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.

mel's eclairs

Ingredients

• Servings: 1
• eclair shells (pate a choux):
• 2 tablespoons water
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 eggs
• custard:
• 6 1/2 tablespoons white sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups milk
• 1 egg, lightly beaten
• 2 teaspoons almond extract (optional)
• chocolate icing:
• 1 (1 ounce) square unsweetened chocolate
• 1 tablespoon butter
• 2 tablespoons water
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat an oven to 400 degrees f (200 degrees c). grease a baking sheet or line it with parchment paper.
• bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
• pipe the mixture the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. you should have six 4-inch fingers or 12 smaller eclairs. bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). remove from the oven and allow the shells to cool.
• to make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. stir in the milk and bring the mixture to a boil over medium heat. pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. return the mixture to the saucepan and bring just to a boil, stirring constantly. remove from heat and transfer to a mixing bowl to cool. stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
• for the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. heat gently until the mixture has melted. remove from the heat and stir in 1/2 cup of confectioners' sugar. if the icing is too thick, add a little more water. for creamier glaze, substitute milk for 2 tablespoons of water.
• cut the tops off of the cooled shells and fill them with the custard. replace tops, and glaze them with the chocolate icing.

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.

date haroset

Ingredients

• Servings: 5
• 1/2 pound chopped dates
• 1 cup golden raisins
• 1/2 cup red
• 1/2 cup coarsely chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• place the chopped dates and golden raisins in a small saucepan with the . cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. cool.
• stir nuts and cinnamon into the cooled fruit mixture.
• form paste into small, bite-size balls. roll in confectioners' sugar.

crazy chicken

Ingredients

• Servings: 4
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 teaspoon oil for frying
• 2 tablespoons minced garlic
• 1 (11 fluid ounce) bottle classic-style stir-fry sauce

Recipe

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


• preheat oven to grill/broil.
• heat oil in a skillet over medium high heat. add chicken and garlic and saute until chicken juices run clear, about 7 to 10 minutes. drain fat from skillet and stir in sauce.
• place chicken mixture on a cookie sheet and broil in the preheated oven for about 10 minutes, or until browned. let sit about 5 minutes to allow sauce to thicken.

Fereni Starch Pudding

Ingredients

• Servings: 6
• 2/3 cup cornstarch
• 2 cups milk
• 6 whole cardamom seeds
• 1/2 cup ground almonds
• rosewater to taste
• 1/4 cup white sugar, or to taste
• 1/4 cup blanched slivered almonds

Recipe

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


• dissolve cornstarch in 1 cup of cold milk.
• bring remaining 1 cup milk to boil with cardamom and ground almonds. reduce heat to medium, and whisk in cornstarch mixture.
• add sugar and rosewater to taste. allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. remove cardamom seeds from the mixture and pour it into serving dishes. garnish with slivered almonds and serve warm or cold. enjoy!

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.

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.

Lobster Tails In

Ingredients

• Servings: 2
• 2 (8 ounce) frozen lobster tails, rinsed
• 2/3 cup
• 2 green onions, minced
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 1/4 stick unsalted butter, cut into tablespoons

Recipe

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


• combine lobster tails, , green onions, and salt in a skillet; bring to a boil. reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. transfer lobster to a plate.
• stir cream in sauce in skillet. bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
• whisk butter into sauce, 1 tablespoon at a time, until sauce is smooth. cover the skillet and remove from heat.
• remove lobsters tails from shells and slice into medallions. spoon sauce over lobster medallions.

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.

Pineapple Punch Drink

Ingredients

• Servings: 15
• 2 (46 fluid ounce) cans pineapple juice
• 1 liter lemon-lime flavored carbonated beverage
• 1 (4 ounce) package sweetened raspberry-flavored drink mix powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large punch bowl combine pineapple juice, sprite and drink mix. stir, and serve over ice.

Cranberry Pomegranate Sauce

Ingredients

• Servings: 5
• 2 large tart apples
• 2 pomegranates, peeled and seeds separated
• 1 (16 fl oz) bottle pomegranate juice
• 2 cups white sugar
• 2 large oranges
• 2 (12 ounce) bags fresh cranberries, rinsed and sorted
• 1 cup pecans, chopped

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. bring to a boil, and then reduce heat to simmer. cook for 30 minutes.
• chop the peeled apples, and place in a large saucepan. remove zest from half of one orange, chop very fine, and add to apples. peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• remove small pan from heat, and strain juice into larger pan. cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. stir in nuts, if desired. cook about 10 minutes longer. serve warm, room temperature, or chilled.

broccoli risotto with cream and lemon

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 large sweet onion, finely chopped
• 4 cloves garlic, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white (such as sauvignon blanc)
• 2 tablespoons lemon juice
• 5 cups hot chicken broth
• 1 cup heavy cream
• 3 cups cooked broccoli florets
• 2 tablespoons chopped fresh chives
• 1 tablespoon grated parmesan cheese
• 1 1/2 tablespoons grated asiago cheese
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. reduce the heat to medium and stir in the white and lemon juice.
• cook and stir until the has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. repeat this process twice more, stirring constantly. stirring in the broth should take 15 to 20 minutes in all. stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, parmesan cheese, and asiago cheese. cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

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.

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.

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.

Corn With Bacon And Chili Powder

Ingredients

• Servings: 4
• 4 ears corn, husked and cleaned
• 4 slices bacon
• 4 dashes chili powder

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 30 mins


• wash the husked corn.
• wrap one slice of bacon around each ear. it probably won't cover the entire ear, but be sure it goes from one end to the other. sprinkle with chili powder to taste.
• wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
• cook approximately 20-25 minutes. time will depend on the size of the ears of corn, and how fresh they are.

Sun-dried Tomato And Fennel Seed Hummus

Ingredients

• Servings: 1
• 1 1/2 cups cooked garbanzo beans
• 1/2 cup tahini
• 1 lemon, juiced
• 2 tablespoons olive oil
• 8 oil-packed sun-dried tomatoes
• 1 tablespoon maple syrup
• 1 tablespoon nutritional yeast
• 1/2 teaspoon fennel seed
• 1/4 cup chopped onion (optional)
• salt to taste
• black pepper to taste
• cayenne pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. blend until smooth. add in fennel seed, nutritional yeast, and onion; blend until smooth. season to taste with salt, black pepper, and cayenne pepper.

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.

six things punch

Ingredients

• Servings: 24
• 1 (46 fluid ounce) can fruit punch
• 1 (6 ounce) can frozen lemonade concentrate
• 1 (6 ounce) can frozen orange juice concentrate
• 1 (6 fluid ounce) container frozen grape juice concentrate
• 6 cups cold water
• 3 cups
• 1 blood orange, cut into rounds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl, combine fruit punch, lemonade concentrate, orange juice concentrate and grape juice concentrate. stir in the water, then the ginger . float orange slices on top.

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.

Cinnamon Pickled Beets

Ingredients

• Servings: 3
• 2 (15 ounce) cans sliced beets, drained with liquid reserved
• 3/4 cup distilled white vinegar
• 1 1/2 cups white sugar
• 2 (3 inch) cinnamon sticks

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 8 hrs 15 mins


• pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. reduce heat to medium-low, and simmer for 5 minutes. pour mixture over sliced beets, and stir to coat. cover and refrigerate at least 8 hours before serving.

My Father's Lime

Ingredients

• Servings: 4
• 3 limes, juiced
• 1/2 cup white sugar
• 10 fluid ounces white
• 4 maraschino cherries
• 6 cups ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender combine lime juice, sugar and . blend and add ice one cube at a time until mixture is thick and smooth. pour into 4 glasses and garnish with maraschino cherries.

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.

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.

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.

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.

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.

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.