolk mixture and stir frequently. bring to a boil for 1 minute.
• remove from heat, stir in butter and vanilla.
• pour into baked pie shells or use as a pudding. refrigerate until chilled.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

asian potato salad

Ingredients

• Servings: 6
• 4 slices bacon, crisply cooked and crumbled
• 6 new red potatoes
• 1 1/3 cups mayonnaise
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon dry hot mustard
• 1/8 teaspoon salt
• 3/4 cup chopped bok choy
• 1 red bell pepper, seeded and diced
• 1/2 cup chopped green onion
• 1/4 cup chopped fresh cilantro

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• meanwhile, bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool, and chop into bite-size chunks.
• to make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. pour over dressing and mix well. refrigerate for at least one hour to allow flavors to blend, and serve.

red pepper and fennel bulb salad

Ingredients

• Servings: 6
• 1 medium red bell pepper
• 1/3 cup pine nuts, toasted
• 3 tablespoons sesame seeds, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 bulb fennel, diced
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat broiler. grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. place pepper in a paper bag or resealable plastic bag to cool. remove the seeds and skin (the skin should come off the peppers easily now). slice into strips.
• set oven to bake at 350 degrees f (175 degrees c). place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. they'll smell great!
• combine lettuce greens, fennel bulb, and red pepper in a salad bowl. in a small bowl, whisk together soy sauce and vegetable oil. pour over salad, and toss to coat. sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Cinnamon Snails

Ingredients

• Servings: 48
• 1/2 cup butter or margarine, softened
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon superfine sugar
• 1/2 teaspoon cinnamon
• 1 egg white, beaten
• 3 tablespoons mini chocolate chips

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter or margarine and brown sugar until smooth. mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. stir in flour by hand using a wooden spoon, as the dough will be stiff.
• roll out tablespoon sized pieces of dough into 6 inch long ropes. curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. place cookies 2 inches apart on the prepared cookie sheets. brush cookies with egg white. mix together the remaining cinnamon and superfine sugar in a small cup. sprinkle this over the snails. use chocolate chips to make eyes on the heads.
• bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

Rice Cooker Chicken

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 6 cloves garlic, smashed
• 4 slices fresh ginger root, coarsely chopped
• 1 teaspoon monosodium glutamate (such as ac'cent®) (optional)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sesame seed oil
• 4 boneless chicken thighs
• 1 1/2 teaspoons cornstarch
• 1 cup water, or as needed - divided

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. squeeze as much air as possible out of the bag and zip the bag closed. refrigerate for 1 hour.
• mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. place the chicken thighs into the sauce. add just enough water to barely cover the chicken and stir.
• close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. when steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. when the timer goes off, uncover and stir the chicken. set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. allow chicken to rest in the keep-warm setting for 20 minutes before serving.

Lemon Chess Pie I

Ingredients

• Servings: 1
• 4 eggs
• 1 1/2 cups white sugar
• 2 tablespoons white cornmeal
• 1/4 cup butter, melted
• 1/2 cup milk
• 2 lemons, juiced
• 1 recipe pastry for a 9 inch single crust pie

Recipe

• combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. mix until sugar is dissolved, but do not beat. pour filling into unbaked pie shell.
• bake at 425 degrees f (220 degrees c) for 10 minutes. reduce temperature to 350 degrees f (175 degrees c), and continue to bake until set. serve at room temperature.

Quick Tofu Stir Fry

Ingredients

• Servings: 2
• 1 (3.5 ounce) package ramen noodles (such as nissin® top ramen)
• 3 tablespoons olive oil
• 1 slice firm tofu, cubed
• 1/2 green bell pepper, chopped
• 1/4 small onion, chopped
• 1/3 cup plum sauce
• 1/3 cup sweet and sour sauce

Recipe

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


• bring a pot of lightly salted water to a boil. cook ramen in boiling water, stirring occasionally, until noodles have cooked through but are still firm to the bite, 2 to 3 minutes. drain.
• heat olive oil in a large skillet over high heat. place tofu on one side of the skillet and pepper and onion on the other side of the skillet. cook and stir tofu until browned on all sides, 1 to 3 minutes. at the same time, cook and stir onion and pepper until caramelized, 1 to 3 minutes.
• stir ramen noodles into skillet; stir to combine noodles, tofu, onion, and pepper. pour plum sauce and sweet and sour sauce over ramen mixture; cook and stir until well-combined and heated through, 2 to 5 minutes.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

sitting pretty cookies

Ingredients

• Servings: 3
• 1 cup butter
• 1/2 cup packed brown sugar
• 2 eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups chopped walnuts
• 1 (12 fluid ounce) can ready-to-spread vanilla frosting
• 1 cup candy-coated chocolate peanuts

Recipe

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


• in a large bowl, stir together butter and sugar until creamy and smooth. stir in the egg yolks and vanilla. in a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. cover, and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c). roll out dough into 1 inch balls. dip balls into slightly beaten egg whites, then roll in chopped walnuts. place balls 1 inch apart baking sheets.
• bake in preheated oven for 5 minutes. remove from oven, and press thumb gently into the center of each cookie. return to oven, and bake 5 minutes more. remove cookies to wire racks to cool. fill top of each cookie with frosting, and top with a chocolate-coated peanut.

Easy Egg Tarts

Ingredients

• Servings: 25
• 25 (2 inch) unbaked tart shells
• 5 eggs
• 1 cup white sugar
• 1 1/4 cups water

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• dissolve sugar in water. beat in eggs.
• divide into tartlet shells and bake at 400 degrees f (200 degrees c) for 20 minutes.

celery almandine

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/3 cup slivered almonds
• 4 cups sliced celery
• 1 tablespoon dried minced onion
• 1 cube chicken bouillon
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground ginger

Recipe

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


• melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. stir celery, onion, bouillon, sugar, and ginger into almonds. continue to cook and stir until celery is tender, about 10 minutes.

dad's pumpkin chiffon pie

Ingredients

• Servings: 1
• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup white sugar
• 1 cup milk
• 1/2 teaspoon salt
• 2 teaspoons spice
• 2 tablespoons butter
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup water
• 1/2 cup white sugar
• 1 (16 ounce) package gingersnap cookies

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 30 mins


• line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
• in a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
• separate the eggs. combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. add to pumpkin and cook, stirring frequently until mixture is of custard consistency. remove mixture from heat.
• soften gelatin in the cold water and stir into the pumpkin until dissolved. chill mixture until it begins to stiffen (about 1 1/2 hours).
• whip egg whites with the reaming 1/2 cup sugar until stiff. fold whipped egg whites into the pumpkin mixture. spoon mixture into the prepared pan and chill until set (about 3 hours). serve topped with whipped cream.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Tahini Chicken

Ingredients

• Servings: 2
• 3/4 cup water
• 1 cube chicken bouillon
• 1/4 cup tahini (sesame paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons butter, or as needed
• 2 skinless, boneless chicken breast halves, cut into cubes, or more to taste
• 2 tablespoons all-purpose flour, or as needed
• 1 teaspoon sesame seeds, or as desired

Recipe

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


• bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. keep sauce warm over low heat.
• heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• whisk flour into tahini sauce until thickened, 2 to 3 minutes. add cooked chicken to tahini sauce and toss to coat.

Asian Pineapple Sauce

Ingredients

• Servings: 4
• 3/4 cup pineapple juice
• 2 tablespoons teriyaki sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon lemon juice
• 4 slices canned pineapple in juice, drained and chopped
• 1/2 cup white sugar
• 1 1/2 tablespoons garlic powder
• 1/4 cup water

Recipe

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


• combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. stir the water through the mixture; continue cooking until the mixture thickens again. remove from heat and serve immediately.

Balsamic Salmon With Pears And Pecans

Ingredients

• Servings: 4
• 4 (6 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
• 1 (15.25 ounce) can del monte® sliced pears in heavy syrup or del monte® lite sliced pears
• 1/3 cup balsamic vinegar
• salt and black pepper
• 2 tablespoons orange juice
• 1 teaspoon finely shredded orange zest
• boston or bibb lettuce leaves
• 1/2 cup coarsely chopped pecans, toasted*

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• thaw salmon, if frozen. rinse salmon; pat dry with paper towels. set aside.
• preheat broiler. drain canned pears, reserving syrup. set pears aside. combine reserved syrup and balsamic vinegar in a small saucepan. bring to boiling; reduce heat. simmer, uncovered, for 10 to 15 minutes or until reduced to about 1/4 cup. set aside.
• place salmon on a greased broiler pan. season salmon with salt and pepper. broil 4 inches from the heat for 4 minutes. turn, brush generously with the balsamic and syrup mixture. broil for 2 minutes. turn again and brush with balsamic and syrup mixture, leaving about 2 tablespoon of the mixture in the saucepan. broil for 2 more minutes or until salmon flakes when tested with a fork.
• meanwhile, add orange juice to the saucepan with the remaining balsamic and syrup. simmer, uncovered, for 2 to 3 minutes or until reduced by half, remove from heat. stir in orange zest and pears. to serve, divide lettuce among 4 serving plates. top with salmon, pear mixture and toasted pecans.